Cloud Eggs
Officially my new favorite way to eat eggs, here’s how you can make these whimsical and delicious Cloud Eggs for someone you love, too - because YUM.
Please Note: That person you love should start with YOU.
here’s what you’ll need
eggs
chili crisp
butter
chives, chopped
extra virgin olive oil
salt
pepper
your favorite toasty bread
here’s what you’ll need to do
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, and brush it lightly with extra virgin olive oil.
Separate egg whites and yolks.
The egg whites will go into your mixer, while the yolks will go into their own small bowls (this makes them easy to maneuver and helps them stay intact).
Pro Tip: I like to use 2 egg whites for each egg yolk in this recipe.
Add a pinch of salt to the egg whites and whisk with an electric mixer on low speed for a couple minutes until stiff peaks form.
Drop large spoonfuls of the fluffy egg whites onto your prepared baking sheet, and make a small well in the middle of each with the back of a spoon.
Bake egg whites for about 6 minutes, or until they’re firm and just beginning to turn golden in color.
Gently place an egg yolk into the well of each egg white, season with salt, and bake again for 3 to 5 minutes. Your cloud eggs will be done when the edges of the yolk are starting to set, but are still runny.
Meanwhile, mix 3 tbsp melted butter with 1 tbsp chili crisp.
Drizzle cloud eggs with this beautiful butter and give them a generous sprinkling of chives. Oh, and don’t be afraid to season with more salt and pepper, if you like. (I like…)
Serve with your favorite toast, like this crisp and buttery sourdough, and enjoy!
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Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.