Using egg to thicken?

I've read that you can use egg to thicken gravies, stews and chowders instead of starch/flour. How do you do add the egg without the recipe turning lumpy? Does it work with egg whites, or just egg yolks? Thanks.

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  • ?
    Lv 7
    1 decade ago
    Favorite Answer

    I've never heard of that. Eggs will thicken cream pie fillings, puddings and the like and the method for that is to beat the eggs well, pour a little hot liquid into it, stir well and slowly add back to the pot of hot liquid. I imagine it would be the same for stews etc., but it's a lot easier to use flour.

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