Egg in Alfredo Sauce??!
Answers: I worked at a Mom and POP diner--They serve Chicken alfredo- But the owner said it always has to have egg as a thickener. Yes I understand That - but it was alway very lump and never smooth or cheesey. Has anyone else heard of that??
I've never had good alfredo sauce with egg in it. The best sauce usually has only butter, heavy cream, and parm-reggiano cheese. If it's too thin (which it really shouldn't be), try using cornstarch mixed with a little water...although I've never had to thicken my sauce
yeah heard about it but i, myself dont use egg for my alfredo sauce
The problem is that the egg scramble from the heat. You have to temper it in. Whisk the egg in a separate bowl off of the heat. Add a LITTLE bit of the sauce to the egg. Whisk it in and then it is safe to add the egg to the rest of the pot of sauce. Tempering helps to raise the temperature of the egg slowly so you dont shock it by putting it directly into something hot (therefore ending up with scrambled eggs)
the eggs were not being tempered before being added to the sauce.....once the milk/cream is hot. about one C should be added to the egg mixture slowly...then added back into the hot milk on the stove.....if not ....the eggs cook before being incorporated into the sauce.....not unlike when you put a cold egg into a hot pan....
That means it's cheap alfredo sauce...the real authentic Alfredo sauce only contains Parmesan cheese, butter, milk and cream. Everything should come from the cow's udder! Sometimes no milk.
Eggs are for Hollandaise and mayonnaise.
You would only be using yolk and you have to incorporate in the sauce bit by bit--
INGREDIENTS
1 cup half-and-half cream
1 cup whole milk
2 egg yolks, beaten
2 cups grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
In a medium saucepan over medium heat, combine half-and-half and milk. Heat through, then reduce heat to low and stir in egg yolks and and cheese, a little at a time, until well incorporated. Simmer 5 to 10 minutes, until thick, stirring occasionally. Stir in salt and pepper to taste and toss with hot pasta