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Why do my eggs appear curdled when I add almond extract?

visciole Jan 6, 2013 10:38 AM

It hasn't caused any issues in any of my recipes, but I've been noticing this for a while, and wondered if anyone knows why. Thanks!

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  1. foodieX2 RE: visciole Jan 6, 2013 10:46 AM

    more specifics please. Is it happening in a specific recipe, etc?

    1. t
      treb RE: visciole Jan 6, 2013 10:52 AM

      It depends on the liquid you're mixing it in to. Example; when mixing certain ingredients in veg oil or oil with eggs, the mix will look curdled which is fine and will not effect the recipe.

      1. ipsedixit RE: visciole Jan 6, 2013 11:44 AM

        They just look curdled, but they are not.

        1. visciole RE: visciole Jan 6, 2013 12:15 PM

          Right, thanks, I know it doesn't affect the recipe; I was just curious if anyone knew why it does this.

          It occurs in any recipe where I add almond extract to eggs, as long as I haven't already added any dry ingredients.

          1. monavano RE: visciole Jan 6, 2013 01:00 PM

            The alcohol denatures the egg's protein?

            4 Replies
            1. re: monavano
              visciole RE: monavano Jan 6, 2013 05:01 PM

              That sounds plausible! I noticed vanilla doesn't seem to have the same effect, though.

              1. re: visciole
                babette feasts RE: visciole Jan 6, 2013 05:23 PM

                Maybe it is higher %? I know lemon extract is really strong, mostly alcohol and evaporates quickly but I don't recall seeing its effect on eggs. I think vanilla is around 35% alcohol, but I'm not sure about almond. Does it say on the jar?

                1. re: babette feasts
                  visciole RE: babette feasts Jan 7, 2013 05:12 AM

                  You may have it there. The bottle says it's 90% alcohol.

                  1. re: visciole
                    monavano RE: visciole Jan 7, 2013 05:27 AM

                    whoooooweee! That's some moonshine extract!

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