Given the background description of some cooking related query, summarize the question into a title

Ex Input:
Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?

Ex Output:
Reason(s) for not making stock with oily fish (salmon)?


Ex Input:
I am making a recipe today that is basically fried mashed potato bites:Take cold mashed potatoes and mix in a whole egg.Form a little ball of potato around a little cube of cheese.Coat in an egg wash and bread crumbs to make a crust.Pan-fry the mashed potato ball until crispy.Bake for a few minutes to finish.However there is an issue that I did not consider until just now, a few hours before dinner: a guest is allergic to egg yolks. If it were just one egg per four cups of potatoes to help bind them or a little egg wash he might be okay, but the recipe as written has too many yolks. Based on experience, this will cause an allergic reaction.What can I do to get the same binding effect in the recipe with fewer or no egg yolks?Is there something I can substitute? So far my Google-fu brings up many alternatives... for brushing on top of bread, not breading and frying.Could I dilute the egg yolks and still have enough of an effect? For example, if I make a double portion and use one full egg plus the white from a second egg for both mixing in as well as the egg wash. That would likely be dilute enough not to trigger an allergic reaction, but would there be enough yolk to get the job done?There are no other dietary restrictions relevant to this question.The recipe: Loaded Cheese-Stuffed Mashed Potato BallsFour cups of cold mashed potatoes mixed with another cup of toppings and one egg, and another egg used as an egg wash.

Ex Output:
Egg wash with no yolks or reduced yolks


Ex Input:
I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to "develop".However, when I warm the meatballs up in the microwave they sometimes get dry or have slightly tough and rubbery spots -- especially on outside edges.What is the best technique to re-warm / re-serve meatballs that you have made the previous day (or a couple days prior) so they stay moist and delicious?

Ex Output:

What is the best way to re-serve day old meat balls?