Desserts > United States > Snow Eggs >
Oeufs a la Neige; Colonial American
2-1/2 C milk
6 green cardamom pods, ground with a mortar & pestle
1 vanilla bean, sliced & seeds removed
4 eggs, divided
Pinch of salt
1/2 C light brown sugar
Unsalted green pistachio nuts, shelled & coarsely chopped
In a large cooking pot, bring the milk to a boil with cardamom pods, vanilla bean and seeds. Reduce heat to low; cover and simmer for about thirty minutes. Discard the cardamom pods and vanilla bean. Reheat milk mixture to simmer. In two bowls, separate egg whites from the yolks. Using an electric mixer, beat the egg whites with a pinch of salt until stiff. Add two tablespoons brown sugar; beat for another minute. Drop large spoonfuls of egg whites into simmering milk. Poach on each side for about one minute; remove with a slotted spoon and place on a paper towel to drain. Repeat with remaining egg whites; set aside. Beat the egg yolks with remaining brown sugar until light in color. Pour in warmed milk slowly, stirring constantly. Transfer milk and egg yolk mixture back to cooking pot; heat over low heat. Stir constantly until mixture thickens, about ten minutes, but do not allow mixture to boil. Remove from heat and allow to cool. Divide mixture into serving lasses; cover with plastic wrap. Chill in the refrigerator for about one hour to ninety minutes. Top individual servings with egg whites and sprinkle with chopped pistachios. Serve.
Note: Recipe derived from "The Book of Household Management" by Isabella Mary Beeton (1861).
Food Fare Culinary Collection: American Food & Culture
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