Snow Eggs
Learn about this recipe from our Historic Taverns Chef, then try it at home.
Colonial Williamsburg Chef de Cuisine Ivey Boyd shares the tavern recipe for one of Thomas Jefferson's favorite sweet desserts, Snow Eggs. Made as a light poached meringue on top of a rich egg yolk custard, this sweet treat is sure to delight.
Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!
Watch How It's Made
18th Century
Take 10 eggs, separate the yolks from the whites and beat the whites as you do for the savoy cake, till you can turn the vessel bottom upward without their leaving it; when they are well beaten put in 2 spoonful’s of powdered sugar and a little orange flower water or rose water if you prefer it. Put a pint of milk in a saucepan with 6 oz sugar and orange flower or rose water; when your milk boils, take the whites, spoonful by spoonful and do them in the boiling milk; when sufficiently poached, take them out and lay them on a sieve.
take out a part of the milk, according to the thickness you wish to give the custard beat up the yolks and stir them in the remainder; as soon as it thickens take the mixture from the fire; strain it through a sieve; dish up your whites and pour the custard over them. A little wine stirred in is a great improvement.
— James, cook at Monticello.
21st Century
Ingredients
- 1 qt Milk – (extra used here for ease of cooking)
- ¾ Cup Sugar
- 1tsp Orange blossom water or the outer peel of ¼ an orange
- 10 Eggs Separated – reserve the yolks
- ¾ Cup Powdered Sugar
- 1 tsp Orange Flower Water
Instructions
- Heat the milk with the sugar and orange water or peel on medium heat
- While the milk mixture warms
- Whip the whites with the sugar and orange blossom water to medium peaks.
- Poach the meringue in the milk for 2–3 minutes – turn and cook an additional 2 minutes.
- Remove with a slotted spoon and reserve.
- Strain the milk used to poach the meringue and reserve
- Whip the yolks until triple in volume and whisk into the reserved milk
- Heat slowly on a double boiler until thicken
- Strain and season with 2 ounces or Riesling.
- Plate the snow eggs and pour over the sauce; serve with seasonal fruit.
Explore Recipes & Crafts
