What You Need to Know
Egg yolks undergo protein denaturation (60-70°C) while sucrose forms hydrogen bonds with water molecules, creating a viscous network. Maillard reactions occur at sugar-protein interfaces during heating.
The high yolk content provides emulsification properties while the sugar acts as both sweetener and preservative.
Key Parameters
Temperature
72°C
60°C - 85°C
Time
30 min
20 min - 45 min
Equipment
Copper sugar potWooden spoonMarble slab
Steps
- 1.
Ovos Moles de Aveiro (Portugal): Conventual preservation method for egg surplus
The Science
Primary Reaction
protein-sugar matrix formation