Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

Thanks.

wrote:
> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni and
> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?
>
What are eggs doing in macaroni and cheese? -aem

Binding it together.

In article .com>,
wrote:

> Binding it together.
>

Mac and cheese do not NEED egg to bind it!
That's what the cheese is for. :-)

I have added eggs to it, but it's not necessary or common.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
wrote:

> Binding it together.

I always thought that was what the cheese was for. I make a white
sauce and season with onion, garlic, mustard and hot sauce and add a
bunch of cheese. Mix with the cooked pasta, top with buttered bread
crumbs and bake. I wouldn't like egg in it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

wrote:
> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni and
> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?
>
> Thanks.
>

the recipe I use has egg yolks but no egg whites and I like the consistency. I
hadn't really noticed if it was smoother or whatever, I just liked the
richness of it.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

wrote:
> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni and
> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?
>
> Thanks.

Beats me. I've heard of this but have never used eggs in my macroni &
cheese. I just make a white sauce (butter, flour, milk, salt & pepper) then
stir in cheddar cheese (yes, I even use Velveeta!) until it's melted and
pour the sauce over the cooked macaroni. From there I toss it and bake it
sprinkled with seasoned buttered breadcrumbs; I love the crunchy bits around
the edges of the baking dish. Turns out well every time

Jill

jmcquown wrote:
> wrote:
> > Just wondering if anyone else thinks this makes sense. I have been
> > able to achieve a smoother, creamier consistency with my Macaroni and
> > Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> > that egg whites absorb water.
> >
> > Am I/they correct about this on the egg whites?
> >
> > Thanks.
>
> Beats me. I've heard of this but have never used eggs in my macroni &
> cheese.
>
> Jill



This is the first time I've ever heard about eggs in mac & cheese, too.
I guess if you hang around the internet long enough, you'll see
everything.

itsjoannotjoann wrote:
> jmcquown wrote:
> > wrote:
> > > Just wondering if anyone else thinks this makes sense. I have been
> > > able to achieve a smoother, creamier consistency with my Macaroni and
> > > Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> > > that egg whites absorb water.
> > >
> > > Am I/they correct about this on the egg whites?
> > >
> > > Thanks.
> >
> > Beats me. I've heard of this but have never used eggs in my macroni &
> > cheese.
> >
> > Jill
>
>
>
> This is the first time I've ever heard about eggs in mac & cheese, too.
> I guess if you hang around the internet long enough, you'll see
> everything.

Maybe I watch too much food network. I believe it was on Alton Brown
where I heard the egg white thing, but it was another recipe that had
the eggs in the mac-n-cheese. I put the two together and thought that
leaving the egg whites out would not take as much of the moisture out.
It could be mental, but I think it worked. I tried Velveeta, but I
still haven't decided if I like it or not.

--
http://www.pansandmore.com
Cookware and Bakeware Reviews

wrote:
> itsjoannotjoann wrote:
>> jmcquown wrote:
>>> wrote:
>>>> Just wondering if anyone else thinks this makes sense. I have been
>>>> able to achieve a smoother, creamier consistency with my Macaroni
>>>> and Cheese by using egg yolks, but not the egg white. I heard on
>>>> FoodTV that egg whites absorb water.
>>>>
>>>> Am I/they correct about this on the egg whites?
>>>>
>>>> Thanks.
>>>
>>> Beats me. I've heard of this but have never used eggs in my
>>> macroni & cheese.
>>>
>>> Jill
>>
>>
>>
>> This is the first time I've ever heard about eggs in mac & cheese,
>> too. I guess if you hang around the internet long enough, you'll see
>> everything.
>
> Maybe I watch too much food network. I believe it was on Alton Brown
> where I heard the egg white thing, but it was another recipe that had
> the eggs in the mac-n-cheese. I put the two together and thought that
> leaving the egg whites out would not take as much of the moisture out.
> It could be mental, but I think it worked. I tried Velveeta, but I
> still haven't decided if I like it or not.

