Syneresis and Curdling

Curdling is when cooked eggs or egg yolks in a sauce or custard cook unevenly.  This isn't the same as when milk curdles and becomes sour.  Curdling eggs can affect the quality of the product, but it is safe to consume.  Syneresis is when a custard is baked, and the protein of the eggs form a structure.  The baked custard takes on a golden color, and looks like gelatin.  This egg structure is soft and contains water within.  When it is cut or sereved some of the water may leak out of the structure.  This is also safe to eat.  A dessert sauce that could experience curdling or syneresis would be sabayon because it contains egg yolks.  To prevent curdling and syneresis from happening one must cook it on low heat and be patient.