You should not beat egg yolks at high speed to start with


You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.
94 K 4.0/5 (42 reviews)
Grade this recipe:
duree difficultéEasy
Keywords:
Last modified on: February 21th 2011

Step by step recipe


Stage 1
You should not beat egg yolks at high speed to start with
To avoid this, you should start beating gently, without switching on your mixer, just stir it round. By doing this, you will break egg yolks and start to mix them with sugar.

Stage 2
You should not beat egg yolks at high speed to start with
Once this premix is done, you can switch on the mixer and beat as normal.

Don't forget that you should not leave egg yolks in sugar to wait any length of time.
Source: Home made.
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018338 K4 2 hours 30 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011270 K3.9 50 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019400 K4.5 4 hours 20 min.
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23th 2022464 K 25 45 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12th 2017941 K 54 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Explain in this page
    Posted by jh march 17th 2016 at 08:22 n° 2
  • Why shouldn't you leave egg yolks in sugar?
    Posted by SK march 17th 2016 at 08:03 n° 1

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page