If you’ve ever thought that some savoury dish, i.e. meatballs, doesn’t taste “quite right” but not off, you might find that it’s to do with egg whites, it’s not a problem in sweet dishes though. A few years ago, I discovered that it’s due to egg whites, so using only the yolk, or yolks, will eliminate that taste.
When Using Eggs For Binding Savoury Recipes
Posted by Jennigee
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