Oeufs À La Neige
Oeufs à la neige, also known as 'Snow Eggs', is a classic French dessert consisting of meringue 'eggs' poached in milk, floating on a bed of crème anglaise.
Ingredients - Serves 4
- Vanilla extract - 1 teaspoon
- Milk - 2 cups
- Sugar - 1 cup
- Eggs - 4 large
Let's Get Started
- Separate the egg whites from the yolks. Keep the yolks for the crème anglaise.
- Beat the egg whites until stiff, then gradually add half the sugar and continue beating until glossy peaks form.
- In a large saucepan, bring the milk to a simmer. Using two spoons, shape the meringue into 'eggs' and poach them in the milk for about 2 minutes on each side. Remove with a slotted spoon and set aside.
- For the crème anglaise, whisk the egg yolks with the remaining sugar until pale. Gradually add the hot milk, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce coats the back of a spoon. Do not let it boil. Remove from heat and stir in the vanilla extract.
- Pour the crème anglaise into serving dishes, place the meringue 'eggs' on top, and chill before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 8g
- Sodium: 100mg
- Sugar: 25g
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