542. Snow Eggs

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Put the milk and a little sugar in a stewpan on the fire, and flavor it with orange-flower water or any other essence.
  2. Beat up the whites of six eggs to a stiff froth. If the weather is very hot, place the basin they are in on ice or in cold water.
  3. Whilst beating the egg whites, add some powdered sugar lightly.
  4. When the milk is boiling, take the egg whites up with a tablespoon, and drop it, one tablespoonful at a time, in the stewpan to poach, keeping the shape of an egg.
  5. Turn the poached egg whites over when set.
  6. When done, remove the poached egg whites with a colander onto a sieve.
  7. Dress the poached egg whites in a crown on the dish you intend to serve them on.
  8. When all the egg whites are done, beat up the yolks of four of the eggs in a stewpan with a little sugar and a few drops of orange-flower water.
  9. Pour part of the boiling milk from the stewpan into the egg yolk mixture, sufficient to make a good stiff custard.
  10. Put the custard mixture on the fire until rather thick.
  11. Pour the custard over the poached egg whites.
  12. Serve either hot or cold; the latter is preferable.
Original Text
542. Snow Eggs.—Take half a pint of milk and a little sugar, and flavor it with orange-flower water, or any other essence, and put it in a stewpan on the fire, having previously beaten up the whites of six eggs to a stiff froth; if very hot weather, you must place the basin they are in on ice, or in cold water; whilst beating, add some powdered sugar lightly; when the milk is boiling, take the white up with a tablespoon, and drop it, one tablespoonful at a time, in the stewpan to poach, keeping the shape of an egg, which turn over when set; when done, remove with a colander on to a sieve, and dress them in a crown on the dish you intend to serve them on; when all done, beat up the yolks of four of the eggs in a stewpan, with a little sugar and a few drops of orange-flower water, pour part of the boiling milk out of the stewpan into it, sufficient to make a good stiff custard, put it on the fire until rather thick, and pour over the white, and serve either hot or cold: the last is preferable.
Notes
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