Breading

Anglaise is a beaten mixture of whole egg lightened with a bit of water and oil; seasonings can be added, they can be varied forever. For diets lower in cholesterol, it is feasible to bread only with egg white beaten with a small amount of unsaturated oil and water. The oil acts as a foam retardant and suppressant (see egg foams) and allows the beaten egg white to spread on the food without difficulty.