flipŒufs à la neige (Floating islands)
Œufs à la neige (Floating islands)
Why this dish? Sweet entremets crowned meals where one wanted to shine. This light sweetness, made of eggs and milk, was within modest means while pleasing the refined guests of the salons Olympe frequented.
Egg whites beaten to snow, poached in milk, and set like clouds on a vanilla custard. An airy, festive, and economical treat.
To end a meal beautifully, nothing beats these eggs in snow — light as a new idea! Beat the whites until they stand firm, poach them in hot milk where they swell like little clouds, and keep the yolks for a creamy custard. See how everything holds together and nothing is wasted: that, my friends, is the true philosophy of a well-kept household.
- •Fresh eggs — four (poached whites and custard)
- •Milk — a pint (poaching and custard)
- •Sugar — to taste (sweetness)
- •Vanilla pod (or orange blossom water) — one (flavor)
Œufs à la neige (Floating islands)
Egg whites beaten to snow, poached in milk, and set like clouds on a vanilla custard. An airy, festive, and economical treat.
Why this dish? Sweet entremets crowned meals where one wanted to shine. This light sweetness, made of eggs and milk, was within modest means while pleasing the refined guests of the salons Olympe frequented.
To end a meal beautifully, nothing beats these eggs in snow — light as a new idea! Beat the whites until they stand firm, poach them in hot milk where they swell like little clouds, and keep the yolks for a creamy custard. See how everything holds together and nothing is wasted: that, my friends, is the true philosophy of a well-kept household.
Ingredients (period version)
- Fresh eggs — four (poached whites and custard)
- Milk — a pint (poaching and custard)
- Sugar — to taste (sweetness)
- Vanilla pod (or orange blossom water) — one (flavor)
Ingredients
- Eggs — 4 (whites + yolks for custard)
- Whole milk — 500 ml (poaching and custard)
- Sugar — 100 g (sweetness)
- Vanilla — 1 pod (flavor)
Method
- Heat the milk with the split vanilla pod, without boiling.
- Beat the egg whites to stiff peaks with a spoonful of sugar.
- Poach the whites in large spoonfuls in the simmering milk, 1 minute per side, then drain gently.
- Beat the yolks with the remaining sugar, pour the hot milk over them while whisking.
- Return to low heat and stir until the custard coats the spoon (do not boil).
- Let cool, pour the custard into a shallow dish, and float the whites on top.
How it was made : This entremets, already described in the 18th century, illustrates the art of using the whole egg: whites beaten to snow, yolks in custard. Vanilla, arriving from the Americas, remained a luxury; modest households often perfumed with orange blossom water, which was cheaper.
The contemporary twist : A drizzle of warm blond caramel striped over the whites, and a few toasted slivered almonds for crunch.
Sources : Menon, La Cuisinière bourgeoise, 1746
Olympe de Gouges · Charactorium
