How to replace eggs in minced meat for cutlets. What can replace eggs in baking? In cutlets, you can replace the ingredients

Cooking delicious and juicy meatballs is a simple and quick matter. Cutlets are an important dish of the everyday table and a frequent guest. festive feasts. In order for the cutlets to always turn out tasty, juicy and not fall apart in a pan, you need to know some secrets of their preparation.

There are different options for ingredients to add to cutlets so that they do not dilute. The main reason that cutlets begin to fall apart is the wrong consistency of minced meat. Fatty or too liquid minced meat is equally not suitable for preparing this dish. To save the product and end up with delicious whole cutlets, you will have to resort to adding additional ingredients.

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White bread. This is the most common way to save minced meat, and many housewives believe that it is simply impossible to cook the right minced meat for cutlets without white bread. It is necessary to soak white bread for cutlets in boiled water but not in milk. There should not be too much bread in the minced meat, the ideal proportion is when the bread in the minced meat is 20% of the meat;
Semolina. An excellent substitute for what to add to cutlets instead of bread. You need to take a tablespoon of semolina per kilogram of minced meat, mix it well in the finished product. Then leave for several hours so that the semolina swells;




Potatoes and other vegetables. Often, instead of bread, housewives add carrots, cabbage or potatoes to minced meat. This a good option, what can be added to cutlets instead of rolls. Especially good bread will replace potatoes, grated on a fine grater;
Eggs. Experienced housewives advise using only yolks. It is important not to overdo it with the number of eggs. They will help hold the minced meat together, but if you add too many of them, the finished patties will be tight. Whole eggs can be added to fish and vegetable cutlets;
Here's a more detailed one.
What to add to cutlets instead of eggs to make ready-made cutlets juicy and tasty? You can put a piece of ice in the center of each product or butter. Form a cutlet well and fry it right there; The most desirable for freshly fried cutlets.

Note! If cutlets are prepared from any type of meat, then the question is not entirely relevant, if there is no egg, what to add to cutlets. Because for meatballs, an egg is not a necessary ingredient for successful minced meat (unlike, for example, fish cakes).

What mistakes could the hostess make if the cutlets fall apart

Often the hostess notices that the cutlets are falling apart, already when frying this dish. If this happens, it means that in the process of cooking minced meat it was not well mixed. If not all cutlets are formed yet, to correct the situation, you can take a large spoon and mix the minced meat thoroughly again.

If everything is in order with the minced meat, then so that the cutlets do not fall apart in the pan, you need to pour less oil into it or add less gravy. But it’s impossible to fry cutlets without vegetable oil at all. It is important to maintain a balance of products.

Above, it was mainly about minced meat, minced poultry and combined options. Fish cutlets have their own special nuances of cooking. If fish cutlets fall apart, the most common reason is minced meat that is too thin. It is best to cook minced pollock or pike, then it should turn out to be the necessary thick consistency.

Squeeze the fish fillet from excess water even before scrolling in a meat grinder;
Add onions, which are also pre-rolled in a meat grinder;
Be sure to add an egg to the minced fish;
If the minced meat turns out to be too liquid, but there is no egg? Flour or semolina will help in what can be added to cutlets instead of an egg. Any of these ingredients should be taken in a tablespoon;
Minced fish cutlets will turn out the denser, the better the minced meat is beaten off;
It is important to make products small in size, then they will definitely not fall apart. In addition, small cutlets are easier to turn over;
To give the cutlets additional strength, they must be rolled in breadcrumbs before frying;




In the article, we have listed the main ingredients, what to add to cutlets so that they do not dilute. It is also important to carefully turn each product over (best with two wooden spatulas). Cutlets must be served hot, and as a harmonious addition -

Lent Great or everyday - the difference is big. If in a small fast you can easily do without eggs and milk, then in the pre-Easter, most strict fast, it is difficult to cope without important products. If you live alone, then it's easier. Cooking at home for your loved one is not difficult. But if there is a soulmate who wants to fast and eat pancakes or dumplings, then you will have to think a little in order to observe the fast and not starve.

