Egg whites in Crème Anglaise

Question

I have seen different recipes for Crème anglaise. Some use only yolks, others uses whole eggs with white.

I usually like this "eggy" taste which may comes from the egg whites, but I would like to know which should be the proper way to make crème anglaise.

score 2 · Answer 1 · answered Dec 26 '19 at 17:34

2

The proper way (French Larousse Culinaire reference) is to use only egg yolks.

But like everything else in cuisine recipes, whatever you like is good enough.

answered Dec 26 '19 at 17:34

Max

Not in french Cuisine, there are traditions we must understand. – nowox Dec 26 '19 at 17:55

1 Answers1