Meatballs - The egg?

Question

When adding the egg to the mixture, should I be adding just the yolk? Just the Whites? Or both? and why?

Answer 1

both, to bind it all together ...you can also add a packet of dry stuffing mix, yummy!

Answer 2

I generally add both yolks and white. Beat the eggs slightly before adding to the meat mixture. The purpose of the egg is since you've usually added stuff like bread crumbs to the meat, it won't hold its shape as well. The beaten egg acts as a binder, holding the meat in a ball so that it's a meatball, and not simply ground up beef. Hope this helped.

Answer 3

I use the whole egg. Not because I feel anything particular about the idea of not adding the yolk, but usually I just don't have another use for it to hand so it would be wasteful if I didn't use the whole thing.

The use of an egg is simply a binder to hold the meat and filler together and keep its shape during the cooking process.

Cheers.

Answer 4

For meatballs not to be so dry add some breadcrums to the meat before shaping into meatballs. The eggs help to bind it all together and use the whole egg.

Answer 5

Egg acts as a binder. It's the protein in the egg that does the trick. If you wanted to use just the white you could.

Answer 6

There is nothing wrong with adding both, it does not make much difference. However, there maybe certain recipes that state that you add only yokes or egg whites, at the end of it all it does not make any difference

Answer 7

You can do any of those but from my experience, the whole egg works best for holding the meatballs together well and I think adds more flavor.

Answer 8

add the yolk as well beacuse it is an emulsifier and it will bind the rest of the ingredients together (the liquid ones that is) which i feel give it more of a soft taste

Answer 9

both; yolk binds the meat together and adds fatty flavors. the whites add a binding agent

Answer 10

when I make meatballs I have to be truthful I put the whole egg in.

Answer 11

Use the whole egg. It acts as a binder.