3. Eggs can thicken.
Fact: The protein in eggs coagulates when heated, helping thicken mixtures like custards, custard-based ice creams, puddings,
and flans.
Try it: Eggs give our Vanilla Custard Crumble with Mixed Berries a thick richness to stand up to the powerful sweetness of fresh berries.
View Recipe: Vanilla Custard Crumble with Mixed Berries
Next4. Eggs can emulsify.
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