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
LOADED EGG CLOUDS
Enjoy a healthier-for-you breakfast with our recipe for Loaded Egg Clouds (also known as "cloud eggs"). The "cloud" in the name refers to the fluffy egg whites that surround the yolk. Our recipe also features tasty sausage crumbles, scallions, and pimentos. Serve these egg clouds alongside some toast and fresh fruit and you've got yourself a champion-style breakfast or brunch!
Provided by Ginsburg Enterprises
Categories Eggs
Number Of Ingredients 5
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.
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.
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.
Nutrition Facts : Calories 103 kcal, Carbohydrate 1 g, Cholesterol 213 mg, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, Sodium 252 mg, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 4 g
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
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