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

[visciole]

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!

[monavano]

The alcohol denatures the egg's protein?

[visciole]

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

[babette feasts]

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?

[visciole]

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

[monavano]

whoooooweee! That's some moonshine extract!

[visciole]

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.

[ipsedixit]

They just look curdled, but they are not.

[treb]

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.

[foodieX2]

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