Here is Cyril Lignac's recipe for eggs in snow (All in the kitchen, M6):
Preparation time: 30 minutes
Cooking time: 3 to 5 minutes
Ingredients for 4 persons
- 4 eggs
- 80g sugar
- 80g vanilla sugar
- 75cl of whole milk
- 25g toasted slivered almonds
Break the eggs, separating the whites from the yolks. Start whipping the egg whites with the mixer or by hand. Add the sugar in rain and let it meringue. Stop the rise when the egg whites are creamy.
Meanwhile, pour the milk into a saucepan and start heating.
Spoon the eggs into snow without trying to form them regularly, then place them on the milk over very low heat. Let them cook for 2 minutes, turning them halfway through cooking. At the end of cooking, place them on a plate and set aside in the fridge.
In a salad bowl, whisk the egg yolks with the vanilla sugar until the mixture turns white. Add the hot milk from the boiling egg whites, mix for a few seconds and pour back into the saucepan. Cook over low heat for 4 minutes, stirring with a spatula over medium heat, until the cream thickens. You can check the doneness by running your finger along the spatula, the cream that remains on the sides should remain set. Reserve your cream aside, when it begins to cool, place it in the fridge.
Pour the cream into the plates. Place the egg whites on top, then sprinkle with toasted flaked almonds.
Also to discover: Cyril Lignac shares his crêpes suzette recipe and makes us melt