not sure what consistancy this old family recipe is looking for. The end result of the cream chiffon pie my aunt used to make is just not the same. I am thinking either I beat the eggs too much or too little. The egg yolk seems to look the same - I slightly beat eggs for scrambled and I use a fork and less then a minute - that is what I do with the egg yolk - any help would be appreciated.
closed as not a real question by Jefromi♦ Apr 24 at 14:31
It's difficult to tell what is being asked here. This question is ambiguous, vague, incomplete, overly broad, or rhetorical and cannot be reasonably answered in its current form. For help clarifying this question so that it can be reopened, see the FAQ.
Without really understanding your question, I can say:
Yeah, your question is very confusing but ill give it my best shot at trying to figure it out.
If you are making your meringue your obviously mixing egg white and sugar together right. Try keeping a 1/4 of the amount of sugar out of the meringue stage and mixing that quater with your egg yolk it will change the colour of the yolk more than just mixing the yolks by themselves due to light reflextion as the egg and sugar mollicules are breaking down or something..cant remember
Hope it helps