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You should not leave egg yolks in contact with sugar

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 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

Difficulty

Easy

Last modified on: February 21^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	45 g RDI=17 %	17 g RDI=24 %	372 kcal RDI=19 %	1,561 kJ RDI=19 %
Per egg yolks	3 g RDI=5 %	16 g RDI=6 %	6 g RDI=9 %	136 kcal RDI=7 %	572 kJ RDI=7 %
Whole recipe	9 g RDI=15 %	50 g RDI=19 %	18 g RDI=26 %	410 kcal RDI=21 %	1,717 kJ RDI=21 %