Œufs à la Neige (Snow Eggs in Crème Anglaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ordinary meringue
- milk
- sugar
- vanilla
- 10 egg yolks
Instructions
- Mould ordinary meringue with a spoon into the shape of eggs and drop them into a sauteuse of boiling milk, sweetened and flavoured with vanilla.
- Turn the meringues in the milk so that they poach evenly, and drain them on a sieve as soon as they are quite firm.
- Strain the milk through muslin, add 10 egg yolks per litre, and prepare a Crème Anglaise with it.
- Dress the eggs in a compotier and cover them with the well-chilled Crème Anglaise.