• 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.

Note from the eChlorial team
We would like to stress that the people interviewed or who testify on our blog do so in all sincerity without any conflict of interest.


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