When seperating your egg yolks from your egg whites, make sure there is no yolk whatsoever left in the egg white. Make sure you are using a clean bowl and whisk to beat your egg whites in, since the tiniest amount of fat will cause your egg whites not to stiffen up.
To make sure you are getting firm egg whites you can also
add a few drops of fresh lemon juice to the egg whites while beating them.
After you've poached the egg whites, you're left with the hot milk and the egg yolks. Pour the milk over the yolks while beating. Then pour the whole mixture back in the pan and gently heat it, until it's thick like a custard. Take your eggyolks and milk off the heat before it starts to boil or you'll end up with scrambled eggs.
Another little trick is to add a teaspoon of cornstarch to your egg yolks. It will make the whole mixture stiffen up alot faster.
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