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.
38,5034.7/5 for 28 ratings
Last modified on: February 21th 2011
You will need:
- 1
3 egg yolks - 2
50 g caster sugar - Total weight: 110 grams
Measures:
How long does it take?
Fulfillment
How much will it cost?
- For : 0.21 €
More recipes?
This recipe use (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Hazelnut and orange cake, Dublin fruit scones, Moist chocolate cake, Almond dacquoise, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Little lemon biscuits, Confectioner's custard (Crème pâtissière, or French pastry cream), Blackcurrant, vanilla and lime verrine , Scallops with crunchy vegetables and wine sabayon, ... All |
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