slightly beaten egg

A chicken egg that has been whisked or beaten until the yolk and white are partially combined but still retain some separation and texture, as opposed to being fully homogenized. The term "slightly beaten" indicates minimal agitation—sufficient to break the yolk and begin incorporating it with the albumen, yet maintaining some visual distinction and air incorporation that differs from thoroughly beaten eggs. This preparation method is distinct from fully beaten or scrambled-style egg mixing, where the components become uniformly blended and aerated.

Slightly beaten eggs serve as a binding and moisture agent in numerous culinary applications. They are commonly used in batters for coating fried foods (tempura, schnitzel, fried chicken), where they help adhere breading to the surface and contribute to batter structure. In baking, they appear in many cake and quick bread recipes, providing moisture and structural support without the full aeration that vigorous beating provides. They also function as a glaze on pastries and breads before baking, creating a golden finish. Additionally, slightly beaten eggs are used in custards, quiches, and savory pies where gentle mixing prevents excessive incorporation of air that could compromise the final texture.