To solve the problem and find a solution, how to replace the eggs in the post, you need to carefully consider the components of the recipe. If it is pastries, pancakes or another flour product, do not delay cooking, replace some of the ingredients. The role of eggs in flour baking is to add splendor, coherence, and to prevent the dough from breaking into crumbs. Usually, the egg mass can be replaced with sour cream with baking powder or a few tablespoons of milk, all with the same baking powder. But how to replace eggs in fasting baking if dairy products are also prohibited? Try swapping each chicken egg for a tablespoon of corn starch mixed with two tablespoons of cold water. With such a substitute, excellent fruit muffins are obtained.
If even today it’s not fasting, but just by chance there were no eggs in the refrigerator, take note of several ways to replace eggs. The table shows substitutes based on 1 medium-sized chicken egg:
In post:
1 way. 2 tbsp. l. cold running water and 2 teaspoons of baking powder (or baking powder).
2 way. 2 tbsp. l. fresh corn (you can also potato, but highest quality) starch.
3 way. 1 st. l. potato or cornstarch mixed with 2 tbsp. l. not very cold water.
4 way. Mashed into puree one overripe banana, it is mealy and starchy.
5 way. 2 tbsp. l. beat soy flour or powder with water until frothy and pour into the dough.
6 way. 2 tbsp. l cool water, 1 tbsp. l. favorite olive oil, 2 tsp. baking powder.
Even outside the days of fasting, the hostesses are thinking about how to replace eggs in the recipe:
1 way. 2 tbsp. l. mix whole or powdered milk with half a spoonful of lemon juice and the same amount of baking soda.
2 way. One part baking powder or baking powder to four parts milk.
3 way. 2 tbsp. l. mineral non-carbonated water, 1 tbsp. l. vegetable oil corn, 2 tsp. baking powder.
4 way. 1 st. l. milk powder, the same amount of corn starch and 2 tablespoons of cold water.
5 way. In equal parts, take and mix corn or potato starch with flour.
The main thing in replacing eggs is to understand the principle and find a component that will bind the raw product. We figured out the baking, it's time to think about how to replace eggs in cutlets. To make this dish especially tasty, raw eggs are put in it so that the minced meat does not fall apart. No one cooks meat cutlets during Lent, but there are carrot cutlets, potato cutlets, even onion cutlets have been cooked for a long time! In addition, on some days of fasting, you can eat fish, which means you have to look for the answer to the question of how to replace eggs in minced meat.
Well-known culinary specialist Boris Burda advises replacing eggs in minced meat with starch, finely grated raw potatoes, flour, and mashed potatoes.
The value of an egg is not in the ability to hold together dough or grains of minced meat. At its core, an egg is a storehouse of vitamins and microelements, mother nature made sure that there was enough charge inside the shell for a healthy chicken. In fact, we eat eggs because of the valuable yolk. We often put an egg in the dough for a yellow color, which can be corrected with turmeric powder. By the way, in homemade mayonnaise on vegetable oil also for color, it is enough to put a little powder and the salads will acquire a golden hue.
Enjoy your meal!

What can replace the egg in meatballs?

I will offer you a recipe for cutlets from a famous writer Ekaterina Vilmont(I tested it - no min! :-)

For cutlets, you need lean beef, white bread, onions, salt, black pepper and no egg! Chop the onion, add water to the minced meat (in which the bread was soaked). Put a piece of butter (or ice) in each cutlet! Roll in breadcrumbs and fry.

Of course, I haven’t tried it, but I think that instead of an egg, you can add a little gelatin diluted in water, of course I can’t imagine what will happen, but I think gluten will appear. You can add flour, but then the cutlets will turn out to be harsh. Well, of course, the best and proven way is to replace the egg with starch, it will not give the rigidity that flour gives and it will stick the rest of the ingredients well. But from rice, it seems to me, cutlets will fall apart more, even though there is some kind of gluten in it (unless you try to digest it ...).

Since Soviet times, I have put an egg in minced meat for the same purpose as you. But about 10 years ago I was told that the egg gives the stuffing stiffness. I tried it without it - it's good. I don’t put rice or starch - I don’t want to get fat. Yes, starch is bad. My minced meat is meat, onions, bread soaked in milk (no milk - in sour cream or mayonnaise), salt, pepper. With good minced meat (here someone correctly said) they never fall apart and are tender. Tried without bread - not that. Sometimes, at will or out of poverty, I put potatoes or cabbage, but this is a different dish.