LOL I'm not saying eggs in mac & cheese are bad. Apparently there are a lot
of recipes that call for them, either yolks or whites or both. I've just
never made them that way. To me, that would require making it sort of a
souffle with pasta, and that just isn't what I associate with mac & cheese.
But I also don't associate the blue boxed powdered cheese with mac & cheese.
So there you have it. Everyone has a different idea about this dish

Jill

itsjoannotjoann wrote:


> This is the first time I've ever heard about eggs in mac & cheese, too.

well there's your problem right there!

you keep buying bulk mac and orange powder cheese mix
if you bought trusted quality brand, you'd be buying cheese and mac.

big difference

Switch wrote:
> itsjoannotjoann wrote:
>
>
> > This is the first time I've ever heard about eggs in mac & cheese, too.
>
> well there's your problem right there!
>
> you keep buying bulk mac and orange powder cheese mix
> if you bought trusted quality brand, you'd be buying cheese and mac.
>
> big difference


But...but...but... I don't buy the boxed stuff.

In article .com>,
wrote:

> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni and
> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?
>
> Thanks.
>

They tend to get a bit rubbery if over-cooked.

One thing I like to add to mac and cheese is cubed hard boiled egg, but
not until after the mac and cheese is cooked and ready.

The yolks add a very nice texture.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

> wrote in message
oups.com...
> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni and
> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?
>
> Thanks.
>
I use Alton Browns "Stove Top Mac-n-Cheese" recipe and it is very creamy
using the whole egg.

Lynne

Stove Top Mac-n-Cheese

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and
drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir
into the pasta and add the cheese. Over low heat continue to stir for 3
minutes or until creamy.

King's Crown wrote:
> > wrote in message
> oups.com...
>> Just wondering if anyone else thinks this makes sense. I have been
>> able to achieve a smoother, creamier consistency with my Macaroni and
>> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
>> that egg whites absorb water.
>>
>> Am I/they correct about this on the egg whites?
>>
>> Thanks.
>>
> I use Alton Browns "Stove Top Mac-n-Cheese" recipe and it is very
> creamy using the whole egg.
>
> Lynne
>
> Stove Top Mac-n-Cheese
>
> 1/2 pound elbow macaroni
> 4 tablespoons butter
> 2 eggs
> 6 ounces evaporated milk
> 1/2 teaspoon hot sauce
> 1 teaspoon kosher salt
> Fresh black pepper
> 3/4 teaspoon dry mustard
> 10 ounces sharp cheddar, shredded
>
> In a large pot of boiling, salted water cook the pasta to al dente and
> drain. Return to the pot and melt in the butter. Toss to coat.
> Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
> Stir into the pasta and add the cheese. Over low heat continue to
> stir for 3 minutes or until creamy.

ATTENION:

Macaroni & cheese does not have to be baked. Doesn't take Alton Brown to
say so It's just better that way.

Jill

I've got to try that. I grew up on a basic concoction of macaroni,
milk, and velveeta. For years I never knew that there was any other way
to make macaroni and cheese. Heck, I thought velveeta *was* cheese.
I've learned better now, but I still struggle to make real cheese
emulate the wonderful smoothness of Mom's mac-and-cheese.

Kathy

wrote:
> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni and
> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?

You definitely don't want egg whites in there.
I'm cheap, so it feels wrong tossing out the whites, but so many dishes
are better if you use only yolks.
You do realize that the majority of the regulars on here are fans of
Kraft Mac & Cheese from the box, and most of the rest use Velveeta.
>
> Thanks.

--Bryan

In article .com>,
"BoboBonobo" > wrote:

> You do realize that the majority of the regulars on here are fans of
> Kraft Mac & Cheese from the box, and most of the rest use Velveeta.

How exactly do you know that?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

wrote:

> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni and
> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?

If I had watched that episode I would have had the opportunity to hear
about egg in mac and cheese. For me, mac and cheese is a white sauce with
cheese in it, add some cooked macaroni and top with butter, bread crumbs
and cheese. I don't want it too creamy. I want some variety of texture,
not dried out inside, but a crispy cheesy topping.