Ingredients
1/4 cup all-purpose flour
2 tablespoons white sugar
2 egg yolks
2 egg whites
1 teaspoon vanilla extract
Method
Sources
📖
Recipe1M+
dataset
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
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whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. place the saucepan over medium-high heat, and stir constantly. once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. whisk constantly as the sauce cooks to keep it from scorching. once thick, keep warm over low heat. beat egg whites until foamy in a large glass or metal mixing bowl. gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. finally, beat in the remaining 1 teaspoon vanilla extract. pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. do not mix vigorously, or the egg whites will deflate. serve warm.