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.
127 K 4.3/5 (44 reviews)
Easy
2 IngredientsLast modified on: February 21th 2011
You will need:
3 
50 g 
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=4 % | 50 RDI=5 % | 20 RDI=3 % | 410 RDI=20 % | 1,720 RDI: 20 % |
| Per 100 g | 9 RDI=3 % | 50 RDI=4 % | 20 RDI=3 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For : 0.25 €
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This recipe uses (among others)
Caster sugar
Like these other recipes: Buckwheat almond biscuits, Cookies of the Camisards, Grapefruit moelleux, Pistachio ice cream, Almond dacquoise, ... See them all 361
Egg yolk
Like these other recipes: Langoustine sabayon tart, Asparagus "en petit pois", Household cake (Gâteau de ménage), Panettone, Mousse with two chocolates, ... See them all 73
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