{"id":9052,"date":"2015-08-06T11:36:26","date_gmt":"2015-08-06T11:36:26","guid":{"rendered":"https:\/\/www.echlorial.fr\/blog\/green-snow-eggs\/"},"modified":"2015-08-06T11:36:26","modified_gmt":"2015-08-06T11:36:26","slug":"green-snow-eggs","status":"publish","type":"post","link":"https:\/\/www.echlorial.com\/blog\/green-snow-eggs\/","title":{"rendered":"Green snow eggs"},"content":{"rendered":"\n

Ingredients<\/h3>\n\n\n\n

– For the custard<\/strong><\/span><\/p>\n\n\n\n

– Milk: 1 liter<\/span>
– Eggs: 8 yolks<\/span>
– Sugar: 100 g (adjust to taste)<\/span>
– Organic chlorella powder<\/a>: 2 large teaspoons<\/span>
– A small glass of Chartreuse digestif<\/span><\/p>\n\n\n\n

– For the eggs<\/strong><\/span><\/p>\n\n\n\n

– Eggs: 8 whites<\/span>
– Sugar: 1 tablespoon powdered sugar<\/span>
– Salt: a pinch<\/span>
– Cooking with milk or water: 1 liter<\/span><\/p>\n\n\n\n

Instructions<\/h3>\n\n\n\n

– Prepare the custard<\/span><\/p>\n\n\n\n

– Bring milk to the boil<\/span>
– Whisk the egg yolks with the sugar until the mixture froths and whitens.<\/span>
– Pour boiling milk back into saucepan<\/span>
– Cook over low heat, stirring constantly with a flat-tipped wooden spatula, until the cream holds to the spatula (2 or 3 minutes).<\/span>
– Add 2 large tablespoons cr\u00e8me fra\u00eeche (optional)<\/span>
– Remove from heat and allow to cool<\/span>
– Once cooled, add the chlorella powder<\/a> previously mixed in a small bowl with a little cream.<\/span>
– Add a small glass of Chartreuse digestif<\/span><\/p>\n\n\n\n

– Prepare the egg whites<\/span><\/p>\n\n\n\n

– Beat the egg whites with a pinch of salt in a mixer until stiff, then add the powdered sugar.<\/span><\/p>\n\n\n\n

Cooking<\/h3>\n\n\n\n

– Cooking eggs in milk or water<\/span><\/p>\n\n\n\n

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

– Cooking eggs in the microwave<\/span><\/p>\n\n\n\n

– Place 5 firm egg balls on a flat plate and cook for 30 seconds in the microwave (600w).<\/span>
– Remove and place carefully in a colander.<\/span><\/p>\n\n\n\n

To finish<\/strong><\/span><\/p>\n\n\n\n

– Place the stiffly beaten eggs on top of the cream.<\/span>
– Use a white dish to bring out the pretty green color of the cream.<\/span>
– Serve chilled with almond and chlorella cakes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients – 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[75],"tags":[],"acf":[],"yoast_head":"\nGreen snow eggs<\/title>\n<meta name=\"description\" content=\"Delicious egg custard recipe with chlorella & Chartreuse! 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