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setting temperature Doing the reverse — adding cold eggs to the hot milk — would immediately heat the first dribbles of egg close to the boil and cause premature coagulation and curdling Though scalding was a form of insurance in times when milk quality was uncertain, it can now be dispensed with in custard making — unless you need to flavor the milk by infusing it with vanilla or coffee beans, citrus peel, or another solid flavoring A custard mixed cold has just as even a texture and sets almost as quickly as a pre-scalded one Prescalding the milk remains handy in making creams because milk (or cream) can be boiled quickly with little attention from the cook, while heating the milk-egg mix from room temperature requires a low flame and constant stirring to prevent coagulation at the pan bottom Green Eggs in the Chafing Dish Scrambled eggs and omelets kept hot in a chafing dish or on a steam table will sometimes develop green patches This discoloration results from the same reaction that turns hard-cooked yolks green (p 89), and is encouraged by the persistent high temperature and the increased alkalinity of the cooked eggs (the rise is about half a pH unit) It can be prevented by including an acidic ingredient in the egg mixture, around a half teaspoon/2 gm lemon juice or vinegar per egg; half that amount will slow the discoloration and affect the flavor less Curdling Insurance: Starch in Custards and Creams Flour or cornstarch can protect against curdling in custards and creams, even if they’re cooked quickly over direct heat and actually boil (The same is true for egg-based sauces like hollandaise; see p 628.) The key is the gelation of the solid starch granules in these materials When heated to 175ºF/77ºC ... against curdling in custards and creams, even if they’re cooked quickly over direct heat and actually boil (The same is true for egg-based sauces like hollandaise; see p 628.) The key is the gelation of the solid starch granules in... 89), and is encouraged by the persistent high temperature and the increased alkalinity of the cooked eggs (the rise is about half a pH unit) It can be prevented by including an acidic ingredient in the egg mixture,... around a half teaspoon/2 gm lemon juice or vinegar per egg; half that amount will slow the discoloration and affect the flavor less Curdling Insurance: Starch in Custards and Creams Flour or cornstarch can protect
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