Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Beaten Egg
The same mild, rich egg flavor as a whole egg, just smoother and more uniform in texture.
Lens analyzedA beaten egg is a whole egg whisked until the yolk and white combine into one smooth liquid, used as a pastry wash, a binder in meatballs, or a coating step before breading. Some recipes call for a splash of water or milk beaten in to loosen it further.
Where it comes from
Beating an egg is less a tradition than a basic kitchen technique, the fastest way to turn two separate textures into one that coats evenly or holds other ingredients together.
Buying it
This is a prepared form rather than something bought directly, so start with fresh whole eggs and beat only the amount a recipe calls for.
Storing it
Refrigerate any leftover beaten egg in a sealed container and use it within a day or two, since mixing breaks down the barrier that keeps a whole egg fresh longer.
Keeps about 21 days in the fridge.
Recipes that use beaten egg
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