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?
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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.
(And the creamiest, too.)
Japanese-Style Scrambled Eggs
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