For a standard breading procedure,whole egg can be diluted with up to ______ milk or water.
A)15%
B)25%
C)35%
D)45%

Question

Quizplus · Accepted Answer

When creating a standard breading procedure, the whole egg is often diluted with either milk or water to create a binding agent for the coating. The recommended ratio is typically one egg to 25% milk or water, which is equivalent to about 2 tablespoons of liquid per one large egg. Therefore, the best choice for the maximum dilution is B) 25%.

For a Standard Breading Procedure,whole Egg Can Be Diluted with Up