Œufs a la Neige
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- Milk
- six egg yolks
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Mould some ordinary meringue, by means of a spoon, to represent eggs;
- and drop the mouldings into a sautépan containing some boiling sugared and vanilla-flavoured milk.
- Turn the meringues over in the milk, that they may poach evenly, and, as soon as they are firm, drain them in a sieve.
- Strain the milk through muslin;
- add six egg yolks, and with it prepare an English custard.
- Set the egg-shaped meringues on a tazza and cover them with the prepared custard, kept very cold.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Spatula
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Sieve
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Colander