Oeufs à la Neige (Snow Eggs)
Taste the soft Oeufs a la neige, fluffy protein snow (a small snowflake.) floating on a bed of velvety vanilla sauce.
Ingredients
Almond praline
- ⅓ cup sugar
- 2 tablespoons water
- ½ cup Almond slivers
Snow eggs
- 2⅔ cups whole milk
- 6 egg whites size L
- ⅛ teaspoon salt
- ¾ cup sugar
Vanilla sauce
- 6 egg yolks L
- ¾ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract or 2 replace two tablespoons of sugar replaced by 2 tablespoons of vanilla sugar
Ingredients you need per step are listed below the step in Italic
Instructions
Almond Praline
- Line a baking sheet with parchment paper.
- Put the sugar and water in a saucepan and heat over medium heat.⅓ cup sugar, 2 tablespoons water
- Stir until the sugar is dissolved.
- Add the almonds, and while stirring, let it slowly caramelize.½ cup Almond slivers
- When the syrup is golden brown, turn off the heat and pour the almonds on the parchment paper.
- Let it cool, then break it into small pieces.
Snow eggs
- Put the milk in a pan and heat until hot. When the milk boils, turn the heat to low and let it simmer.2⅔ cups whole milk
- Place the egg whites with a pinch of salt in a bowl and mix at medium speed.6 egg whites, ⅛ teaspoon salt
- When you see that a few peaks appear, gradually add the sugar (spoon by spoon).¾ cup sugar
- Mix until the egg whites are stiffened (and when you hold the bowl upside down, no egg white drips).
- With two spoons, make ovals of egg white and gently let the ovals slide into the milk.
- Cook for 1 minute and then turn the egg whites. Continue to poach for one minute, then gently remove the meringue with a slotted spoon from the pan. Store on a plate.
- Repeat until all the egg whites are poached. Note that you won't poach a lot of snow eggs at the same time in a pan; work in batches; otherwise, they'll stick.
- Don't discard the milk because you need it for the vanilla sauce.
Vanilla sauce
- Mix the egg yolks, sugar, salt, and vanilla in a bowl with a whisk until you are left with a pale yellow mixture.6 egg yolks, ¾ cup sugar, ⅛ teaspoon salt, 1 teaspoon vanilla extract
- Pour the hot milk slowly while stirring with the egg yolks.
- Pour the contents of the bowl back into the pan and cook over low heat while stirring with a wooden spoon. The vanilla sauce should never boil (in that case, you get lumps)
- The sauce is ready when your finger makes a stripe across the wooden spoon pull, and you still see it after 10 seconds.
Finish
- Divide the crème anglaise into six glasses or plates.
- Put the egg whites on top.
- Sprinkle some almond praline over the oeufs à la neige.
NOTES
1. Vanilla extract: If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store, and you can use it for a long time). If you don't have vanilla extract, replace it with vanilla sugar.
2. Tips: Egg whites
- To beat the egg whites stiff, there is one crucial condition: no fat should get to the egg whites. Otherwise, they won't get stiff anymore. That means that no egg yolk can get into the egg white (that's fat), not even a tiny drop.
- In addition, make sure that your mixing hooks and bowl are thoroughly washed with hot water and washing-up liquid before you use them and then dried thoroughly. This way, you ensure that everything is fat-free.
- When you turn the bowl upside down, the egg whites are stiff enough, and no egg whites run out.
- Instead of almond praline, you can also sprinkle grated coconut on top. And do you like decadent? Then sprinkle with chocolate shavings.
- Instead of vanilla sauce, you can also make a chocolate sauce, fruit compote, or salty caramel sauce, in which you let the eggs swim.
- Snow eggs: Make them in advance (up to a day) and place them on a flat plate or bowl. Cover with plastic wrap.
- Vanilla sauce: You can make the vanilla sauce up to two days in advance and store it covered with plastic wrap in the fridge. Heat slowly while stirring in a saucepan or the microwave.
- Almond praline: This can be made up to two days in advance and kept at room temperature in an airtight container.
Nutrition
Calories: 433kcal | Carbohydrates: 70g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 208mg | Sodium: 200mg | Fiber: 1g | Sugar: 68g | Vitamin A: 438IU | Iron: 1mg
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