Hi guys, I recently made a sponge egg that tasted very eggy. It calls for warm whole eggs & sugar over warm water. I later tested another recipe that didn't require the warming plus the use of milk and there is no eggy taste. But the sugar wasn't completely melted and it shows. I later made the full batch of the second recipe and warmed it over hot water to dissolve the sugar. And it tasted slightly eggy, less so that the first recipe but there is a trace of it. So I deduced that warming it causes the eggy taste.
The question here is is there a point where I should immediately take it off the hot water to prevent the eggy taste?
The recipe is a Japanese sponge cake with only cake flour, eggs, sugar and melted butter.