What You Need to Know
In alkaline mixtures (pH ≈ 10–11) egg proteins unfold and undergo Maillard browning, turning whites into dark gels and yolks into translucent custards. Salt and low temperatures promote osmotic dehydration and protein denaturation, while high salt (>10 % w/v) and refrigeration (4–10 °C) suppress microbial growth. The combination of chemical denaturation, browning, and microbial inhibition transforms texture and flavor while preserving the egg.
The Science
Primary Reaction
Protein denaturation and Maillard browning in alkaline conditions