in beaten eggs and rolled in bread-crumbs, the sudden contact of
the hot grease converts this coating of egg and bread-crumbs into a
resisting crust, which prevents the escape of the substances and the
liquefied sauce contained within.
If these objects were plunged in a fat that was not sufficiently hot,
the coating of egg and bread-crumbs would not only imbibe the frying
medium, but it would run the risk of breaking, thereby allowing the
escape of the very substances it was intended to withhold.