CHEF JOHN'S CLOUD EGGS
You've probably seen these things blowing up on social media recently, and by recently, I mean like 2 years ago. These are very easy to do, very fun to make, super cool to look at, and very enjoyable to eat. This could also be a pretty cool menu item for a Mother's Day brunch. Serve on generously buttered toast with a pinch of cayenne and a sprinkle of coarse sea salt.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.
- Crack 1 egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg.
- Pour vinegar into the egg whites, add salt, and whip with a whisk until we have relatively firm, but not dry, peaks.
- Spoon onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in the top centers using a spoon for yolks.
- Bake in center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 0.4 g, Cholesterol 191.1 mg, Fat 6.9 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 147.8 mg, Sugar 0.4 g
CLOUD EGGS
This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs a la Neige. It's a show-stopping brunch dish that is actually ridiculously easy to make.
Provided by Olenka
Categories Breakfast Eggs
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites, salt, and pepper in a bowl with an electric mixer until stiff peaks form. Fold Parmesan cheese in gently.
- Make 2 mounds of egg whites on the prepared baking sheet. Create a small indent in the centre of the egg whites with the back of a spoon.
- Bake egg whites in the preheated oven until lightly browned, 2 to 3 minutes. Remove egg whites from the oven and carefully place 1 yolk in the centre of each indent. Place back in the oven until yolks look set, about 3 minutes.
- Carefully remove cloud eggs from the parchment paper with a spatula or fish slice; slide onto plates. Sprinkle chives on top.
Nutrition Facts : Calories 84.6 calories, Carbohydrate 0.6 g, Cholesterol 168.1 mg, Fat 5.8 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 215.6 mg, Sugar 0.4 g
CLOUD EGGS
Try these light-as-air eggs for breakfast, with scrambled 'cloud' egg whites, spring onions and chives surrounding a baked egg yolk. Serve on toast
Provided by Good Food team
Categories Breakfast, Brunch
Time 23m
Number Of Ingredients 4
Steps:
- Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
- Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.
Nutrition Facts : Calories 80 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
CLOUD EGGS
Try these light-as-air eggs for breakfast, with scrambled 'cloud' egg whites, spring onions and chives surrounding a baked egg yolk. Serve on toast
Provided by Good Food team
Categories Breakfast, Brunch
Time 23m
Number Of Ingredients 4
Steps:
- Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
- Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.
Nutrition Facts : Calories 80 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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