Recipe: Eggs in Snow

1 Boil 2.5 liters (2.6 qt) of water in a fairly large sauté pan then reduce to a temperature of 85 to 90°.

2 While your water heats whip your egg whites with a pinch of salt and a little lemon juice, then add the sugar and continue to beat for a few seconds.

3 Prepare a large sheet of parchment paper or baking paper and using a piping bag or a large spoon pipe about twenty small mounds of egg whites onto it.

4 Then plunge them into the water 5 by 5 (make sure they don't touch each other as they will swell) for 6 minutes on one side then carefully turn them over and cook for 3 minutes on the other side.