Whether the cutlets fall apart or not depends more on the minced meat than on the presence of an egg. If the minced meat is coarse, not greasy, then cutlets with an egg can fall apart. I usually add a piece of white bread - a crumb soaked in water. If there is time, then I stew the onion in oil, if there is no time, then rub it on a fine grater into cutlets. Never fall apart.

I make meatballs instead of meatballs. I put minced meat, rice and sometimes some other vegetables there. And then I freeze and only after that I cook for a couple. In principle, you can do the same with cutlets. Frozen, they do not fall apart later.

If you make lean vegetable cutlets, you can replace the binding egg with starch. We add starch, diluted in gruel with water, to the minced vegetable, from a ratio of 5 grams (half a teaspoon) per 500 grams of minced meat. You can also twist the boiled potatoes and add to it breadcrumbs. You can add a small amount of semolina diluted in water to cabbage cutlets. all this should help to replace the binding chicken egg when cooking cutlets and the cutlets should not fall apart when frying.

If you are preparing cutlets from minced meat or chicken, then in order for them not to fall apart during frying, you can add raw potatoes grated on a fine grater to them, you need to squeeze it out a little. You can add flour, starch and be sure to roll the cutlets in breadcrumbs. Of course, the strength of cutlets during frying depends on the quality of the meat and on whether the minced meat was ground coarsely or finely. It still needs to be mixed well. If you are cooking vegetable cutlets from potatoes, carrots, beets, cabbage, zucchini, pumpkins, then in order for them not to fall apart, instead of an egg, you can add a little semolina. If cooking with fresh vegetables, squeeze out some of the juice to remove excess liquid.

I never put eggs in meatballs. And after watching a program on TV, in which it was said that the egg would give rigidity, she was even more convinced that she was right.

Egg in cutlets can be replaced with raw potatoes. Pass a small amount of potatoes 0.5 -1 (depending on the amount of minced meat) through a meat grinder or grate on a fine grater and add to the minced meat.

Egg in cutlets can be replaced with these products:

• a couple of tablespoons of semolina
• grated raw potatoes on a fine grater (this is a proven method, potatoes perfectly bind minced meat)
• add a few tablespoons of flour (or starch)

Basically, good. By thoroughly mixing with your hands, the cutlets stop falling apart. But you need to put in a lot of effort. And as a binder, the egg can be replaced with flour, starch or boiled potatoes. I once used flour as a binder for cakes made from freshly ground coconut and sugar.

It was traditionally believed that the shape of cutlets with heat treatment preserve the eggs added to the minced meat. Of course, no one is going to argue with this statement, but still some tricks will help make fried cutlets whole and beautiful even without eggs.

How to cook cutlets so that they do not fall apart

The first thing you should pay attention to when preparing minced meat is its composition, or rather the proportions of fatty and lean meat. So that the cutlets do not fall apart, you need to take one part of beef or lean pork and mix it with a quarter of the volume of fatty meat. So when frying, less fat will melt and the shape of the cutlets will be more accurate.

The meat must be scrolled through a meat grinder and “beat off” so that the cutlets do not fall apart when frying. To do this, take a handful of minced meat and abruptly throw it to the bottom of the bowl, so repeat several times.

Next, you need to leave the white bread to soak in milk for 20 minutes, then remove, squeeze and add to the minced meat. The main thing is not to overdo it, too much bread in minced meat, on the contrary, will contribute to the crumbling of cutlets.

So that the cutlets do not fall apart for sure, you can add mashed potatoes and a couple of cabbage leaves to the resulting minced meat. Due to the starch contained in the potatoes, the cutlets will retain their shape, and the cabbage will make them more tender and juicy.

And now you can add a couple of eggs, salt, chopped onion, pepper to taste, mix thoroughly, roll in breading and spread on a hot frying pan.

What to add to cutlets instead of eggs

If you started burgers, but at the very last moment found that there were no eggs in the refrigerator, do not worry. I know how to save your cutlets from falling apart in the pan. Instead of eggs, you can add a little semolina to the cutlet mass, at the rate of two tablespoons per half kilogram. After you mix the boiler mass well, let it stand for 10 minutes so that the semolina swells slightly.

It will work out perfectly if you add less white bread to the cutlets, taking into account the amount of semolina added.

