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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.
129 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=3 % | 50 RDI=3 % | 20 RDI=2 % | 410 RDI=20 % | 1,720 RDI: 20 % |
| Per 100 g | 9 RDI=3 % | 50 RDI=3 % | 20 RDI=2 % | 370 RDI=10 % | 1,560 RDI: 10 % |
How much will it cost?
- For : 0.25 €
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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: Almond tuiles, Kugelhof for Nanou, Caramelized pear custard tart, Chocolate eclairs, Soft chocolate-orange cake, ... See them all 361
Egg yolk
Like these other recipes: Sicilian Epiphany Pie, Gâteau Breton (Brittany butter cake), Breton sablé biscuit dough, Dauphinoise potatoes with Serano ham, Sausage with duchess potatoes and a Mont d'Or fondue , ... See them all 73
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