Quote:
Originally Posted by bower
Here is another possible cause - proteins from egg yolk, according to some, will cause oil to foam. So if there's egg in the batter or the pattie, you may get foam.
Come to think of it, that fits my experience of foamy oil as well!
http://cooking.stackexchange.com/que...ed-chicken-pan
That won't stop me from using whole eggs - love em!  But I'll stick to the pan frying and just ditch the foamy oil afterwards.  |
Come to think of it the "event" hasn't happened since the last time I have had eggs in the house.
I haven't had eggs in the house in months and have discovered ways to do without them.
More experimenting.
I bought some eggs the other day for some reason long forgot and I ended up frying two eggs and right after that the oil started foaming when I wanted to cook something else.
The fish patties have egg in them to.
And I cooked some egg less fish patties and the oil didn't foam afterwards.
Now I remember why I bought the confounded eggs.
Homemade pasta.
Worth