Why do some recipes (e.g., for a bechamel sauce for moussaka) call for "slightly beaten eggs"? Shouldn't eggs be well-beaten to blend in better?
My thought is slightly (I'd use the word lightly) beaten eggs have been beaten just enough so that the white and yolk are mixed and there is no trace/streaks of just whites or yolks. Well beaten would include incorporating air into the eggs, which is called for in some recipes, like zabaglione.
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