Next, we dip the floured meat into this mixture, which consists of two eggs that I beat up a bit with a fork. The idea here is that the egg sticks to the flour, which is sticking to the meat. Hence, the egg is stuck to the meat by association.
I've been told that if you attempted to do this by dipping the meat straight into the egg, that the egg would have nothing to stick to and slide right off, which would be bad.
Personally, I think this theory is a load of crap, as based on how hard it is to get all the egg out of an eggshell when you crack it. It drips forever, for gods sake! Nevertheless, I am way to paranoid to NOT do it this way.