How to Crumb, Egg and Crumb
For crumbing, dried bread crumbs which have been pounded or rolled until fine and then sifted are best. The bread may be broken in pieces and dried in the oven or merely allowed to stand in the open air until dried.
To prepare the egg, break into soup plate, beat until yolk and white are well blended, season with salt and pepper, dilute with two tablespoons cold water and use for dipping.
Food to be fried should be dried as much as possible, then dipped in crumbs, then placed in the egg, and thoroughly covered with the egg, then drained and dipped again in crumbs.
It is an economy of time to crumb all of the pieces to be fried, then egg all, and when drained, to crumb all. This may be done in the morning and the food fried when wanted. In this case, allow the prepared food to stand in kitchen fifteen or twenty minutes before frying. When fried always drain on brown paper.