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04-02-2021 05:27 PM
My slow cooker recipe for macaroni and cheese calls for three beaten eggs. I've been eliminating them because I don't see the point. After a three hour cook time, it comes out creamy, but I wonder if I should follow the recipe and see if it makes a difference.
04-02-2021 05:35 PM
When I make my homemade mac and cheese, I beat an egg into the milk mixture. I am guessing it is a binder - not sure really!
04-02-2021 05:37 PM
My mother, normally a good cook, had a mac and cheese recipe with eggs which I suppose thickened the concoction. They curdled and I though the whole mess was disgusting. Haven't like mac & cheese since.
04-02-2021 06:09 PM
The eggs are indeed a binder and create more of a solid texture to the macaroni and cheese.
I do not want that solid texture to my macaroni and cheese, and never add eggs or milk.
04-02-2021 06:21 PM
I see no purpose at all.
04-02-2021 06:30 PM - edited 04-02-2021 06:38 PM
Yes, the eggs are a binder. I grew up with the Southern, Soul food version of macaroni and cheese. The kind with eggs.
The eggs set up to create a firm casserole that you can slice into squares to serve -- it's not a creamy, saucy dish like some are use to.
I enjoy both kinds. But when I got married my dh liked the creamy version. This is the kind his mom made. She also added Velveeta with the cheddar cheese and no eggs. I started making it and my sons, of course, also like this kind. Through the years, I sometimes combine the two recipes making a less but still somewhat creamy version. Sometimes I have a craving for the Southern kind and make it(cheddar cheese, eggs. No Velveeta).
You can literally slice it or cut it! Both are delicious. It's the texture that's different. I guess it's what you're use too!😋
04-02-2021 07:43 PM
eggs are definitely a binder. I don’t remember my mother using them in Mac and cheese, so I never do either, but she always used them in her noodle kugel.
04-02-2021 09:39 PM
Mom didn't use eggs in mac and cheese, we made a white sauce with added cheese and put that over cooked macaroni.
I never use eggs in meatloaf either. Or dressing. They turn out fine.
04-02-2021 10:16 PM
@Kachina624 wrote:My mother, normally a good cook, had a mac and cheese recipe with eggs which I suppose thickened the concoction. They curdled and I though the whole mess was disgusting. Haven't like mac & cheese since.
@Kachina624 I like Mac & Cheese with Hatch chilis. Used to be in the frozen food case......but haven't seen it in YEARS around here.
04-02-2021 10:33 PM
@Desertdi That would be good. Otherwise it's just sticky kid's food.
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