Given the background description of some cooking related query, summarize the question into a title
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Question: In student canteen one of dishes I'd frequently order were soy steaks in corn flakes. I remember them well to this day, because the soy comprised maybe half the volume - the small pieces of soy were crumbed in a thick layer of corn flakes, holding firmly, and forming some kind of fluffy, crunchy crust.I tried to repeat this a few times, following various recipes about different foodstuffs crumbed in corn flakes. I never got this effect.Firstly, most of recipes call for corn flakes smashed/ground into small pieces. These had predominantly regular sized corn flakes. Then, full-sized corn flakes simply don't hold - I cover the piece of soy in egg, then crumb it in corn flakes, and most of the corn flakes fall off, either at once, or upon placing in hot oil. For the life of me, I can't get more of it stuck. I believe I'm missing some ingredients, and the technique might be different than what I'm trying, but I don't know what should it be. So, how do I achieve a thick layer of corn flakes breading?This is pretty much the look I'm striving for.

Answer: thick, crunchy, fluffy corn flakes breading

Question: I'm preparing the court-bouillon recipe from James Peterson's Sauces (p. 103 of 3rd edition). The procedure is, roughly:Sweat vegetables,Simmer vegetables for 10 minutes,Add white wine and vinegar, simmering for a further 15 to 20 minutes, and thenCool and strain.My question is about step 3. For what reasons would the wine and vinegar be withheld for the first 10 minutes of simmering? Is this an evaporation issue? Or is there some deeper interaction between wine/vinegar and vegetables to be accounted for?Thanks!

Answer: Court-bouillon: Why delay adding the wine and vinegar?

Question: I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My host offered me some eggs from local people, they were superb -- thick yellow, good smelling and tasted good. How can I know before buying that I am buying a quality egg? I like to eat eggs on the morning so I find the bad eggs very irritating, the are like paper -- not nutritious at all. For cooking, I am unsure whether they matter but I want to buy now only quality healthy eggs. How can I find such eggs? I feel there is no point to save a few cents to buy rubbish, eggs are very cheap protein source although I paid a bit more for healthy quality eggs.

Answer:
How can I detect bad-fed or fast-fed chicken eggs before buying?