Lapte de pasâre (“Snow eggs”)

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© Isabel Forester – Lapte de pasâre

“Lapte de pasâre”  is romanian and means “bird milk”, just so you know. Crazy delicous. I’m anyway a huge “sugar egg” lover (yolk and sugar), so this is my thing.


  • 1 L milk
  • 4 eggs (fresh ones!)
  • 1 tbsp flour
  • 5 tbsp sugar
  • 1/4 tsp vanilla extract

Step 1:

Seperate the yolks from the egg white and save them for later. Beat the egg white until firm. Save a cup of the milk for later and let the rest boil, then take tablespoons of egg white and let them cook in the milk until they’re firm little “dumplings”.Remove the cooked ones from the milk and put them in a bowl.

Step 2:

The milk will be the base for our sauce. Stir flour in the saved cup of milk until you don’t have any knots, then pour it into the hot milk and let it boil up again. Let it cool down.

Step 3: 

Beat the yolks and sugar strongly with a wooden spoon (don’t use a mixer, do it by hand) strongly until you get a smooth cream and all the sugar dissolved.

Step 4: 

Mix milk and yolk cream together and pour it over the egg white dumplings.


Source:  My mom <3

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