Why would you beat egg yolks in a bowl above a pot full of hot water? I've seen this technique used in recipes on YouTube. Sometimes they add sugar. Does the heat help increase the volume or is it something else?
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Egg yolks are often cooked in a bowl above simmering water (also known as a double boiler), so that the egg yolks can cook/thicken without solidifying and scrambling. This is a common technique used when making custard, for example.
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4This technique is called 'au bain Marie' – ElectronicToothpick Aug 03 '19 at 08:37
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1the resulting preparation is called _sabayon_ in French or _zabaione_ in Italian – Agos Aug 08 '19 at 08:02