I have read a fair number of chile relleno recipes, and I’m stumped. I cannot seem to achieve the crispy-fluffy egg coating that is the dish’s signature- the coating always ends up soaked in fat, all the way through.
Is it the ratio of yalk to beaten white? The degree of beating of the white? Some secret ingredient that everyone leaves out of their recipes just to drive me crazy?
Mine LOOK right, and occasionally there might be a single bite in the whole coating that comes close, but mostly I’m failing. Help!