Description
Controlled thermal denaturation of egg proteins to create stable emulsions.
Technical
Gradual heating induces partial unfolding of ovalbumin and conalbumin while maintaining colloidal stability, preventing irreversible aggregation through controlled hydrophobic interactions and disulfide bond formation.
Culinary Significance
Essential technique for creating smooth custards, sauces, and ice cream bases without scrambled egg texture.
Science
Primary Reaction
protein denaturation
Parameters
Temperature
65°C optimal
55°C to 80°C range
Time
7 minutes
3 minutes – 15 minutes
Equipment
WhiskHeat-resistant bowlThermometerBain-marie setup