I have a question about the recipe "Brown Butter Tiger Nut Genoise " from Alice Medrich. Is there some missing steps? When do I add the sugar and how do I know that the eggs are ready?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I'd guess that you beat the eggs and sugar together, probably till they reach a ribbon or fluffy stage, since the beaten eggs will need to have enough air in them to raise the cake. But yeah, definitely not a clear recipe.