It holds the flakes of fish together, and any other dry materials such as potato.
Eggs - in all types of cakes and baking - are commonly used to add moisture, act as the main binding agent, and to add a sheen or gloss to the outside of baked goods.
If 3 eggs = 12 cakes, then 1 egg is 1/3 of that. 1/3 of 12 is 4, so 1 egg = 4 cakes.
Chiffon cakes use egg whites
egg fish
egg plus fish
I believe it has to do with fried fish cakes.
What are you baking? In cakes it helps with the batter.
In cakes, you whisk in the egg or eggs to make the mixture rise when it is being cooked.
tiny fish rice cakes
Fish cakes
Chef at Home - 2004 Fusion Fish Cakes was released on: USA: 6 February 2006
-10000060000050000600004000000 to be exact
They're especially helpful with no cholesterol recipes. Also, when making white cakes the egg whites keep the cake white instead of giving them a tinted yellow color from the yolks.