Egg whites vs whole egg in fish balls?
I have a recipe for Asian fish balls that calls for an egg white added to the chopped fish. But why not a whole egg? What would happen if I added the whole egg rather than just the white? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude