HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?

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!

  1. Upload a photo (10 MB limit)
  1. f
    foodieX2 Jan 6, 2013 10:46 AM

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

    1. t
      treb 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 Jan 6, 2013 11:44 AM

        They just look curdled, but they are not.

        1. 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 Jan 6, 2013 01:00 PM

            The alcohol denatures the egg's protein?

            4 Replies
            1. re: monavano
              visciole 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 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 Jan 7, 2013 05:12 AM

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

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

                    whoooooweee! That's some moonshine extract!

            Show Hidden Posts