When Using Eggs For Binding Savoury Recipes

If you’ve ever thought that some savoury dish, i.e. meatballs, doesn’t taste “quite right” but not off, you might find that it’s to do with egg whites, it’s not a problem in sweet dishes though. A few years ago, I discovered that it’s due to egg whites, so using only the yolk, or yolks, will eliminate that taste.