>You may be right - it does brown quickly - so I tent it with a piece
>of foil for about 10 minutes to prevent burning.
>
>Heres the recipe for your info
>http://www.epicurious.com/recipes/re...s/views/102690
>
>Any thoughts on a better version!?
>
>Thanks,
>
>Soda

Well, after reading the recipe and doing a search on google and finding other
similar recipes for "Floating Island" I've come to the conclusion that the
recipe you have is correct. Apparently it's suppose to be like a soufflé so
it's likely that it's going to fall as it cools. Is this something you've
eaten before and wanted to try making it yourself or did you see the recipe and
thought it sounded good?
About the eggy taste, I think the meringue by itself is always going to taste
eggy especially when it's hot. I make homemade angelfood cakes which are
basically a meringue with flour and they always smell eggy until they've cooled
off. Since the dessert you're refering to is suppose to be served warm I would
imagine that the custard sauce that's poured over the meringue helps mask the
eggy taste.
Here's one recipe for a floating island that uses poached meringues rather than
baked. I have no idea what it tastes like. I'm not a big fan of meringues.
The only meringues I really like are the ones on lemon meringue pie.

http://www.recipesource.com/desserts...g-island1.html