What You Need to Know
Gradual heating induces partial unfolding of ovalbumin and conalbumin while maintaining colloidal stability, preventing irreversible aggregation through controlled hydrophobic interactions and disulfide bond formation.
Essential technique for creating smooth custards, sauces, and ice cream bases without scrambled egg texture.
Key Parameters
Temperature
65°C
55°C - 80°C
Time
7 minutes
3 minutes - 15 minutes
Equipment
WhiskHeat-resistant bowlThermometerBain-marie setup
Steps
- 1.
Crème anglaise (France): Creates stable emulsion for silky pouring consistency
- 2.
Sabayon (Italy): Allows gradual aeration without protein collapse
The Science
Primary Reaction
protein denaturation