Snow eggs
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Egg whites | |
| 2 | tablespoons | Powdered sugar |
| ½ | teaspoon | Orange extract |
| ½ | teaspoon | Vanilla extract |
| 2 | cups | Whole milk |
| 3 | tablespoons | Granulated sugar |
| 3 | Egg yolks | |
| Wine -- optional | ||
Directions
Beat the egg whites until you can turn the bowl upside down without the whites falling out. Gradually add the powdered sugar, ¼ teaspoon orange extract and ¼ 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.
Recipe By : Jo Anne Merrill