I have a question about the egg yolks. It calls for 3.25 egg yolks. Do you have any tricks for getting .25 yolk? Or do you just go with 3.
My brain says the .25 is negligible, but my gut would be disapppinted in a failed pudding. I'd go by measurement. Joy of Baking says 1 large egg yolk is 3 1/2 teaspoons. So whisk up 4 and measure. Sounds delicious.
Please enter a valid email address.
Well played. You deserve a cookie.
It's vintage-inspired, brass, and all yours
Our Own Line of Home Decor!
The Origins of Eating Ramen in Solitude
3 Ways to Spiffy Up Hot Dogs into Family Dinners
Anthony Bourdain’s First Cookbook in Over a Decade
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.