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Egging and Crumming Foods for Frying

Except in the case of foods like doughnuts, fritters, potatoes and fried breads, foods are ordinarily either egged and crummed or dipped in an egg batter before being fried. This is because the egg or egg batter hardens in the hot fat, making a case about the food which keeps it from becoming fat-soaked.

For crumming, use dried bread-crums rolled and sifted or soft crums forced through a strainer.

Break an egg into a shallow plate and beat it with a fork only enough to mix the yolk and white and not enough to beat air into it. Blend into the mixed egg two tablespoons water for each egg. Place some crums on a board. Roll the food to be fried in the crums, covering all parts with crums.

Dip the crum-covered food into the egg bath, being careful to cover every part with egg.

Lift food from egg with broad-bladed knife and roll again in crums.

Let stand a few moments to dry. The food is then ready for frying. Foods may be egged and crummed several hours or even a day before being fried.