in 17th century France, and may have been the
ancestors of lemon curd.
Early Acid-Tenderized Eggs
Marmelades or Scrambled Eggs and
Verjus, Without Butter
Break four eggs, beat them, adjust with salt
and four spoonsful of verjus [sour grape
juice], put the mix on the fire, and stir
gently with a silver spoon just until the
eggs thicken enough, and then take them
off the fire and stir them a bit more as they
thicken. One can make scrambled eggs in
the same way with lemon or orange juice...
— Le Patissier françois, ca. 1690The Chemistry of Egg Flavor
Fresh eggs have a mild flavor that has proven
difficult to analyze. The white contributes the
main sulfury note, the yolk a sweet, buttery
quality. The aroma produced by a given egg is