The Food Lab: Better Home Cooking Through Science

they’re so much like bread that I treat them exactly the same
way—grind them in the food processor and add them to the
raw mix, no parcooking necessary at all!
So, to summarize, we have the following chart:

INGREDIENT EFFECT HOW   TO

INCORPORATE

Egg Yolks Add   richness

and moisture,

help    bind    the

meat    and bread

to  lend

structure

without

toughness.

Add to  the meat

mixture.

Egg Whites Bind meat    and

bread   to  lend

structure

without

toughness

(more

Add to  meat

mixture.