Eggs As Emulsifiers

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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As we’ve already seen, cooks can use egg yolks to thicken all kinds of hot sauces. The yolk proteins unfold and bond to each other when heated, and so form a liquid-immobilizing network. Egg yolks are also very effective emulsifiers, and for a simple reason: they themselves are a concentrated and complex emulsion of fat in water, and are therefore filled with emulsifying molecules and molecule aggregates.