Snowy Omelets with Orange Cream Sauce

Snowy Eggs: beat the egg whites with sugar (1) and pour into an English muffin tin (2)

Place in a water bath at 100°C for 30 minutes

Let it cool and refrigerate for another 30 minutes

Cream Sauce: combine half of the sugar with the egg yolks (3) and whisk until smooth

Heat the milk with the remaining sugar, orange raspings, and whisk without boiling

Strain off the excess egg whites, pour in a little milk, and mix well

Place back on low heat, stirring delicately, until it thickens slightly

Let it cool and refrigerate

Assembly: unmold the snowy eggs, serve with chilled cream sauce, and garnish with orange raspings (5)