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.
80K 40 4.3
Last modified on: February 21th 2011
Keywords for this recipe:PastryYolkSugarBeatingWhiskYou will need:
- 0
3 egg yolks - 1
50 g caster sugar - Total weight: 110 grams
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 410 Kcal or 1,717 Kj | 10 gr | 50 gr | 19 gr |
| 21 % | 4 % | 5 % | 3 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 373 Kcal or 1,562 Kj | 9 gr | 45 gr | 17 gr |
| 19 % | 3 % | 4 % | 3 % |
How much will it cost?
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Quick Strawberry Millefeuille, Confit of quinces in Macvin, "BN style" chocolate-filled biscuits, Real custard sauce (crème anglaise), ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, Pain perdu, Breton sablé biscuit dough, Béarnaise sauce, Steamed leeks with morel sabayon, ... All |
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