Description
Aeration of egg yolks and liquid (wine, juice) into a stable foam via heat and mechanical agitation.
Technical
Lecithin in egg yolks stabilizes air bubbles while heat coagulates proteins, creating a foam with 3–4x volume increase. Sugar acts as a plasticizer, delaying protein denaturation.
Culinary Significance
Forms the base for desserts (zabaglione) or savory sauces (hollandaise variations), balancing richness with lightness.
Science
Primary Reaction
Protein denaturation (60–65°C)
Parameters
Temperature
63°C optimal
55°C to 70°C range
Time
7 minutes
4 minutes – 12 minutes
Equipment
Copper bowl (enhances foam stability via ion exchange)Balloon whisk (14–16 wires ideal)Bain-marie (water depth 3–5cm)