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Home Cooking

Substitute for Sugar When Tempering Eggs?

westes | Oct 18, 202006:41 PM     16

In recipes that blend eggs into a sauce - like custard - sugar has a chemical role in helping to disperse the egg protein throughout the solution before it hardens. Is there a substitute to sugar that we can use that has similar chemistry? I am trying to develop a low carb recipe.

From an online document:
"Sugar delays coagulation of egg proteins in custards and similar cooked egg dishes. Just as most baked products are essentially flour protein structures, custards are egg protein structures. If the egg white solidifies too soon from the heat in the cooking process, the liquid ingredients in the custard will be squeezed out in droplets. This is known as syneresis or "weeping."
"Sugar in a custard mixture breaks up the clumps of protein molecules so that they are finely dispersed in the liquid mixture. The temperature at which the custard sets is thus raised, permitting the egg proteins to coagulate slowly and enmesh the other ingredients, resulting in a smooth, stable consistency."

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