Many foods do not become covered with a crust when subjected to high heat in deep fat. Such foods must have some egg added to the mixture or be coated with a substance which forms a crust quickly. For this reason foods are dipped into bread crumbs and eggs, a method known as egging and crumbing.

Dried crumbs are prepared from crusts and from small pieces of hard bread dried in a very moderate oven until a light brown. Roll them on a pastry board, or put them through a meat grinder. Sift the crumbs. Keep dried crumbs in jars, tie pieces of muslin over jars and keep in a dry place. Use them to cover articles of food to be cooked in deep fat. For savory dishes it is well to season crumbs with salt and pepper.

Steps in egging and crumbing:

1 Dip article into seasoned dried bread crumbs, flour, or corn meal, covering it entirely with crumbs.

2 Dip into egg which has been slightly beaten with 1 tablespoon water, milk, or oyster juice(for fried oysters).

3 Dip again into seasoned bread crumbs.

Reasons for steps in egging and crumbing for deep fat frying:

The article is dipped into bread crumbs

1 To make the surface dry.

2 To cause the egg to adhere. The article is dipped into egg

1 To cause a crust to form on the surface.

2 To prevent fat soaking in.

Water is added to the egg(l tablespoon to each egg)

1 To prevent its becoming dry and stringy.

2 To prevent cracking of the crust. The egg is beaten slightly

1 To mix it well and break up the membrane.

2 To avoid large bubbles in cooking, as they might crack and admit fat. The article is dipped in crumbs the second time

1 To make the surface drv so that the fat will not bubble so vigorously.

2 To improve appearance and flavor of the crust.