Recipes with Egg yolks

Brown pie 02

Beat the butter and sugar white. Beat the egg yolks in one at a time. Mix the dry parts and add along with the milk. whites stiftpiskes and reversed in eventually). Bake at 225 degrees c. alm. oven for 3 bottoms around 7 minutes. Egg cream boil/cool and bu

Daimkage II

Stiffly Beat egg whites and sugar. Bake in a wax paper dressed round shape by 150 gr – approx. 1 ½ hour. Allow to cool on rack. Cream: beat the egg yolks and sugar snaps of. Whip piskefløden stiff. Mix it all together. Grovhakk daimen and mix it in the crea

A delicious treat

The egg whites whipped stiff then whipped it good with icing sugar and finally add desiccated coconut. The batter is poured into a greased springform and bake at 175 degrees C for about 45 minutes. Meanwhile, prepare the icing, Beat egg yolks well with icin

Pasta-porreret

Pasta and leeks cooked in pan, porrene ska be soft. Pour piskefløden in a bowl and stir it together egg yolks add salt and pepper. Now put pasta, leek and ham in a ildfastfad and the gang's together, then pour piskeflødeblandningen beyond. Then sprinkle with b

Empress-rice with fruit

Cook the rice and milk to the porridge in a thick-bottomed saucepan of about 1 hour. Stir every now and then, so that the rice does not sit on the pot bottom. Season with salt. Husblasen soak in cold water, cloud water, and melt husblasen in the Bush. Scratch

Nougat cake

Splashes possibly. bottoms with cacaolikør. Inserts nougaten into pieces and melt it in a water bath and stir it cool with the egg yolks. Whip the cream and mix it gently with the cooled nougat. Hazel Nuts roasted lightly in the oven and then chopped.

Apple Pie with cinnamon

Dough: mix all the ingredients for the mørdejen in a large bowl, until you encounter a supple dough. Style dough in refrigerator for a minimum of 30 minutes. Brush your cake Pan (26 cm) with melted butter and sprinkle with sugar. Style shape of the keel. Serve

Celery remoulade with Tarragon

Stir egg yolks with vinegar and a little salt and pepper. Stir the oil in first and then the cream and fresh chopped tarragon. When mayonnaisen are smooth stir the finely grated celery i. This remoulade is common accessories in French cafes when you order a st