Adding an egg to mac and cheese is a popular way to enhance the flavor and texture of this classic comfort food dish. Eggs act as an emulsifier and binder, helping to create a creamy, smooth sauce for mac and cheese. They also add protein and richness, taking basic mac and cheese to the next level. But what exactly does an egg do when mixed into mac and cheese? Here’s a closer look at the science behind putting eggs in mac and cheese.
Eggs Thicken and Emulsify the Cheese Sauce
One of the main benefits of adding egg to mac and cheese is that it helps thicken and stabilize the cheese sauce. Eggs contain proteins like albumen that enable them to emulsify liquids. This means they can bind together ingredients that don’t normally mix, like oil and water.
When making a cheese sauce for mac and cheese, the milk (water) and cheese (oil/fat) can easily separate. Adding an egg to the hot sauce and stirring vigorously causes the proteins to encapsulate the milk and cheese. This forces them to mix together smoothly, creating a thick, creamy emulsion.
Without an egg, cheese sauces often end up thin, watery, and lacking richness. The emulsifying power of egg is what gives the sauce that ideal, velvety texture.
How Many Eggs to Use
In most mac and cheese recipes, 1-2 eggs per pound of pasta is sufficient to properly thicken and bind the cheese sauce. Cracking the eggs directly into the hot sauce while stirring vigorously allows the proteins to denature and do their work.
Too many eggs can make the sauce overly thick and dense or eggy tasting. But using at least 1 egg for a standard mac and cheese recipe will make a noticeable difference in creating an ultra creamy, decadent sauce.
Eggs Add Richness and Flavor
In addition to emulsifying, eggs also enrich the flavor of mac and cheese. The yolks contain healthy fats that add a richness to the dish. Egg yolks alone contain over 30% of the recommended daily amount of fat.
When the fatty egg yolks are mixed into the cheese sauce, they coat the pasta strands adding body, creaminess and a satisfying, indulgent mouthfeel. The fat carries the cheese flavors and makes them stand out more compared to a sauce without egg.
Egg yolks also contain abundant compounds that add flavor like phospholipids, cholesterol, fat-soluble vitamins like vitamin A, and carotenoids. These all get imparted into the mac and cheese sauce, taking it up a notch compared to basic cheese flavors alone.
Many high-end mac and cheese recipes even call for extra egg yolks to make the dish even richer. Adding 2-3 extra yolks to the sauce creates an ultra creamy, custard-like texture and concentrated cheese taste.
Whole Eggs vs Egg Yolks
While most recipes call for whole eggs, using just the yolks can make an even richer sauce. But egg whites still serve a purpose by adding structure. Their proteins coagulate to thicken the sauce even more.
Whole eggs provide the best of both worlds – emulsification from whites and richness from yolks. But don’t be afraid to experiment with extra yolks or whites alone to change the flavor and texture.
Eggs Add Nutrition to Mac and Cheese
Adding an egg or two into your mac and cheese also packs some extra nutrition into this comfort food. Here are some of the valuable nutrients found in eggs:
- Protein – Eggs are one of the highest quality, most digestible sources of protein available. The protein keeps you full and satisfied.
- Healthy fats – Egg yolks contain heart-healthy unsaturated fats that provide energy and important fat-soluble vitamins.
- Choline – This nutrient is important for brain health and development. Almost all the choline is found in the yolks.
- Vitamin A – Provides immune support and healthy vision.
- Selenium – An important antioxidant mineral.
- B vitamins – For energy production and metabolism.
While mac and cheese on its own is not the most nutritious meal, adding an egg or two can provide a solid protein, vitamin, and mineral boost.
Eggs Improve Structure and Texture
The proteins in eggs not only emulsify, but when heated they set into a gel that gives structure to the mac and cheese. This creates a tangible texture Difference compared to a sauce without egg.
The egg proteins coagulate around the pasta, coating each strand and turning the sauce into a thick, clingy mixture. This allows the mac and cheese to hold its shape once baked or after sitting.
Without eggs, mac and cheese tends to get watery and the pasta overcooked as it sits. The egg proteins prevent this, keeping the pasta properly sauced and structured.
The gelling effect also allows mac and cheese to firm up, so it can be scooped and retain its shape on the plate or in a baking dish. Improved texture and structure is another reason restaurants often add eggs to their mac recipes.
Eggs Help Mac and Cheese Brown
Baking mac and cheese in the oven creates an irresistible, crispy, cheesy crust on top. Eggs help facilitate the beautiful browning and crust formation.
The proteins and phospholipids in the egg yolks undergo a reaction called the Maillard reaction when cooked. This reaction between sugars and proteins is what creates that desirable browned, caramelized flavor.
In mac and cheese, the Maillard reaction causes the creamy egg-enriched sauce on top to brown. As it heats, the egg proteins produce hundreds of complex, tasty molecules that transform into that crunchy, addictive topping.
Eggs also contain sulfur compounds that further encourage browning. So if you want your mac and cheese to develop that baked crust, be sure to include eggs in the recipe.
Potential Drawbacks of Adding Egg
While eggs provide multiple benefits to mac and cheese, there are a couple potential drawbacks to consider:
- Allergies – Those with egg allergies or sensitivities may need to avoid eggs in their mac and cheese.
- Flavor – Some people dislike the flavor of eggs and prefer not to taste them in dishes like mac and cheese.
- Texture – Extra eggs can make the dish overly dense and rubbery for some preferences.
- Appearance – Egg white proteins may make the sauce look slightly curdled.
