Coagulation temperatures Using eggs, the temperature of coagulation plays an important role. Eggs exposed to heat coagulate, transforming from a liquid state to a solid one at precise temperatures. At 60°C, the egg white starts to coagulate; at 65°C the egg white has finished coagulating and the yolk begins; at 70°C, the egg yolk finishes coagulating. By adding other ingredients, such as sugar or liquids, the temperatures must be higher to reach coagulation. A textbook example is provided when preparing pastry cream, which can reach very high temperatures thanks to the presence of sugar, starches and milk. On the contrary, adding salt lowers to coagulation temperature. A possible marriage A widespread opinion is that eggs are difficult to pair with wine. But in fact, a smooth and aromatic white pairs wells with many egg-based recipes. If well balanced, it doesn’t create unpleasant contrasts between food and wine. Even a light red wine, such as Merlot from the Colli Berici or a Freisa d’Asti can be well suited for an egg dish. unaihuiziphotography on Freepik topntp26 on Freepik 37
RkJQdWJsaXNoZXIy MTE3NTA0