Breading is a heat treatment of food in which the main product is rolled in a mixture of egg and flour and it is fried.
In this way, breaded foods retain their juices or their delicate structure.
There are different types of breading, all based on the main ingredients for this type of preparation - eggs and flour or breadcrumbs.
How to make an egg breading?
For the classic egg breading, the selected product is rolled in flour, then dipped in egg and finally in flour again.
It is also possible to dip the product first in an egg, then in flour and finally again in an egg.
In Japan, egg breading is called tempura and is prepared by mixing egg, flour, starch and salt and dipping meat or other food into the resulting thick mixture.
Another well-known type of egg breading is the so-called Pate a Frire.
It requires eggs, flour, salt and beer or milk.
For a good Pate a Frire, the ingredients are mixed to make a thick mixture, like for pancakes.
The selected product for breading is dipped in the mixture and then fried in very hot fat.
An interesting way to diversify egg breading is to use cornflakes, sesame seeds or other seeds that give more crunchiness than flour.
A variety of foods can be prepared by breading. Classics in the genre are breaded eggplants, delicious breaded fish, breaded zucchini, breaded white cheese and breaded peppers.
After frying, it is recommended to drain the breaded foods on a wire rack or kitchen paper, in order for the excess fat to be removed.
