I have a recipe for meatloaf in which the method boils down to:
- In a large bowl, add everything except the beaten egg, and mix well
- Add the beaten egg, and mix well
- Cook
Now, I understand why you might want to mix all dry ingredients before adding anything wet, for example when making a cake; but here the everything except the beaten egg
is most definitely not dry once all mixed together.
What's the benefit of mixing the egg last, separately?
Best Answer
There isn't really a technical reason for this in most cases. It is for the convenience of the cook, to get things mixed thoroughly with a minimum of mess and hassle.
However, with meat loaf, once you add the egg, it gets even more sticky and messy.
When I make meatloaf or meatballs, I actually do it in three stages:
The only purpose of this is to easily get thorough mixing, with minimum messiness, and minimum additional working of the meat.