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Egg Yolk Replacement

post #1 of 2
4/27/05 at 2:33pm
Thread Starter 
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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post #2 of 2
4/28/05 at 3:56pm
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? :confused: There ends up being so little in a serving.
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