Whole eggs in a cheese sauce? Wondering if the white will affect the sauce poorly

Question

I'm working on a meal prepped pasta, and the cheese sauce is a blended mixture of fat free milk, 2% cottage cheese, parmigiano reggiano, and low fat mozzerella. I know egg yolks are often added to sauces in French cuisine, but would adding whole eggs to the cheese sauce cause any issues? Id like the extra protein density from the white, but am afraid it might negatively affect the sauce when added to the hot pasta bolognese. Any help would be appreciated.

Lily T. · Answer

https://purehealthblogs.com/

Lily T. · Answer

Pure Health Blogs

Lily T. · Answer

Great question! Adding whole eggs to a cheese sauce can be tricky—while yolks add richness and emulsify beautifully, the whites can sometimes curdle or create a grainy texture when exposed to high heat. To avoid this, temper the eggs first by slowly whisking in some of the hot sauce before combining fully. This helps prevent scrambling. For a higher-protein, smooth sauce, it may be better to use just the yolks and get your extra protein from other ingredients.

For more tips like this and evidence-based advice on nutrition and meal prep, feel free to check out Pure Health Blogs
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Nancy · Answer

If you don’t have a method for adding the yolk, look at any hollandeise recipe from a reliable source.

Nancy · Answer

Dominic -Good instincts in the question.Yes u would avoid using the whites… you’ll have plenty of protein already/ &amp;amp; the whites could yes change the texture. Save them for 2-3 days in fridge and use in an omelet or other egg preparation.

Whole eggs in a cheese sauce? Wondering if the white will affect the sauce poorly

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