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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.

39,5384.7/5 for 28 ratings

Last modified on: February 21^th 2011

You will need:

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

Step by step recipe

Stage 1

You should not leave egg yolks in contact with sugar : Photo of step #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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For : 0.21 €

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More recipes?

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Fruit crumble, Poaching syrup, Pistachio tiramisu, Crème caramel, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Lemon Confectioner's Custard, Ramekins of duchess potatoes, Panettone, Panettone, ... All

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