Marinating with eggs... What in the...?!

E

erininny

Well-known member
So I'm watching a Czech cooking show, and the hosts proceed to mix up the following and call it marinade:

4 eggs

cornstarch

Worcestershire sauce

Tabasco

salt and pepper

Then they toss in a few chicken breasts, stir things around, and merrily pop the bowl in the fridge with the instructions, "Marinate for 24 HOURS" (emphasis mine).

Later, they fry the chicken and use it to top a salad.

While this is far from typical for Czech cuisine, I'm hard pressed to name a cuisine for which it *is.* I'm faintly intrigued, but not enough to try it.

So my question is: does this sound familiar to anyone? Marinating raw chicken in eggs for a day seems to present a few food-safety risks, even in a fridge.

I know this sounds like the worst kind of bad-tourist post--"They do it X way, and it is totally weird"--but...I'm just baffled.

(I promise I'm doing more than watching tv, here.) smileys/smile.gif

 
A friend came across

Erin, a friend came across that type of marinade (including an egg) just last week. I questioned her, but there was nothing in the article to indicate what part the egg played or how.

 
I have a recipe for Mochiko Chicken, which uses eggs in the marinade. The eggs create a batter.....

Your recipe sounds surprisingly similar to a very popular Japanese recipe here called Mochiko Chicken.

The marinade includes mochiko, which is a rice flour, along with the eggs, and is also marinated overnight.

The flour and the eggs create sort of a batter to lightly coat the chicken. It's crunchy when you first take it out of the frying pan, but the chicken is also wonderful cold, even though it's not as crunchy. Good picnic food.

I never worried about the overnight marinating time - I guess because it's done in the fridge.

Mochiko Chicken
2 lbs boneless skinless chicken thighs
1/4 cup mochiko (sweet rice flour)
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
2 eggs
2 tablespoons shoyu
1/4 cup sliced green onions

Cut chicken into bite-size pieces.

In a medium bowl, sift together mochiko, cornstarch, sugar, and salt. Mix well.

In a small bowl, combine eggs and shoyu. Whisk into dry ingredients. Add chicken to mixture. Fold in green onions.

Marinate at least 4 hours; overnight is best.

Deep-fry until golden brown.

 
Erin, I'm game - let's try it when you get back....

ETA: Maybe that can be the "hook" a whole bunch of really strange recipes all in one place...

hmmmm

 
Odd! But yes, it does sound like something that could have been Japanese. Huh. smileys/smile.gif Interesting!

 
Ok, but let's not sully your new kitchen... smileys/smile.gif We can gunk up our place with chicken-egg-goo. Sounds

delicious, no? smileys/smile.gif)))

 
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