One more egg thing because eggs are the most amazing ingredient. It’s a deflect of acid and starch. And so everybody knows that if you cook eggs, they will change into and eventually they will coagulate a formed curd. But if you use acids like lemon juice, like in lemon curd, or you use starches like pastry cream usually have cornstarch or flour in it, you can actually boil the mixture of the pasty cream or the lemon curd without getting bit of, you know, sort of scramble egg in it. This is a simple experiment where we made pasty cream with and without starch, much like the fat, in this case, it’s the amylose in the starch which is sort of clotting the egg structure, and preventing those little bit of scramble eggs, like you see from the left of forming that were the one on the right. In this case, they were both boiled