Modified Food Starch Egg Proteins

Looking for modified food starch or stabilizer that prevents egg yolks from curdling. Kinda like how cornstarch is used in pastry creams but something that provides a better texture and flavor release.

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Afonso_Tito_de_Morais_164825

Doubt you'll find a starch that prevents yolks from curdling, since they curdle from cooking at a high temperature.

You can try subbing the egg yolks with some xantham and agar to achieve a somewhat similar consistency to regular curds and such. Depends on what you're using the yolks for.

tangma27

Yeah i'm sure you can find the right blend of gums and stabilizers to replace eggs. They use xantham, locust bean gum and kappa carrageen to replace eggs in the vanilla ice cream recipe

kh.anuj

Want the egg flavour. I know there are a few brands out there specifically for pastry creams that are more or less modified cornstarch. The pectin and amylopectin in the starch prevent the protein in the eggs from unraveling and intertwining with others even at a rolling boil.

GABRIELA_PARDO_229553

You can also try the su-vide method. cooking the yokes at low temperature for long time. However, you have to be cautious and eat the food right away.