Not exact matches
Over the same double boiler you used to melt the chocolate, beat together the egg
yolks with the
remaining 1/3 cup of sugar.
In a nonstick skillet, fry the egg
over medium - high heat in the
remaining oil until the edges are slightly golden and the
yolk is still runny.
Beat the
remaining bit of egg
yolk together with a splash of milk or cream to make an egg wash, then brush it
over the top of each tart.
Pour
yolk mixture into the pan with the
remaining hot liquid and whisk together
over medium - low heat.
Whisk the
remaining egg
yolk until it is smooth, and brush some of the
yolk all
over the sides of the dough — this is the glue — then sprinkle the entire surface of the log with decorating sugar.
Beat egg
yolks, Marsala, and
remaining 1/2 cup sugar in a metal bowl set
over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.
Pour the egg
yolk mixture into pan with
remaining milk mixture; cook
over medium - low heat until a thermometer registers 160 ° F (about 2 minutes), stirring constantly.