CookEat Recipe
Sweet Egg Foam with Bread
A small bowl of sweet airy egg foam, made with pasteurised egg and served immediately with bread.
Method
Steps
Step 1
Gather the ingredients: 1 commercially pasteurised shell egg, explicitly labelled suitable for uncooked preparations; 2–3 teaspoons caster sugar, about 8–12 g; 30 g fresh bread, cut into thin slices.
Step 2
Use an egg specifically labelled pasteurised and suitable for uncooked preparations; an ordinary fresh shell egg is not a substitute. Follow the package storage and use-by instructions. Wash your hands and use clean dry bowls and utensils.
Step 3
Separate the egg. Beat the yolk with the sugar in a small serving bowl until thick and pale. In a separate grease-free bowl whisk the pasteurised white to firm peaks; it may take longer than an ordinary egg white.
Step 4
Fold the white gently into the sweet yolk so the mixture stays airy. Serve immediately with the thin bread slices for dipping. Make only the amount to be eaten immediately and discard any uneaten portion. This is a sweet dessert, not infant-feeding or medical advice.
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