Eggs As Emulsifiers

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.