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.
- ?Lv 71 decade agoFavorite 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.