We first spotted this trick on Jill Silverman Hough's website, where she outlined her step-by-step method for making fruit sorbets. After pureeing the fruit, she adds simple syrup to taste. Then she floats a clean, raw egg in the mixture to check the balance. If the amount of shell poking out of the liquid is the size of a nickel, the mixture has just enough sugar to make a sorbet that isn't too soft or too icy.
If the amount of visible shell is smaller, the mixture needs a little more simple syrup, and if it's larger than a nickel, add more fruit puree. What an easy trick!
• Check it out: How to make sorbet without a recipe at Jill Silverman Hough
Have you ever tried the egg test when making a sorbet?
Related: Summer's End Nectarine Sorbet