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.
121 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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This recipe uses (among others)
Caster sugar
Like these other recipes: Apricot and pistachio clafoutis, Tarte Normande, Gâteau Basque , Pears and caramelised walnut samosas , Far Normandy-Brittany, ... See them all 352
Egg yolk
Like these other recipes: Chocolate eclairs, Vanilla ice cream, Clementine Creamy, Crème de foie gras, Lemon Confectioner's Custard, ... See them all 72
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