Curdling:
Also known as synersis or weeping. When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes overcoagulated and separates from the liquid leaving a mixture resembling fine curds and whey. If curdling has not progressed too far, it may sometimes be reversed by removing the mixture from the heat and stirring or beating vigorously.
To prevent synersis or curdling, use a low temperature, stir, if appropriate for the recipe, and cool quickly by setting the pan in a bowl of ice or cold water and stirring for a few minutes.
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