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.
125 K 4.3/5 (44 reviews)
Easy
2 IngredientsLast modified on: February 21th 2011
You will need:
3 
50 g 
Step by step recipe
Stage 1
It's better to separate the egg yolk from the white and put in the mixing bowl, tip sugar on top, and beat straight away.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 50 RDI=5 % | 20 RDI=3 % | 410 RDI=20 % | 1,720 RDI: 20 % |
| Per 100 g | 9 RDI=3 % | 50 RDI=4 % | 20 RDI=3 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For : 0.25 €
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This recipe uses (among others)
Caster sugar
Like these other recipes: Pink Reims biscuits, Caramelized pear custard tart, Basic cake batter - the French way, Gâteau Nantais, Pavlova, ... See them all 357
Egg yolk
Like these other recipes: Real custard sauce (crème anglaise), Asparagus "en petit pois", Chocolate and vanilla crème brûlée, Flognarde, Quiche filling mixture, ... See them all 73
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