Combining Eggs and Sugar

[Shel_B]

In another discussion, it was said that if one leaves the yolks and sugar together too long before blending and adding the other ingredients, that can lead to graininess. The sugar kind of "burns" the yolks.

 

This is new news to me, but I've not baked and made desserts a lot.  Is this true?  Does the same thing happen when combining whole eggs with sugar?  How long is "too long?"  What does it actually mean to burn the yolk?

 

At this point I'm mostly making curd and puddings, and some quick breads, like banana bread.

[weinoo]

Yes, it's true.

[MelissaH]

Definitely true. Best thing I can suggest is that eggs and sugar are cheap, so try it and see what happens (and when) for yourself.

[weinoo]

Make sure you have your Thermapen handy; things could get superheated.

[jmacnaughtan]

Not sure about the chemistry, but you'll end up with lumps of super-coagulated yolk if you leave them without mixing.  It's one of the first things that gets drilled into you when learning pastry.

[Shel_B]

Not sure about the chemistry, but you'll end  up with lumps of super-coagulated yolk if you leave them without mixing.  It's one of the first things that gets drilled into you when learning pastry.

 

OK, but what about when adding sugar to beaten eggs containing both yolk and white?  I often use whole eggs in my recipes.

[jmacnaughtan]

OK, but what about when adding sugar to beaten eggs containing both yolk and white?  I often use whole eggs in my recipes.

 

Beaten's fine.  You just don't want the sugar in prolonged contact with intact yolks.

[Tri2Cook]

Sucks the moisture right out of those little yellow devils thus allowing the proteins to bind. Try burying an egg yolk in sugar for a few days (in the fridge) and take a peak at what you get.

[weinoo]

A really sweet, dried out egg yolk?