My friends and I set ourselves a challenge of cooking something technical once a month. This month I chose Iles Flottantes, which I hoped to be a challenge repaid with light, fluffy, French subtlety.
The recipe is as follows:
- Separate eggs, and then get some yolk in the white, which means they wont whisk, so start again.
- With your new, now successfully separated, eggs take the yolks and cook them just right with milk and sugar or else you get sweet scrambled eggs.
- Take the whites and whisk them just right with sugar or you get eggy eggs that don’t float.
- Then poach the whites and float these eggs in the custard.
- Heat sugar just right or it’ll be bitter or crunchy, or granular, or otherwise fail.
- Then put sugar on the poached eggs floating in eggs.
- ENJOY YOUR EGGS.
Now you may do the washing up. This includes multiple bowls, an eggy sieve (because despite your best efforts, eggs can't be trusted), two eggy whisks and a pan of molten sugar lava.
Level of effort: extreme and finicky. Level of enjoyment: low unless sweet egg whites on egg custard with crunchy bits is your thing.
Edit: Google says this was first documented in 1747, and I think that makes sense. This would make a fine change from week old horse with parsnips.
