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1 Dredge cutlets in flour, dip in egg and roll in bread crumb mixture.
2 Shape into cutlets, dip in egg and crumbs and fry in deep fat.
3 Or, dip in egg and crumbs and fry in deep fat.
4 Drain, dip in egg and crumbs, and fry in deep fat.
5 Cover with crumbs, dip in egg and crumbs, and fry in deep fat.
6 Shape into croquettes, dip in egg and crumbs, and fry in deep fat.
7 When cold dip in egg and bread crumbs and fry a light brown.
8 Shape, dip in egg and cracker crumbs, and fry as usual.
9 Shape into cutlets, dip in egg and breadcrumb, and fry a nice brown.
10 After cooling, shape, dip in egg and crumbs, and fry as before directed.
11 Drain large sardines, dip in egg and crumbs, fry, and serve on toast.
12 Roll in flour and dip in egg , and fry in boiling lard or olive-oil.
13 Then dip in egg beaten up, and roll in breadcrumbs.
14 Season, dredge with flour, dip in egg and bread-crumbs, and fry in deep fat.
15 Cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat.
16 Drain, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.
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This collocation consists of: Dip in egg through the time
Dip in egg across language varieties