Comments on: Yema / Egg Yolk and Sugar Wonder

By: BHAL

BHAL — Tue, 03 Mar 2009 23:20:36 +0000

HELLO THERE :
FROZEN OR FRESH eggwhites make a nice good omelette, with cilantro,onions,green chiles fresh ginger and garlic salt and pepper to taste.TRY IT YOU MIGHT LIKE IT TOOlow or zero cholestrol.

By: leojvanjz

leojvanjz — Mon, 24 Nov 2008 08:11:13 +0000

wow! yumyum! i will try these recipe @ home…

By: Marketman

Marketman — Tue, 20 May 2008 08:27:40 +0000

sassafras, Gene Gonzales published a book Cocina Sulipena and he has several interesting recipes in that book…

By: sassafras

sassafras — Tue, 20 May 2008 08:19:27 +0000

for egg whites, you can make puto. the first yema pic above looks delicious. where can i find the gene gonzales recipe?

By: ShoppaHolique

ShoppaHolique — Sun, 11 Dec 2005 17:42:38 +0000

The yema at Hizon’s is also lovely… i wonder if it’s made with just egg yolks and sugar… it’s hard to trust seller these days.

By: Marketman

Marketman — Sun, 11 Dec 2005 02:04:45 +0000

Francis, you can double boiler a kawali over a pot with some water. Just make sure the base of the kawali doesn’t touch the boiling water. Also, don’t get water into the egg mixture. Glad you figured out a way and liked the results…

By: francis

francis — Sun, 11 Dec 2005 01:22:04 +0000

Now these are the yemas I like. I actually dislike the condensada and caramelized versions. I macgyvered a double boiler by fitting a pyrex bowl over a sauce pan but it took too long. Impatient as I am, I transferred it into a big kawali and just asked the cook to keep stirring over medium to low flame so it wouldn’t burn. Turned out marvelous. Thanks MM!

By: francis

francis — Sat, 10 Dec 2005 10:05:25 +0000

I don’t have a double boiler but I do have a steamer. Can I macgyver this into a crude double boiler?

By: kulasa

kulasa — Fri, 09 Dec 2005 14:28:46 +0000

My mom used to make this kind of yema. She’d also whip Tocino del Cielo and Leche Flan and uses only the yolks. I grew up on these and really love them. You just have to eat a little at a time to appreciate the rich flavor.

For the whites, they were used on Canonigo, Merigue, some fruit souffles, Angel food cake, or Pavalova. When she doesn’t feel like beating, she’d wipe some of these on plant leaves to make them “shiny”, uses them on her face, or just stores them in the freezer.

I didn’t know hoot about cholesterol when I was a kid, I think it’s payback time.

By: Lani

Lani — Fri, 09 Dec 2005 10:53:47 +0000

Nice warning, MM, sorry I still read your post without signing the release (lol). I also love yema with condensed milk.