As long as eggs are added properly in the right ratios, their benefits typically outweigh the negatives. But personal taste preferences should also be taken into account.
How to Add Egg to Mac and Cheese
Adding egg to mac and cheese is simple. Here is a step-by-step guide:
Ingredients
- 2 cups dry macaroni pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 tsp mustard powder
- 1/4 tsp paprika
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan
- 1 egg
- Salt and pepper to taste
Directions
- Cook the pasta 1 minute less than package directions. Drain and set aside.
- Make a roux by melting butter and whisking in flour. Cook 2 minutes over medium heat.
- Gradually whisk in the milk, mustard, and paprika. Simmer until thickened, about 5 minutes.
- Add the cheddar and parmesan. Stir until melted and smooth.
- Temper the egg by slowly whisking 1/2 cup of the hot sauce into the egg. Then pour the egg mixture back into the pot with the sauce.
- Add the cooked pasta and stir until thoroughly coated. Season with salt and pepper.
- For stovetop mac, serve immediately. For baked mac, transfer to casserole dish and bake 20 minutes at 350F until hot and bubbly.
Be sure to temper the egg with some hot sauce first. This prevents it from scrambling. Slowly whisking the warm sauce into the egg brings it up to temperature so it blends smoothly.
And that’s all there is to it! The egg thickens and enriches the sauce to take basic mac and cheese to new levels of creaminess. Enjoy this classic in a whole new way.
Types of Eggs to Use
Chicken eggs are the traditional egg used for mac and cheese. But other types of eggs can also be used:
Chicken Egg Replacements
| Egg Type | Flavor Notes |
|---|---|
| Duck eggs | Richer, creamier flavor |
| Goose eggs | Bolder, eggier taste |
| Quail eggs | Mild, delicate flavor |
These eggs can be substituted 1:1 for chicken eggs in mac and cheese recipes.
Vegan Egg Replacements
| Egg Replacer | Notes |
|---|---|
| Tofu | Blends into sauce well when blended |
| Flax or chia seeds | Use 1 Tbsp seeds whisked with 3 Tbsp water per egg |
| Nutritional yeast | Adds cheesy flavor; use 1 Tbsp per egg |
| Banana | Use 1/4 ripe banana per egg; blends well into sauce |
| Commercial egg replacer | Follow package instructions |
These all help mimic eggs by adding structure and emulsifying properties to the mac and cheese sauce.
Troubleshooting Egg Mac and Cheese
Problem: Sauce is too thin and watery
– Increase the egg amount – try 2 eggs instead of 1 per pound of pasta
– Make sure to temper the egg properly with hot sauce before adding
– Add extra cheese for more thickening power
– Whisk vigorously when adding egg to fully incorporate
Problem: Mac and cheese lacks richness
– Use extra egg yolks instead of whole eggs
– Finish with a dollop of sour cream or cream cheese
– Stir in a spoonful of mascarpone just before serving
– Use higher fat milk or half and half instead of skim or low fat milk
Problem: Top doesn’t brown properly
– Make sure eggs are included as they promote browning
– Sprinkle top with panko or crushed crackers for added crunch
– Bake mac and cheese uncovered so top fully dries out and crisps
Problem: Sauce is grainy or curdled
– Make sure to cook eggs gently so they don’t scramble
– Slowly temper eggs with hot sauce before pouring into pan
– Add eggs off heat and stir gently to prevent curdling
– Use an immersion blender to fully puree the sauce
Problem: Mac and cheese lacks flavor
– Use a more flavorful cheese like aged cheddar or gouda
– Add spices like cayenne, paprika, or dry mustard
– Stir in sautéed onions, garlic, or mushrooms
– Add crispy bacon pieces or cooked broccoli for variety
– Toast the pasta in butter briefly before making sauce for deeper flavor
Frequently Asked Questions
Why do you put egg in mac and cheese?
Eggs are added to mac and cheese to thicken and emulsify the cheese sauce so it becomes rich, thick, and ultra creamy. The proteins in eggs work to bind the cheese and milk together. Eggs also add flavor and nutrition.
Do you put egg in mac and cheese?
It’s very common to add egg to homemade mac and cheese recipes. Many classic mac and cheese dishes call for at least 1 egg per pound of pasta. Eggs give the sauce a velvety texture and help the pasta cling together.
Is it traditional to put egg in mac and cheese?
Yes, eggs are considered a traditional ingredient for mac and cheese. Vintage American recipes dating back to the 1800s include eggs as a key component. The egg thickening produces the distinctive creamy sauce.
What do the eggs do in mac and cheese?
Eggs act as an emulsifier and thickener to create a smooth, rich cheese sauce. They also add fat, protein, vitamins, and flavor. The egg proteins gel to improve the overall structure and texture of mac and cheese.
Can you make mac and cheese without eggs?
It is possible to make mac and cheese without eggs, but the texture is often thinner and runnier. The cheese and milk separate more easily without the emulsification of the egg. Eggs make a more stable, creamy sauce.
Conclusion
Adding eggs is one of the secrets to taking mac and cheese to the next level. The eggs act as a powerful emulsifying agent to create an ultra creamy, thick cheese sauce that coats each pasta strand. They also impart flavor, nutrition, and improved texture qualities.
Eggs help transform mac and cheese into the ideal, decadent comfort food we all crave. Their binding, gelling, and browning abilities produce superior baked mac with that irresistible crispy topping. Understanding the science behind why eggs improve mac and cheese helps you master this beloved recipe.