Eggs and milk are two common ingredients that can be combined to make a variety of dishes and baked goods. When eggs and milk are mixed together, their properties change and they take on a new texture and consistency. The interaction between the proteins in the eggs and milk is what gives many egg and milk mixtures their unique characteristics. Let’s take a closer look at what happens when eggs and milk are combined and some of the things you can make with this classic duo.
Custards and Puddings
One of the most common things eggs and milk are used to make is custard or pudding. Custards are made by gently cooking a mixture of milk, eggs, sugar, and flavorings such as vanilla or chocolate on the stovetop or in the oven. As the custard cooks, the heat causes the proteins in the eggs to denature and unravel. These egg proteins then interact with the proteins in the milk, leading to thickening and setting of the custard mixture. Some classic custard dishes made with eggs and milk include:
- Crème brûlée
- Flan
- Creme caramel
- Pots de crème
- Bread and butter pudding
- Rice pudding
The ratio of eggs to milk can be adjusted to make soft pouring custards or thick, sliceable custard puddings. Extra egg yolks result in a richer, more decadent end product. Custards made with just egg yolks without whites are also less likely to curdle or separate during cooking. Either whole eggs or just yolks can be used depending on the desired results.
Quiches and Baked Egg Dishes
When eggs and milk are baked together in the oven, they again set up into a soft, smooth texture thanks to the egg and milk proteins. This makes them perfect for savory baked egg dishes like quiche and stratas. To make quiche, eggs are beaten together with milk or cream and poured into a pastry crust. Cheese, meat, vegetables, or other mix-ins are then added and the whole thing is baked until puffed and set. Stratas are made by layering bread and fillings together and then pouring seasoned beaten eggs and milk over the top before baking. The custard-like egg mixture bakes up light yet firm enough to slice and serve.
Pancakes, Waffles, and French Toast
The combination of eggs and milk is also the basis for sweet and savory breakfast foods like pancakes, waffles, and French toast. Beating eggs with milk helps these baked goods achieve a fluffy texture. The proteins in the eggs and milk trap air bubbles as they cook, leading to lift and a soft, pillowy crumb. The milk also contributes tenderness and moisture. Recipes for pancakes, waffles, and soaked breads like French toast all rely on the power of eggs and milk to make them light and luscious.
Milk-Based Sauces Thickened with Eggs
Eggs can be used to thicken and enrich savory milk-based sauces like béchamel or cream sauces. Tempering hot milk into beaten eggs before returning the mixture to the pan allows the eggs to gently cook and thicken the sauce without scrambling. The milk proteins also prevent the eggs from curdling. Some classic examples include:
- Béchamel sauce
- Velouté sauce
- Gravy
- Alfredo sauce
- Classic creamed spinach
When making sauces, only egg yolks are typically used since egg whites can cause thin sauces to become foamy. The richness of the egg yolk gives these sauces their signature silky texture.
Ice Cream Custards and Bases
Custards made from eggs, milk, sugar, and cream are also used as the base for homemade ice creams and gelato. The custard is cooked on the stovetop to thicken and then chilled thoroughly before churning or processing to make ice cream. The egg proteins help make the frozen dessert smooth and creamy by preventing large ice crystals from forming. They also contribute richness and body. Philadelphia-style ice cream is made without eggs and derives its texture solely from milk fat.
Meringues
While the whites are typically separated from the yolks for meringue, milk can often be used to flavor and tenderize the meringue. Milk proteins help stabilize the whipped egg white foams by making them less likely to collapse and weep liquid. Milk also lends a subtle sweetness. Soft meringues made with milk are common for pies and desserts like lemon meringue pie and pavlova.
Conclusion
Eggs and milk areingredients that clearly compliment each other in cooking and baking. Their proteins interact to bind, thicken, leaven, and add richness to a wide variety of dishes from simple breakfast fare to elegant desserts. Learning how to properly combine eggs and milk to make custards, sauces, baked goods, and more allows you to master a versatile and useful cooking technique.