Greek Béchamel (the egg-enriched topping)
The science
The egg yolks transform a sauce into a bake-set custard. When the topping goes into a hot oven, yolk proteins coagulate and the starch sets, turning the soft sauce into a sliceable, golden-browned cap that holds its shape when the dish is cut. The cheese contributes flavor and surface browning. This is the same egg-thickening logic Carême used in his original Allemande — egg as a secondary setting agent layered onto a roux base.
Flavor profile
Béchamel finished with beaten egg yolks (sometimes whole eggs) and grated kefalotyri or similar hard sheep's-milk cheese, made quite thick.
Culinary uses
The crown of moussaka and pastitsio; a defining element of modern Greek home and taverna cooking.
Reference notes
Parent: Béchamel. Dishes: moussaka, pastitsio. Cheese: kefalotyri. Cross-cuisine link: Greek cuisine hub.