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Warum solche ekelhaften Klumpen im Pudding?

ByLysatria

Ich hab gerade diesen Pudding gegessen und ich weiß nicht was es war aber es sah aus wie solche unfertigen Teig Stücke…so ungefähr bisschen glitschig und man konnte es zerdrücken.. kann es schwer erklären es war einfach nur ekelhaft. Hat jemand eine Ahnung was es sein könnte ob gefährlich ist und ob man davon krank…

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studiogirl
studiogirl
1 year ago

Egg yolk is not foamy, but creamy.

Either the instructions are wrong or you misunderstood them.

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data2309
data2309
1 year ago
Reply to  studiogirl

with addition of sugar, this also becomes foamy not like protein, but already.

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studiogirl
studiogirl
1 year ago
Reply to  data2309

I’m not getting foamy, but very crmig.

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data2309
data2309
1 year ago

hmm. I do not do anything other than I have described :/

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studiogirl
studiogirl
1 year ago

So do I, I don’t buy other Eir.

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data2309
data2309
1 year ago

so with me it works because I take organic or fresh eggs from the building.

I’ve never tried this before, I admit

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data2309
data2309
1 year ago

the egg yolk with the hand mixer with the snow brooms at the highest level, and then slowly sprinkle and continue to strike. after approx. 8-10 min it gets a foamy consistency.

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Kevin240501
Kevin240501
1 year ago

Protein becomes foamy, egg yolk would be new to me that would be

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data2309
data2309
1 year ago
Reply to  Kevin240501

go too. not as white.

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