Breading Articles for Frying.
The albumen of the egg hardens so quickly when exposed to a high temperature that it is used as a protection for articles of food that lack albuminous matter enough on the surface instantly to form a hard coating. The egg does not take a fine, brown color; therefore, bread or cracker crumbs are used with it to give the food crispness and a rich color. Covering an article of food with egg and bread crumbs is called breading. Put the egg in a deep plate, and beat it thoroughly with a spoon, but not enough to make it light. Have the crumbs in another plate, or they may be spread in a thick bed on a board. Have the article that is to be breaded seasoned well with salt, and slightly with pepper, if the latter be used at all. Put the article in the egg, and with a tablespoon dip up and pour the egg over every part of it. Not a spot should escape the coating. With a broad-bladed knife lift the article from the egg, and roll it in the dried crumbs, being careful that every part is covered. Lay the breaded food on a flat dish or on the board until dry.
Never place one breaded article on another when drying or frying. When ready to fry, shake off the loose crumbs. Place in the wire basket, being careful not to crowd. Fish, meat, croquettes, etc., when dry after breading, may be placed in the refrigerator until the time for frying. They will keep for twelve hours or longer.
Sometimes a very thick crust is desired on some kinds of food. In that case bread all the articles, and when they are dry, give them a second coat of egg and crumbs.