CLOUD EGGS
Have you tried breakfast cloud eggs? Imagine fluffy whites, runny yolks and texture light as clouds. That's what eggs on a cloud are all about!
Provided by Julia
Categories Breakfast
Time 12m
Number Of Ingredients 6
Steps:
- Separate the egg whites from egg yolks, leaving the egg yolks in their shells or in small bowls (one bowl per yolk is the best option). Make sure you don't break the yolks.
- Add seasoning, chili flakes and chopped chives (if using) to egg whites. Whip the whites until they are stiff. Spoon onto a baking tray lined with baking parchment (see note 1) paper forming 4 "clouds". With the back of your spoon create a dent in the center of each cloud and carefully place the egg yolk in.
- Bake at 355° F/180° C for 8 minutes or until the edges have turned golden brown.
- Serve with toast, beans, bacon, or any way you like!
Nutrition Facts : Calories 321 kcal, Carbohydrate 33 g, Protein 16 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 327 mg, Sodium 480 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BREAKFAST ESSENTIALS: CLOUD EGGS
These are fun to make, and look and taste wonderful on your breakfast table. Your guests will think you worked so hard. I amped them up, by making them in individual serving dishes. Plus, I separated the protein from the egg whites, because it tended to deflate them. In addition, I added another cheese to the bottom of the dish;...
Provided by Andy Anderson !
Categories Eggs
Time 20m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. You will need an ovenproof baking dish about 4-inches (10cm) in diameter, with a 1-inch (2.5cm) side.
- 3. Gather your Ingredients (mise en place).
- 4. Cook your breakfast sausage patty, bacon or ham, and reserve.
- 5. Place a rack in the middle position, and preheat the oven to 450f (230c).
- 6. Add a slice of provolone, or Swiss cheese to the bottom of a greased ramekin, or other small ovenproof bowl.
- 7. Add the sausage, bacon, or ham.
- 8. Crack the eggs, and separate the yolks from the whites.
- 9. Add the cream of tartar to the egg whites, and then manually whip them, or use a blender, until, stiff peaks begin to form.
- 10. Season with some salt and pepper, and gently fold in the parmesan cheese.
- 11. Evenly spread them into the ramekin.
- 12. Place in the preheated oven, and bake until they start to lightly brown, about 3 minutes.
- 13. Remove from the oven, make a small indentation in the middle, add the yolk, and sprinkle on a bit of salt and pepper.
- 14. Return to the oven, and bake until the yolk just begins to set, about 3 additional minutes.
- 15. Chef's Note: I like my yolk a bit runny, so I take it out after about 2 minutes.
- 16. PLATE/PRESENT
- 17. Serve while still hot with some toast or yummy biscuits, and do not forget to remind your guests that the ramekin is hot. Enjoy
- 18. Keep the faith, and keep cooking.
CLOUD EGGS
Move over poached and so long over-easy -- there's an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
- Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
- Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
- Serve on top of buttered brioche toast.
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