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.
Snow Eggs Ingredients:
Meringues
8 Egg Whites, room temperature
1 Cup Sugar
1/4 tsp. Lemon Juice or 1/8 tsp. Cream of Tartar
Poaching Liquid & Custard
1 Qt. Milk
1/2 Cup Sugar
1 tsp. Vanilla Extract
1 tsp. Orange zest
8 Egg Yolks, room temperature
The Colonial Williamsburg Foundation is a not-for-profit 501(c)3 educational institution and the largest U.S. history museum in the world.
34 Comments
So where on the menu and time of day would this be served?
That looks great.
Well, he had connections..
Something graceful and eloquent about this
Very interesting!
Beautiful
Amazing! Thank the algorithm 😄 Some of the best content I've seen for a while!!
bro you gotta try it and give us a review at the end, very cool
I remember my mother making this for me as a child & loved it
Woah! Thank you for the video, the lesson and actually giving the recipe!
Wow this is just lovely and looks divine
Present ARMSSS!! Prepare to fire…
Aim for their souls..
👏👏👏🎉❤
I never heard of snow eggs before
Your a beacon in today's time where we see so much of black history being erased by others. Keep it up.
Great video! Now I have to look up just what a "stew stove" is.
This guy is lowkey fire.
You make using that whisk look v easy!
Thank you for this delightful recipe
Whoa, you have amazed me. This is so delicate! I'm in love.
I thought this dish was called Îles Flottante (Floating Island).
Awesome!
Fascinating! And thank you for the great music.
Love watching you cook using the traditional methods while hearing about history. Thank you.
You made that dish so elegantly i nearly missed that period-accurate whisk
🎉 Wicked respect for the craft ❤ and 'historia'
Wow, those look delicious and that straw whisk seems really good
How is this different from Île Flouttante?
Is this similar to the dessert called “ile flottante”?
Thank you CW!!!!❤❤❤ Especially Thank You Ivey Boyd for your demonstration!❤
My rolling pin is from colonial Williamsburg😊now I want that whisk. Must be great for basting. Dessert looks so delicious.
Love the whisk
Ivey is amazing. I met him last year while with CW teacher institute. He took time from the kitchen to come talk to me about the recipe, the history, and the tips. I was so lucky to get tp see him again this year and eat this amazing dish. I am so thankful for the video.
This is incredible. History, recipe and technique all in a few minutes while others put in half an hour of filler into everything on Youtube.
Tried making this earlier. First time whipping egg whites by hand, so I probably was doing something wrong, but it took me over an hour to get them even close to what is shown, and even then they still weren't firm enough to set, making the meringues fall apart and the custard lumpy. It tasted alright, but im definitely gonna be using an electric mixer in the future if I ever make this again