Egg Marmalade. Recipe

History of Egg Marmalade:

Egg marmalade is a unique and delicious dish that has a long history with origins dating back to the 18th century. It was originally a popular dessert enjoyed by the aristocracy during Victorian times. The dish was considered a luxurious delicacy and was often served at elegant dinner parties.

Fun facts about Egg Marmalade:

1. The term "marmalade" typically refers to a preserve made from citrus fruits. However, in the case of egg marmalade, it is a sweet dessert made from eggs.

2. The addition of sweet almonds to the syrup not only adds a delightful nutty flavor but also provides a subtle crunch to the marmalade.

3. The use of vanilla as a flavor enhancer is a common addition to egg marmalade. It adds a fragrant and aromatic note to the dish.

Now, let's dive into the recipe for Egg Marmalade:

- 1 pound of sugar
- 1/2 pint of water
- 1 ounce of sweet almonds, blanched and pounded
- 20 egg yolks
- Vanilla extract (optional)


1. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved completely, creating a thick syrup.

2. Add the blanched and pounded sweet almonds to the syrup. Stir well to incorporate the almonds evenly into the mixture. Allow the syrup to cool.

3. In a separate bowl, beat and pass the egg yolks through a sieve to ensure a smooth consistency.

4. Gently stir the beaten egg yolks into the cooled syrup. It's important to continuously stir the mixture in the same direction to prevent any lumps from forming.

5. Optional: If desired, add a small amount of vanilla extract to enhance the flavor of the marmalade. Stir well to fully incorporate the vanilla.

6. Place the saucepan over low heat and continue to stir the mixture constantly. This will prevent the marmalade from burning and ensure a smooth, thick texture. Be patient, as this process may take some time.

7. Continue cooking the marmalade until it thickens to a desired consistency. The mixture should coat the back of a spoon and leave a clear trail when a finger is run through it.

8. Once the marmalade has reached the desired thickness, remove it from the heat and let it cool completely. As it cools, it will continue to thicken.

9. Transfer the cooled marmalade to sterilized jars and store them in a cool, dry place.

Enjoy your homemade Egg Marmalade as a sweet and indulgent dessert!

Similar recipe dishes:

1. Lemon Curd: Lemon curd is a smooth and creamy dessert spread made from lemons, sugar, eggs, and butter. It has a tangy and refreshing flavor similar to Egg Marmalade.

2. Fruit Compote: Fruit compote is a dessert made by simmering a combination of fruits and sugar in a syrup until it becomes thick and syrupy. It is often served with yogurt or ice cream.

3. Creme Brulee: Creme Brulee is a classic French dessert made with a custard base of eggs, milk, and sugar, topped with a caramelized sugar crust. It shares a similar silky texture to Egg Marmalade.



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