Tag Info

New answers tagged

0

I'm not sure I see any major benefit in creaming the sugar with the egg yolk here. And it's not going to produce a "creamy" texture in your batter: beating yolks with sugar is generally about lightness and/or to ensure eggs don't "clump" when cooked. You will achieve both of those goals more effectively by (1) beating the egg whites, and (2) thoroughly ...



Top 50 recent answers are included