1,521 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

You should not beat egg yolks at high speed to start with

Name: You should not beat egg yolks at high speed to start with
Yield: 3 eggs yolks
Cuisine: French
Ingredients: 3 egg yolks; 75 g caster sugar

You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.

98 K 2× 4.0/5 (42 reviews)

Easy

3 eggs yolks

2 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (493×) I made it (572×) Comment Send to a friend Ask me a question Follow Printable Diaporama User-friendly URL

For 3 eggs yolks, you will need:

1 3 egg yolks
2 75 g caster sugar
Total weight: 135 grams

Change these quantities to make:

1 egg yolks 3 eggs yolks 6 eggs yolks 9 eggs yolks

Change measures:

Metric

Metric weight Metric volumes

Step by step recipe

Stage 1

To avoid this, you should start beating gently, without switching on your mixer, just stir it round. By doing this, you will break egg yolks and start to mix them with sugar.

Stage 2

Once this premix is done, you can switch on the mixer and beat as normal.

Don't forget that you should not leave egg yolks in sugar to wait any length of time.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	9 RDI=4 %	80 RDI=7 %	20 RDI=3 %	510 RDI=30 %	2,140 RDI: 30 %
Per 100 g	7 RDI=3 %	60 RDI=5 %	10 RDI=2 %	380 RDI=20 %	1,580 RDI: 20 %
Per egg yolks	3 RDI=1 %	30 RDI=2 %	6 RDI=1 %	170 RDI=9 %	710 RDI: 9 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

How much will it cost?

For 3 eggs yolks : 0.25 €
Per egg yolks : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Caster sugar

Like these other recipes: Raspberry muffins, Clear strawberry juice, Boulangère tart tatin with vine nectarines, Crêpes Suzette, Tatin apples with mascarpone cream, ... See them all 363

Egg yolk

Like these other recipes: Gnocchi alla romana, Sausage with duchess potatoes and a Mont d'Or fondue , Hazelnut and orange cake, Chocolate and vanilla crème brûlée, Key Lime Pie for Jeremy, ... See them all 75

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

July 4^th 2018346 K4 2 hours 30 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025483 K 25 20 min.

How to extract passion fruit juice

Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.

March 23^th 2011537 K 32.3 20 min.

How to add beaten eggs whites to a mixture

It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.

August 3^rd 2012136 K4.3 10 min.

You should not leave egg yolks in contact with sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.

February 21^th 2011136 K5

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

Explain in this page
Posted by jh march 17^th 2016 at 08:22 n° 2
Why shouldn't you leave egg yolks in sugar?
Posted by SK march 17^th 2016 at 08:03 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.