Sunday, January 15, 2012

Oeufs a la Neige (Snow Eggs)


Oeufs a la Neige (Snow Eggs)
Poached Meringue:
8 egg whites (1 cup), room temperature egg whites
1 cup superfine sugar
Whip egg whites to a soft peak; this will coincide with a sudden white color.
Add sugar and continue to whip to stiff, glossy peaks.
Fill a large, wide pot with 2 inches of water (we used an electric skillet) and bring to a boil; turn off heat at this point.
Carefully spoon whites into hot water, creating an egg or oval shape.
Cover pot with a lid and allow to "steam" for approximately 5 to 10 minutes, or until firm to the touch.
Gently remove from water and place on a paper towel to drain.
Transfer onto a piece of parchment paper or greased wax paper.

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