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.
119K 4.3/5 based on 44 reviews
Last modified on: February 21th 2011
Keywords for this recipe:You will need:
3 
50 g 
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 4 % | 50 5 % | 20 3 % | 410 20 % | 1,720 20 % |
| Per 100 g | 9 3 % | 50 4 % | 20 3 % | 370 20 % | 1,560 20 % |
How much will it cost?
- For : 0.21 €
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: Crunchy blackcurrant and mascarpone cream verrine, Vanilla ice cream, Mouna, Crème caramel, Chocolate and matcha tea biscuits, ... See them all 350
Egg yolk
Like these other recipes: Finger biscuits, Sicilian Epiphany Pie, Blanquette of veal, Crème de foie gras, Chicken breasts in a potato crust, ... See them all 72
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