How To Make Cloud Eggs
There are a number of ways to make eggs. The newest oldest way to make them is to make cloud eggs. To make cloud eggs is to take a page from the old school soufflé omelette, but stop just short of folding the yolks into the whipped whites allowing the yolks to sit upon puffy clouds of egg white. Although it takes a bit more effort to make cloud eggs, it is worth it. They not only taste good, but they are pretty to look at, too. The puffy white clouds of egg white are delicious drenched in oozy, creamy yolk.
To Make Cloud Eggs One Must Separate Eggs
Separating egg whites from egg yolks is how the magic of cloud eggs happens. The egg whites are whipped then reunited with the whole yolks after being baked. The separating of the eggs is easy. You can use the old “pass the egg back an forth in the shell” trick or simply crack the eggs into your impeccably clean hands and let the white run through your fingers into the bowl. To make cloud eggs as pretty as can be the yolks need to be kept whole, so take care while separating. If they break, no worries. A broken yolk is one of those first world problems we can all not worry about.
To Make Cloud Eggs – A Word About Whipping
After separating the eggs, the whites are beaten. It is best if your eggs are at room temperature to get the most volume. Also, seasoning the whites with salt before whipping is a no-no. The salt will interfere with the whipping, Fat will do the same. After the whites are whipped and shaped into clouds, season with salt and pepper. If you want to add other things, herbs, cheese, bacon, etc, chop finely and fold them into the whipped whites gently.
Below is a video that details all you need to know about making cloud eggs. The full recipe follows.
- 4 eggs at room temperature
- Salt and Pepper
- Preheat the oven to 450F.
- Separate the eggs placing the white in a clean, large bowl together and the yolks separately in small bowls or ramekins making sure the yolks stay whole.
- Using a hand mixer, whip the egg whites to until they form stiff peaks.
- Line a baking pan with parchment paper. Using a large spoon, scoop ¼ of the whipped whites on to the baking tray and shape the egg whites into 4 "clouds". Using the spoon, form a well in the center of each cloud. Season each cloud with salt and pepper.
- Bake the clouds 4 minutes. Remove the clouds from the oven. Place 1 yolk into each well on top of the clouds.
- Bake again for another 4 minutes or longer if you don't want a runny yolk.
- Serve immediately.
- Chopped herbs, cheese, crumbled bacon, etc can be added. It is best to gently fold the added ingredients into the already whipped egg whites.
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