egg yolks
Taste Profile
Primary Flavor
rich
Intensity
moderate
Flavor Notes
Pairs Well With
Cooking Behavior
Egg yolks are powerhouses of emulsification and thickening. They coagulate between 65–70°C, making them ideal for custards and zabaione. Whisking yolks with sugar (ribbon stage) traps air and partially dissolves sugar, creating a pale, thick base. Tempering — gradually adding hot liquid — prevents scrambling.
Best Techniques
Common Mistakes
- Overheating past 70°C (scrambles into curds)
- Not whisking sugar in immediately (yolks 'burn' and form lumps)
- Adding hot liquid too fast when tempering