Egg Curd
Egg curd is a preparation devised by Davide Cassi. The egg is cooked in 95° ethyl alcohol: the proteins denature through the effect of the alcohol rather than heat, producing a semi-solid, soft and malleable cream.
After cooking, a rinse under running water removes the smell of alcohol. The texture is unlike any other egg-based preparation: uniform, firm yet yielding, workable cold. It can be cut into regular shapes, used as a base for canapés, formed into discs or incorporated into other preparations.
How it works
Egg proteins denature both through heat and through organic solvents such as ethyl alcohol. In the absence of heat, denaturation proceeds more slowly and uniformly: the protein chains unfold and aggregate without contracting the structure, producing a softer and more uniform texture than conventional cooking. The alcohol concentration and the temperature of the cooking liquid determine the rate of denaturation and therefore the final properties of the preparation.
Technique described in Il gelato estemporaneo e altre invenzioni gastronomiche (Davide Cassi, Ettore Bocchia — Sperling & Kupfer, 2005) and in La ciencia en los fogones (Ediciones Trea, 2005).