I’ll touch on the topic of eggs once again! Mayonnaise, tiramisu, zabaglione cream, and so on… one question ☝? What to do with fresh eggs?!? Let me explain!
- For sweet recipes:
- For 3 eggs, you’ll need 150g of sugar and 25g of water!
- Whisk the eggs and half of the sugar.
- In a saucepan, heat the water and the other half of the sugar to 121°C.
- Add the sugar syrup to the eggs and mix with a silicone spatula. But remember to use 150g of sugar less in your dessert!
- You can also separately pasteurize only the yolks or only the whites!
Yolks:
- Whisk the yolks with sugar and then heat them over a double boiler, stirring constantly, until they reach 82°C.
- Once the yolks reach the desired temperature, cool them down and add them to the mascarpone (if making tiramisu).
Whites:
- Whisk the whites of three eggs with a pinch of salt until you achieve the desired consistency. In a saucepan, heat 50g of sugar and 25g of water to 121°C.
- Add the prepared syrup to the beaten egg whites, gently stirring with a silicone spatula. But remember to use 50g of sugar less in your dessert!
- For mayonnaise:
- In this case, replace sugar with oil. Heat vegetable oil to 121°C and add it to the eggs while continuing to whisk
