What You Need to Know
Egg yolk lipoproteins (lecithin) emulsify milk fats while ovalbumin coagulates at 70-80°C to create viscosity. Sucrose delays protein denaturation.
Foundational sauce for desserts requiring precise temperature control to avoid curdling.
Key Parameters
Temperature
78°C
65°C - 83°C
Time
10 minutes
8 minutes - 12 minutes
Equipment
Copper bowl (reduces sulfur odors)Bain-marieThermometer (±0.5°C accuracy)
Steps
- 1.
Île Flottante (France): Contrasts poached meringue texture
The Science
Primary Reaction
Protein-lipid emulsification