Fresh out of the refrigerator, the various yolk particles move only sluggishly and don’t coat the fat droplets as quickly and completely When yolks are cooked, the proteins unfold and coagulate, thus ending their usefulness as flexible surface coatings Hard-cooked yolks are sometimes used instead of raw yolks to make emulsified sauces; their disadvantage is that the proteins have been coagulated in place and phospholipids probably trapped in the coagulated particles, so they have far less emulsifying power, and the yolk texture can give a subtle graininess And egg whites? They’re a less concentrated source of protein, and designed for a fat-free, watery environment, and therefore of little help in coating fat droplets However, the white proteins provide some viscosity thanks to their large size and loose associations with each other, so they have some value as emulsion stabilizers Oil droplets in mayonnaise A view through an electron microscope Protein and emulsifier molecules and aggregates, all from egg yolk, are present between the large droplets and on their surfaces, and help prevent them from coalescing Cold Egg Sauces: Mayonnaise Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, water, and often mustard, which provides both flavor and stabilizing particles and carbohydrates (p 417) It’s the sauce most tightly packed with oil droplets — as much as 80% of its volume ...Oil droplets in mayonnaise A view through an electron microscope Protein and emulsifier molecules and aggregates, all from egg yolk, are present between the large droplets and on their surfaces, and help... help prevent them from coalescing Cold Egg Sauces: Mayonnaise Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, water, and often mustard, which provides both flavor and. .. mustard, which provides both flavor and stabilizing particles and carbohydrates (p 417) It’s the sauce most tightly packed with oil droplets — as much as 80% of its volume