Tell me more ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.
up vote -1 down vote favorite

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.

share|improve this question
5  
The issue you are having is not clear. You may wish to post the recipe, the results you got, and the results you were hoping for. Egg yolks alone without the whites don't change much when beaten--the mixing or stirring or beating is almost certainly to incorporate other ingredients. – SAJ14SAJ Jan 31 at 6:40
I'm closing this because the OP never came back with a recipe, and I don't think any of us have any idea what's going on here. The pie probably is different from the original because of something other than egg yolks. – Jefromi♦ Apr 24 at 14:31
Sheila, should you decide you actually wanted an answer and return, please do edit the recipe into your question, and we'll reopen it. – Jefromi♦ Apr 24 at 14:48

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.

2 Answers

up vote 0 down vote

Without really understanding your question, I can say:

  • You have to beat yolk (for any use) with sugar. Enough sugar is from a tablespoon per egg (tiramisu) to 5 teaspoon for egg (zabaglione). The success of the meringues and beaten yolk is determined by the temperature of the eggs, which be room temperature, not cold.

  • If you have to beat yolk, use a not too large bowl and a spoon, nor for minutes but till when the yolks are almost white, creamy and hard, and your spoon tends to stay vertical. If you lift the spoon, cream falls short, creamy and slowly. The grains of sugar should be completely dissolved and no longer visible (or noticeable when tasting).

share|improve this answer
If you can't understand a question, and you think others will have the same problem, it often means that the question should be closed - and you can flag it for moderator attention to have us take a look at it. This is probably more useful than wildly guessing what the question is about and writing some related stuff. I don't think the OP is making zabaglione or tiramisu, and they definitely didn't mention anything about meringues or egg whites. (Even if the question was clear and the first part of your answer was spot-on, I'd still edit and delete all the irrelevant stuff about egg whites.) – Jefromi♦ Apr 24 at 14:39
up vote -2 down vote

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

share|improve this answer

Not the answer you're looking for? Browse other questions tagged or ask your own question.