Quote:
Originally Posted by aninocentangel
I use a milk and egg wash, into which I shred a some fresh herbs (basil, oregano and marjoram are popular) and I also season the cornmeal mix that I use. I used to use straight cornmeal or a mix of cornmeal and flour, but I was in a pinch and used a seafood breading that we had. It gives a light, crispy crust, and now I use that straight or add a little more corn meal to it. I usually season the breading too, a little old bay, some pepper flakes, italian seasoning, etc.
Red Hot does sound good  Yummmmm |
Tried the seafood breader idea this morning... House-Autry with an egg wash, a drop of Frank's Red Hot at the table.
We tried both whole egg and just egg white and, while there was no discernible difference in flavor, it seemed that the egg white wash did not stick to the tomato slices as well as the whole egg.
Has anybody else tried these variations of egg wash?
Howard
