Recipe: Eggs in Snow

1- Boil 2.5 liters 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.

5- As you go along, place them on a clean towel. Divide your vanilla cream into 2 nice bowls and place your egg white quenelles on top. and if you have a little courage drizzle a few drops of caramel over them *you have the recipe for vanilla custard cream on the site, as you will see I made an effort to put as many yolks as whites so as not to waste anything. look carefully at the origin of your eggs because on a recipe like this one it is perfectly recognizable.