same temperature.
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 (p. 604). Egg yolks are
also very effective emulsifiers, and for
asimple reason: they themselves are a
concentrated and complex emulsion of fat in
water, and are therefore filled with
emulsifying molecules and molecule
aggregates.
Emulsifying Particles and Proteins Of the
various yolk components, two in particular
provide most of the emulsifying power. One is
the low-density lipoproteins or LDLs (the
same LDLs that circulate in our blood and
whose levels are measured in blood tests