Cooking-ez.com

986 easy and fully explained recipes, with 11,969 photos and 77 videos

You should not leave egg yolks in contact with 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.

37,2424.7/5

Grade this recipe :

Last modified on: February 21th 2011

You will need:

How long does it take?


Step by step recipe

Stage 1
You should not leave egg yolks in contact with sugar : Photo of step #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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For : 0.21 €

Note : These prices are only approximate.

Change currency:

Grade this recipe :

More recipes?

This recipe use (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème caramel, Crème caramel, Kouign-amann, Chocolate cream, Caramelized brioche with pear and kiwi, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Vanilla ice cream, Sausage with duchess potatoes and a Mont d'Or fondue , Fresh mint ice-cream, Gâteau Basque , ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page