• Recipes

Green snow eggs


– For the custard

– Milk: 1 liter
– Eggs: 8 yolks
– Sugar: 100 g (adjust to taste)
Organic chlorella powder: 2 large teaspoons
– A small glass of Chartreuse digestif

– For the eggs

– Eggs: 8 whites
– Sugar: 1 tablespoon powdered sugar
– Salt: a pinch
– Cooking with milk or water: 1 liter


– Prepare the custard

– Bring milk to the boil
– Whisk the egg yolks with the sugar until the mixture froths and whitens.
– Pour boiling milk back into saucepan
– Cook over low heat, stirring constantly with a flat-tipped wooden spatula, until the cream holds to the spatula (2 or 3 minutes).
– Add 2 large tablespoons crème fraîche (optional)
– Remove from heat and allow to cool
– Once cooled, add the chlorella powder previously mixed in a small bowl with a little cream.
– Add a small glass of Chartreuse digestif

– Prepare the egg whites

– Beat the egg whites with a pinch of salt in a mixer until stiff, then add the powdered sugar.


– Cooking eggs in milk or water

– Heat the milk in a large saucepan.
– When the milk is simmering, beat the egg balls into stiff peaks. They should not touch.
– Cook for one minute on each side, then carefully remove in a colander.

– Cooking eggs in the microwave

– Place 5 firm egg balls on a flat plate and cook for 30 seconds in the microwave (600w).
– Remove and place carefully in a colander.

To finish

– Place the stiffly beaten eggs on top of the cream.
– Use a white dish to bring out the pretty green color of the cream.
– Serve chilled with almond and chlorella cakes.


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