Snow Eggs Recipe - Cooking Index
Snow Eggs Recipe - Cooking Index
| 5 | Egg whites | |
| 2 tablespoons | 30ml | Powdered sugar |
| 1/2 teaspoon | 2.5ml | Orange extract |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 2 cups | 474ml | Whole milk |
| 3 tablespoons | 45ml | Granulated sugar |
| 3 | Egg yolks | |
| Wine - optional |
Beat the egg whites until you can turn the bowl upside down without the whites falling out. Gradually add the powdered sugar, 1/4 teaspoon orange extract and 1/4 teaspoon vanilla extract or other flavoring. (Thomas Jefferson used orange flower or rose water.)
Put milk into a 10-inch heavy skillet and add the granulated sugar and remaining orange and vanilla extracts. Slowly bring to a simmer.
Drop tablespoonfuls of egg white into hot milk and poach until set. Turn the mounds after about 1-2 minutes of cooking. You will need to make these in batches as it won't all fit in skillet at once.
The egg whites will puff a bit while cooking. It should take about 4-5 minutes for each batch to cook. Lay them on a wire rack to drain.
Beat the egg yolks until thick. Add a small amount of the hot milk to the yolks, then stir gradually into the milk. Continue to stir while cooking, until the custard thickens. Pour custard through a sieve.
Put the cooked whites in a serving dish and pour the custard over them. Serve immediately.
Source:
Jo Anne Merrill
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