Bird's milk

Name: Bird's milk
Ingredients: 5 eggs; 1 liter of milk; 4 packets of vanilla sugar; a pinch of salt; 10 tablespoons of sugar; 2 tablespoons of starch; whipped cream; strawberries for decoration

Dessert - Bird's milk by Nadia N. - Recipia

Bird's Milk When the milk is close to boiling point, the whipped egg whites transform into soft, light clumps, which are then served with vanilla sauce. The dish is made from simple ingredients, and the most important part is not to boil the egg white clumps too long, so they don’t lose their texture. After cooling, the bird's milk can be placed in glasses or a larger bowl and garnished with whipped cream and strawberries. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Approximately 5 minutes on each side for the egg white clumps; the time for thickening the sauce is not specified Servings: The number of servings is not specified; it depends on the size of the clumps and how the dessert is served Difficulty: Easy to medium Recipe Type: Milk dessert with egg whites, vanilla sauce, and garnished with whipped cream and strawberries Ingredients 5 eggs 1 liter of milk 4 packets of vanilla sugar A pinch of salt 10 tablespoons of sugar 2 tablespoons of cornstarch Whipped cream for garnish Strawberries for garnish Out of the 10 tablespoons of sugar, 5 are used for the egg whites. The rest is used along with the egg yolks, vanilla sugar, and cornstarch for the milk sauce. The amount of whipped cream and the number of strawberries are not specified, as they are added to taste and based on how the dessert is served. Preparation Method 1. Put the milk in a pot and heat it until it reaches boiling point. 2. Separate the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and beat them until you achieve a consistent foam. 3. Gradually add 5 tablespoons of sugar to the beaten egg whites. Continue mixing until the mixture stiffens and holds its shape. 4. Once the milk is boiling, turn off the heat. Using a spoon, take portions of the egg white foam and place them in the hot milk. They don’t need to be perfectly even, but it helps to make them similar in size so they cook at the same time. 5. Let the egg white clumps cook for about 5 minutes on one side. Carefully turn them over and let them cook for another 5 minutes on the other side. 6. Remove the clumps to a strainer and let them sit there while you prepare the sauce. The strainer allows excess milk to drain without needing to press the egg whites. 7. In a separate bowl, mix the egg yolks with the remaining sugar, the 4 packets of vanilla sugar, and the cornstarch. Stir until the mixture is homogeneous and the cornstarch is well incorporated. 8. Pour the egg yolk mixture into the remaining milk. Place the pot back on the heat and stir until the sauce thickens. 9. Remove the sauce from the heat and let it cool. It’s important not to add the clumps to the sauce while it’s still very hot, as they may lose their shape. 10. To serve, first place a few egg white clumps in a bowl or individual glasses. Pour the cooled sauce over them, then add whipped cream and strawberries for garnish. 11. The dessert can be served once it has cooled. If you put it in glasses, it’s easier to distribute portions and see the layers of egg whites, sauce, whipped cream, and fruit. Why I Make the Recipe Often I love this recipe because it uses common ingredients and doesn’t require a long list of products. Milk, eggs, sugar, and cornstarch form the base of the dessert, while the whipped cream and strawberries complete it at the end. It can be prepared in one large bowl or directly in glasses, depending on how you want to serve it. I especially make it when I want a dessert with a light texture, yet creamy due to the egg yolk sauce. It’s just important to pay attention to the two main steps: the egg whites need to be beaten well, and the sauce must be stirred until it thickens. Tips Egg whites should be beaten in a clean bowl without any traces of yolk. Even a small amount of yolk can prevent the foam from stiffening properly. Salt should be added in a small amount, as mentioned in the recipe. Not much is needed, as its role is just to enhance the egg white mixture. After adding the sugar, continue mixing until the egg whites become firm. If the foam is too soft, the clumps will detach more easily from the spoon and hold their shape less in the milk. The milk should be turned off before adding the clumps. In this recipe, they are cooked in the hot milk with the heat off, for about 5 minutes on each side. Turn