Name: You should not leave egg yolks in contact with sugar
Yield: 3 eggs yolks
Cuisine: French
Ingredients: 3 egg yolks; 50 g caster sugar

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.

141 K 4.3/5 (44 reviews)586611

Last modified on: February 21^th 2011

For 3 eggs yolks, you will need:

1 3 egg yolks
2 50 g caster sugar
Total weight: 110 grams

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=15 %	50 RDI=19 %	18 RDI=26 %	410 RDI=21 %	1,717 RDI: 21 %
Per 100 g	9 RDI=14 %	45 RDI=17 %	17 RDI=24 %	372 RDI=19 %	1,561 RDI: 19 %
Per egg yolks	3 RDI=5 %	16 RDI=6 %	6 RDI=9 %	136 RDI=7 %	572 RDI: 7 %