Cloud Eggs Food

CLOUD EGGS ON TOAST

Steps:

• Preheat the oven to 450°F. Line a baking sheet with parchment paper or a Silpat.
• Separate the eggs, adding the egg whites to one bowl and keeping the yolks inside the shells for easy transferring.
• Add a pinch of salt and pepper to the egg whites then using a whisk (or a handheld beater or a stand mixer fitted with the whisk attachment), beat the egg whites until stiff peaks form. (See Kelly's Notes.)
• Spoon the egg whites into two mounds on the baking sheet then make a deep well inside each mound. Bake the egg whites for 2 minutes.
• Remove the baking sheet from the oven and place an egg yolk inside each well. Return the baking sheet to the oven and bake the eggs an additional 3 to 4 minutes or until the yolks have reached your desired doneness.
• Remove the eggs from the oven, top them with the fresh chives and serve them immediately atop your choice of buttered toast.

CLOUD EGGS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Separate the egg yolks from the egg whites. Save the yolks for later.
• Using an electric hand whisk, whisk on a high speed until soft peaks form.
• Fold in salt and pepper.
• Spoon the egg whites onto a baking tray and make a well in the middle, for the yolks to go in later. Bake for 8-10 minutes.
• Drop the yolks into the whites and bake for a further 3 minutes.
• Serve on toast or with sides of your choice.
• Enjoy!

LOADED EGG CLOUDS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, beat egg whites until stiff peaks form. Gently fold in sausage, scallions and pimentos until just combined.
• Spoon mixture onto baking sheet, making 2 mounds. Using the back of a spoon, make a well in the center of each mound. Bake for 3 minutes and remove from oven.
• Gently pour one egg yolk into each well. Return to oven and bake for 4 to 5 minutes or until desired doneness of yolk. Sprinkle with pepper before serving.

CHEF JOHN'S CLOUD EGGS

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.

CLOUD EGGS RECIPE

Steps:

• Serve immediately. Cloud eggs don't store well and are not the best option for meal prepping eggs to eat another day. If you want to make eggs ahead of time, try hard-boiled eggs or a baked egg frittata or muffins.

BAKED CLOUD EGGS

Steps:

• Preheat oven to 450° and grease a large baking sheet with cooking spray. Separate egg whites and yolks, placing egg whites in a large bowl and yolks in a small bowl. Using a whisk or hand mixer, beat egg whites until stiff peaks form, 3 minutes. Gently fold in Parmesan and ham and season with salt and pepper.
• Spoon 8 mounds of egg whites onto prepared baking sheet and indent centers to form nests. Bake until lightly golden, about 3 minutes.
• Carefully spoon an egg yolk into center of each nest and season with salt and pepper. Bake until yolks are just set, about 3 minutes more.
• Garnish with chives before serving.

CLOUD EGGS

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.

CLOUD EGGS

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!

EGGS IN CLOUDS

Steps:

• Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
• Whip whites until stiff peaks form.
• Fold in cheese, chives and bacon.
• Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
• Bake at 450 degrees for 3 minutes.
• Then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

BREAKFAST CLOUD EGGS

Steps:

• 1. Separate the egg whites from the egg yolks. Makes sure not to break the yolks. You can keep the egg yolks in the cracked eggshells while preparing the other ingredients. 2. Using a hand mixer/stand mixer; beat the whites into a fluffy and stiff form. You should be able to turn the bowl upside down. 3. Gently add and mix the grated cheese and chopped green onions with the beaten whites. 4. On a parchment paper covered oven plate, spoon the egg white mixture into four circular mounds with a small hole in the middle. 5. Season the egg whites with a little salt and pepper. 6. In a 230 C (450 F) preheated oven, prebake the egg whites for 3 minutes. 7. Now gently transfer one egg yolk to the middle of each egg white mound. 8. Bake the whites with the yolks for another 3 minutes. 9. When done, sprinkle the fluffy eggs with chopped bacon and green onions. Serve right away.

CLOUD BREAD EGGS BENEDICT

Steps:

• Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak.
• Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1⁄3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites.
• Spoon 1⁄2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1⁄2-inch thick.
• Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour.
• To poach the eggs, bring a medium pot of water to a simmer. Swirl to create a whirlpool and then drop the egg into the center. Let the egg cook for 3 minutes, and then carefully remove with a slotted spoon, blotting on a paper towel and setting aside. Keep warm and repeat with remaining two eggs.
• Combine the egg yolks, cayenne, mustard, and lemon juice in a blender and while running the blender on low, add the butter in a slow stream to emulsify. Season with salt and pepper and set aside.
• Assemble the eggs Benedict with two cloud breads, a piece of Canadian bacon, poached egg, and then a drizzle of hollandaise. Garnish with chopped chives and serve.

CLOUD EGGS

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.

CLOUD EGGS

Steps:

• Preheat the oven to 350ºF. 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.

LOADED CLOUD EGGS

Steps:

• Preheat your oven to 450 degrees f. and line a sheet pan with parchment paper.
• Heat a skillet over medium-low heat. Add bacon and cook until golden and crispy.
• Transfer your cooked bacon to a plate lined with a paper-towel to remove excess grease and ensure crispness.
• Once cool, crumble and set aside.
• Separate the egg whites from their yolks, carefully, not to break the yolk.
• Place whites and yolks in separate bowls.
• Using an electric mixer or a hand beater; beat the whites until stiff peaks form.
• Carefully fold the parmesan cheese and green onions into your beaten egg whites.
• Now using a large spoon, place 4 equal dollops of whites onto your prepared sheet pan, using all of your beaten egg white/cheese mixture.
• Form the egg whites into "nests", making an indentation in the center for the yolks to eventually nestle into.
• Place these egg white "nests" in your preheated oven and bake for 3 minutes.
• After 3 minutes remove from the oven and very gently add an egg yolk into the center of each nest.
• Season with some sea salt and pepper if desired.
• Sprinkle crumbled bacon on top and bake for 3 minutes more until yolks are just set to your liking.
• Enjoy while warm!
• I sprinkled my finished product with a few more green onions and a tiny pinch of shaved Parm, just for looks!

CLOUD EGGS WITH BACON AND GRUYERE.

Steps:

• Preheat the oven to 450 degrees F.
• Separate the eggs and transfer the whites to a stand mixer.
• Beat the whites until stiff peaks form.
• Gently fold in the cheese and green onion to the egg whites.
• Spoon the egg whites not a non-stick baking mat into 4 mounds.
• Create small indentations in the egg white and season with pepper.
• Bake in the oven for three minutes.
• Place an egg yolk into each mound and place back in the oven for another three minutes.
• Garnish with the chopped bacon and more green onion.
• Serve at once.