Best Breakfast Essentials Cloud Eggs Recipes

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.

BREAKFAST ESSENTIALS: CLOUD EGGS

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 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!

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.

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.