Whisking egg yolks

Beating egg yolks, usually with sugar, until thick and pale, the first step in many custards, sabayons, mousses and sponge cakes.

Whisking egg yolks: A whisk lifting thick, pale egg yolks and sugar from a bowl so they fall back in a ribbon
  • Techniques and preparation methods

As yolks are whisked with sugar, the sugar dissolves and air is worked in, so the mixture lightens in color and thickens. Recipes often call for whisking to the ribbon stage, when the mixture falls from the whisk in a thick ribbon that sits on the surface for a moment before sinking.

Start whisking as soon as sugar is added to yolks. Left sitting, the sugar draws moisture from the yolks and forms hard little granules that won't blend smoothly into a custard.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Dessert Sauces, Modern Pastry and Plated Dessert Techniques (BCcampus open textbook)