Restaurant Recipes

Coquette Cafe Ouef a la Neige (Snow Eggs)

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Yield: 8 servings


Snow Eggs

  • 1 cup egg whites (from about 8 large eggs)
  • Pinch of kosher salt
  • Pinch of cream of tartar
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar (spoon in, do not pack)
  • Water and 1 cup granulated sugar for poaching

Caramel Sauce and Oranges

  • 1 cup whipping cream
  • 1 cup granulated sugar
  • Water
  • 3 tablespoons orange juice concentrate
  • 4 oranges, supremed (seeds, pith and membranes removed)


Snow Eggs

  1. Place egg whites in clean mixing bowl. Add salt and cream of tartar and whip to a froth. Mix sugars together and add one-third at a time to egg whites, whipping to incorporate with each addition. Whip until stiff peaks form.
  2. Fill 12 to 14 inch sauté pan halfway with water. Add 1 cup sugar to the water and bring to a boil. Reduce heat and keep just under a simmer.
  3. Using a 1/2 cup scoop, drop egg mixture into water. Let poach 1 minute, then carefully turn and poach other side 1 minute. More than one egg can be poached at one time. Although it is not a problem if eggs touch, they should not sit atop each other. Periodically rinse scoop with hot water so it does not get sticky.
  4. When done, remove eggs from water with slotted spoon and let drain on a clean kitchen towel. You should have 16 eggs. Cool and serve 2 eggs per person adorned with caramel sauce and oranges.

Caramel Sauce and Oranges

  1. Bring cream to boil, then remove from heat and set aside to cool.
  2. Place sugar in heavy-bottom pan. Add enough water to the sugar just to wet it. Cook over high heat until sugar caramelizes to a dark amber color. Remove from heat. Carefully add reserved cream to caramel very slowly by whisking it in with a long whisk. Watch out for steam from the caramel.
  3. Place mixture in bowl and add orange concentrate. Cool sauce to room temperature.
  4. Serve sauce and orange segments with snow eggs.


Sanford D'Amato, owner, Coquette Cafe, Milwaukee, Wisconsin

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