eggs
Taste Profile
Primary Flavor
rich
Intensity
mild
Flavor Notes
Pairs Well With
Cooking Behavior
Eggs are incredibly versatile — they bind, leaven, emulsify, and enrich. Proteins coagulate between 62–70°C for whites and 65–70°C for yolks. Overcooking turns them rubbery. For custards and carbonara, gentle heat and tempering prevent scrambling.
Best Techniques
Common Mistakes
- Overcooking until rubbery
- Not tempering when adding to hot mixtures
- Using cold eggs for emulsions