There are food trends I don’t think I would care to try, and then there are those that will become a permanent fixture in my repertoire of favorites.
Cloud Eggs. Yep, they are just that! The whites are as light, and airy as a cloud, and yet hold up beautifully to the appearance pressure I placed on them. Then, there are those perfect little round yellow balls… yolks, cooked to perfection, and when pierced; trickle ever so lusciously down the cloud of white! Yum. Just, yum!
I wanted to serve mine for a women’s luncheon, and so they were placed on a lovely spring green salad, but you can serve them on top of whatever strikes your imagination.
- Eggs – 4
- Salt and White Pepper – just to taste.
Please use parchment paper, and please, please schmear a little non-stick something on the paper.
Separate the eggs. I found it helps to put each yolk in a tiny little bowl or cup. Makes it easier when it’s their turn to be cooked.
Let the eggs set to room temperature. (Whites whip easier, and stay together better.)
Preheat oven to 400.
Begin whipping the whites.
Stop, when foamy, and sprinkle a little salt and white pepper.
Continue to whip until they hold a peak.
Gently spoon four clouds onto the prepared baking sheet.
With the back of the spoon, create a little crater in the center of each cloud. With the handle of the spoon, gently lift small amounts of the egg white from around the edges and scoop it to the top, creating a higher mound, and a deeper crater.
Pop into the oven for 4 minutes.
Gently take them out of the oven. Carefully place each yolk in the center of the crater. Back into the oven for another 3 to 4 minutes. Watch them.
Take them out, cool for just a moment while you prepare the dish they are to be displayed on, place them, and serve them!
This recipe makes 4 finished Cloud Eggs.