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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.

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Last modified on: February 21th 2011

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Step by step recipe

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

Whole recipe
CaloriesProteins CarbohydratesFats
41010 gr50 gr19 gr
21 %4 %5 %3 %
Per 100 g
CaloriesProteins CarbohydratesFats
3739 gr45 gr17 gr
19 %3 %4 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

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For : 0.21 €

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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: Doughnuts, Choux pastry (pâte à choux), Cranachan, Strawberry, kiwi and mascarpone verrines, Warm apple feuillantines, ... [All]
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Scallops with crunchy vegetables and wine sabayon, Key Lime Pie for Jeremy, Real custard sauce (crème anglaise), Leek and fresh tuna tart, ... [All]

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