1,553 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

139 K 4.3/5 (44 reviews)

Easy

0.25 €

3 eggs yolks

2 Ingredients

Last modified on: February 21^th 2011

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 (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 %
Per egg yolks	3 RDI=1 %	20 RDI=2 %	6 RDI=1 %	140 RDI=7 %	570 RDI: 7 %

Possible allergens in this recipe: egg

How much will it cost?

For 3 eggs yolks : 0.25 €
Per egg yolks : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Caster sugar

Like these other recipes: Blackcurrant jelly, Kouign-amann, Stewed plums, Plum and almond panna cotta, French Family Cake, ... See them all 370

Egg yolk

Like these other recipes: Chocolate and vanilla crème brûlée, Spaghetti with smoked salmon, Galette berrichone, Quiche filling mixture, Chocolate-verbena cream, ... See them all 75

Other recipes you may also like

Ice-cream Vacherin

Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back.

December 21^th 2014194 K4.5 8 hours 45 min.

Stuffed baguette

This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too!

September 11^th 2019129 K3 55 min.

Roast potatoes "à la provençale"

These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.

September 12^th 202151 K 1 hour 45 min.

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 cooking.

March 21^th 2017438 K3.5 15 min.

Coconut paste

Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.

October 13^th 2010310 K 14.2 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.