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#1
04-27-2005, 02:33 PM
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 Egg Yolk Replacement Hi, I have a couple that I am starting to cook for and want to make them a Sabayon, I need an egg yolk replacement that would be good. Thanks!      |
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#2
04-28-2005, 03:56 PM
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| I dunno -- I'm in the camp of "if you can't use the real thing, don't try to make it with a substitute." Do they not want anything with egg yolks? Why not? Sabayon is cooked, so it can't be fear of germs. Surely not because of the fat?  There ends up being so little in a serving.
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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