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.
86K 40 4.3
Last modified on: February 21th 2011
Keywords for this recipe:PastryYolkSugarBeatingWhiskYou 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 410 Kcal or 1,717 Kj | 10 gr | 50 gr | 19 gr |
| 21 % | 4 % | 5 % | 3 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 373 Kcal or 1,562 Kj | 9 gr | 45 gr | 17 gr |
| 19 % | 3 % | 4 % | 3 % |
How much will it cost?
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Santiago Cake, Peach and verbena feuilleté, Apricot jam with vanilla, Eggs meurette, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Leek and fresh tuna tart, Two-cheese quiche, Gâteau Breton (Brittany butter cake), Chicken breasts in a potato crust, ... All |
Other recipes you may also like
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.407K3.7 26 min. February 14th 2012
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.241K 24.7 5 hours 29 min. September 10th 2018
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...366K3.5 12 min. March 21th 2017
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.404K4.2 2 hours 14 min. June 21th 2017
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-01-23)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
Note: We'll never share your e-mail address 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.