the clumps carefully, as they are soft and can break. Once removed to the strainer, do not press them. Cornstarch helps the sauce thicken. Mix the egg yolks, sugar, vanilla sugar, and cornstarch well before adding them to the milk to prevent any dry cornstarch from remaining in the mixture. While the sauce thickens, stir continuously. This way, the mixture remains homogeneous and thickens gradually. Before assembling, let the sauce cool. The whipped cream is added last, over the cooled sauce, to maintain its shape better. Substitutions The recipe uses milk, eggs, sugar, cornstarch, whipped cream, and strawberries, but the source does not specify substitutes for these ingredients. To maintain the taste and texture of the dessert, it’s safest to stick to the indicated ingredients. If you don’t have strawberries, they can be omitted, as they are used for decoration. Similarly, the amount of whipped cream can be adjusted or omitted without changing the base of the dessert, which consists of the egg white clumps and the milk sauce. Variations The simplest variation is the way of serving. You can place the dessert in a larger dish, with the clumps distributed over the sauce, or in individual glasses, layering the ingredients. The amount of garnish can be changed based on preferences. You can use more whipped cream or more strawberries, as long as you keep the base of the recipe unchanged. If you prepare the dessert without decoration, the bird's milk remains made up of egg white clumps and the vanilla egg yolk sauce. The whipped cream and strawberries are added at the end and do not factor into the actual preparation of the sauce or the egg whites. Serving Ideas Serve the bird's milk in individual glasses, with the clumps placed at the bottom or on top of the sauce. Top with whipped cream and sliced strawberries if you want it to be easier to serve. For a simple presentation, use a larger bowl and distribute the clumps over the cooled sauce. Whipped cream and strawberries are added before serving. The dessert can be refrigerated before serving. In this form, the sauce is more pleasant, and the clumps remain surrounded by the milk and yolk cream. Frequently Asked Questions How long do the egg white clumps cook? In the original recipe, the clumps are left for about 5 minutes on one side and another 5 minutes after being turned. The milk should be hot, and the heat is turned off before placing them in the pot. What should I do if the clumps fall apart? Most likely, the egg whites were not beaten stiff enough, or the clumps were turned too abruptly. Shape them with the spoon and handle them gently both in the milk and when removing them to the strainer. When do I add the whipped cream? The whipped cream is added last, after the clumps and sauce have been placed in the bowl or glasses. The sauce should be allowed to cool before decorating. Can I serve the dessert without strawberries? Yes. The strawberries are used for decoration, so they can be omitted. They are not necessary for the preparation of the egg whites or the sauce. How do I know when the sauce is ready? The sauce is ready when it starts to thicken while you stir it on the heat. The recipe does not specify an exact time, so turn off the heat once it has thickened and then let it cool. Nutritional Values The values below are estimates and cannot be calculated precisely, as the amount of whipped cream, the number of strawberries, and the number of servings are not specified. The estimate refers to the base of the recipe, divided approximately into 6 portions, without an exact amount of whipped cream and strawberries. For one serving, the dessert may have approximately 250–300 kcal, depending on the quantity of sauce and garnish. Protein: approximately 9–11 g Carbohydrates: approximately 35–42 g Fat: approximately 7–11 g Sugars: approximately 30–36 g Calories increase if a larger amount of whipped cream is added. Strawberries contribute fewer calories, but the amount used and portion size influence the final value. Storage and Reheating Store the bird's milk in the refrigerator, in a covered bowl or in covered glasses. It’s preferable to consume it cold, after the sauce has cooled well. It’s not a dessert that requires reheating. Reheating can alter the texture of the egg whites, sauce, and whipped cream. If you prepare it in advance, add the whipped cream and strawberries as close to serving time as possible, so the decoration remains as appealing as possible.

Bird's milk

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