Foaming Egg Yolks

The Ribbon

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About
Egg yolks whipped without the addition of another ingredient can be foamed to prepare a number of savory dishes such as soufflés or souffléed omelettes for which you will find recipes in the following pages. But most of the time, yolks are foamed with sugar to prepare desserts.

In dessert recipes, you will often be given the instruction to “beat the egg yolks and sugar until thick and lemon colored.” This direction is misleading; it would be more specific to instruct to “beat the egg yolks and sugar until they form a ribbon.”