Adding an acid e. Any fat, such as a trace of egg yolk mixed in with the whites, or oil in the bowl, or butter or cream on the mixing utensils will diminish the foaming ability of the whites. Whole eggs and yolks can also trap and hold air that expands during heating, leavening cake batters and sauces such as sabayon. Hollandaise sauce and mayonnaise are good examples of an emulsion, the blending of two incompatible liquids such as oil and water.
The lecithin in egg yolks is an excellent emulsifier. With the water-loving end of the lecithin molecule buried in the water molecules and the water-hating end buried in the oil molecules, lecithin forms a thin film around tiny drops of oil enabling them to remain suspended in a water-based liquid.
Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures. Osso Buco Recipe.
Classic Bread Stuffing Recipe. Private Notes Edit Delete. Comments Leave a Comment. As a caterer, I have cut my peeling costs in half, also increasing my usability of whole eggs by half by doing the following: Heat water to a simmer. Leave A Comment Cancel reply Your email address will not be published. Member ID. Featured Review. What We're Cooking Now. Menu A Vegan Thanksgiving Dinner. Menu A Cozy Fall Brunch. Find the inspiration you crave for your love of cooking.
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Log In Sign Up. This feature has been temporarily disabled during the beta site preview. Got it. With sugar molecules in the way, it takes longer for the proteins to find each other and form bonds. When meringue is cooking, sugar helps keep it stable by bonding with water molecules and preventing them from escaping as water vapor.
Delaying the evaporation of water from the foam helps keep the foam stable until it stiffens. Why add vinegar? These undesirable consequences result from too many bonds forming between the egg proteins. When you add an acid to a mixture, you are essentially adding some positively charged particles. The hydrogen ions hop onto charged portions of the proteins and leave them uncharged.
Proteins that are electrically neutral are less likely to react with other proteins. Uh oh! My meringue shell broke! How can I save this dessert? If your meringue shell gets too stiff and breaks apart, you can still make a tasty dessert. Natural protein consists of complex, folded and coiled individual molecules. Loose bonds across the folds and coils hold each protein molecule in a tight, separate unit. These bonds can be disrupted when exposed to heat or acid, or by physical means such as whipping, causing the protein to denature.
Coagulation or gelation in eggs can be achieved by several different means, including heat protein denaturation , mechanical beating or chipping , sugar raises the temperature for coagulation , acids decrease temperature where coagulation is achieved , alkali high alkali can induce gelling of egg white.
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