Fry cutlets in the usual way. When I fried such cutlets, they turned out to be very tasty and juicy, and most importantly, they did not fall apart when frying.

To understand whether it is so necessary to add a chicken egg to minced meat, it is worth delving into the history of this juicy aromatic dish. Today, cutlet is one of the regular types of dishes that are often present on the dinner table. However, there is an erroneous misconception that cutlet is an original Russian dish.

In fact, meatballs have spread all over the world thanks to brilliant French chefs. Everyone knows that the cuisine of this country is famous for its unusual dishes and components for them, so the cutlet once became the hallmark of France.

Initially, the meat product looked completely different: the chefs wrapped the rib on the bone with several layers of beaten meat, giving the dish the shape of a cake.

After the preparatory stage, the product was fried on both sides and served to the table. The presence of a bone in those days was a necessity: it is more convenient to eat food with your hands. Actually, the dish even got its name thanks to this bone: translated from French, “cutlet” means “rib”.

Later, with the spread of cutlery, chefs slightly modified the dish by removing the bone. The meat began to be beaten and dipped in flour or crumbled crackers before frying. The end result was a flat cake with a crust. That is, a cutlet in its traditional form does not imply cooking from minced meat - it is just a carefully beaten piece of breaded meat.

The dish came to Russia during the reign of Peter I, however, like many other things, it appeared in the country during this era. Over the hundreds of years of existence, cutlets have changed dramatically. Not only the technology of preparation has changed, but also the composition of the product.

Today's cutlet is similar to its old counterpart only in shape, but this does not exclude the popularity and prevalence of the dish around the world.

3 main components

Modern cutlets have not only many variations of names (meatballs, zrazy, schnitzel), but also the same many recipes. The ingredients for them can also be very different: fish, vegetables, mushrooms. The last two options are extremely popular with true vegans.

However, over the years, meat products have been considered the most popular. The composition of minced meat for meat products always contains various components. Each hostess carefully keeps the family secrets of cooking this dish. However, 3 components have always been considered the main ones:

1. Bread crumb;
2. Egg.

Onions for 1 kilogram of minced meat require about 2 medium heads, pre-chopped and fried in a pan. This is necessary to ensure high-quality roasting of the ingredient, otherwise the cutlets may have a specific sharp aftertaste.

Bread crumb is also one of the constant and main components in almost every recipe for meatballs. For 1 kilogram of meat, 250 grams of stale wheat bread crumb, pre-soaked in water or milk, is required. To taste, you can replace part of the bread with vegetables, and add spices and herbs.

But the use of the third, it would seem, the key component is not so necessary. Most professional chefs agree that this product is superfluous in minced meat.

Are minced eggs really necessary?

Many housewives and inexperienced chefs believe that it is impossible to cook good meatballs without chicken eggs. The tradition of adding this ingredient to minced meat appeared a long time ago, however, the culinary industry is improving, today there are already other components. But the vast majority, out of habit, add an egg, considering it a binding product.

The egg helps to hold the minced meat together, thanks to this it becomes possible to form perfect meatballs and fry them so that they do not turn into meat porridge in a pan. The result of such a decision is even appetizing cutlets.

But along with this, there is a radically different position: eggs cannot be added to minced meat. The protein coagulates during frying, because of this, all the juiciness and splendor disappear from the cutlets.

In addition, there are allergy sufferers who are forced to refuse to eat eggs due to individual intolerance to natural protein. In these cases, you can refuse to add chicken eggs and replace them painlessly with other ingredients.

What can replace the egg?

Chicken eggs in minced meat act as a link, that is, some stickiness of the minced meat is implied for the formation of cakes. However, even without this component, it is quite easy to “glue” minced meat with other products that are usually present in any kitchen. The result will exceed all expectations, and the juiciness and softness of the cutlets will be high level. The following products will help to give the meat dish an exquisite taste and soft structure:

• half a raw potato grated on a fine grater;
• a small amount of ready-made mashed potatoes;
• semolina;
• corn or potato starch;
• hard cheese grated on a fine grater;
• processed cheese;
• bread soaked in water;
• baby vegetable puree.

Each culinary specialist has his own secrets and secrets regarding this issue. But any professional culinary specialist will never have a question about how to fasten minced meat.