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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.

126 K 4.3/5 (44 reviews)

Easy

0.25 €

2 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (406×) I made it (413×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

You will need:

1 3 egg yolks
2 50 g caster sugar
Total weight: 110 grams

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Metric

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Step by step recipe

Stage 1

You should not leave egg yolks in contact with sugar

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

How much will it cost?

For : 0.25 €

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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: Eton mess, Grapefruit moelleux, Clementine confectioner's custard, Pets de nonne, Nanou's apple and almond cake, ... See them all 358

Egg yolk

Like these other recipes: Mornay Sauce, Sicilian Epiphany Pie, Clementine confectioner's custard, Chocolate-verbena cream, Apple and almond gratin, ... See them all 73

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