You should not leave egg yolks in contact with sugar


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.
44,9174.7/5 for 29 ratings
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Last modified on: February 21th 2011

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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

Whole recipe
Energetic valueProteins CarbohydratesFats
410 Kcal or 1,717 Kj10 gr50 gr19 gr
21 %4 %5 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
373 Kcal or 1,562 Kj9 gr45 gr17 gr
19 %3 %4 %3 %
% 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).

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More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Crêpes Suzette, Tart Tatin, How to cook caramelized puff pastry well, Brioche dough, Peach and verbena feuilleté, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Salmon chard rolls, Hazelnut and orange cake, Panettone, Dauphinoise potatoes with Serano ham, Chocolate cream, ... All

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