Skip the store-bought pasta salads in favor of a quick and easy recipe for Asparagus Pasta Salad tossed in homemade Italian dressing! While spring and summer months may be …
Cloud Eggs on Toast
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Step aside, unicorn food! There’s a new culinary trend making waves and it can be summed up in two simple words: cloud eggs. Impossibly light, ever-so-fluffy, ethereally soft cloud eggs. And they’re here just in time for Mother’s Day.
With a whole lot-o-whisking. Opt for a traditional whisk and a bunch of arm power, or go the quick route and use a handheld mixer or stand mixer. No matter how you whisk ’em, the real secret to cloud egg success is to whisk the egg whites until stiff peaks form. You need a firm egg white base so that it holds its shape when baked. Just remember:
- Stiff peaks = clouds
- Soft peaks = puddles
So now that you have the technique mastered, the next question is: How do they taste? For lack of a better explanation, exactly how they look. Egg whites, whether scrambled, baked or fried, are virtually tasteless, so the cloud portion remains flavorless yet with a very distinctive texture (think cotton candy meets meringue).
And then shining in the center, is the good ol’ yolk sun. And it can be as gooey or as firm as your heart desires. For a runnier egg, bake the clouds for a total of 4 to 5 minutes. Any for a firmed yolk, add an extra minute to your total baking time.
And just like that, we’ve added yet another crafty way to cook eggs to our breakfast lineup. First it was baked eggs in puff pastry, then it was baked eggs in bread bowls, and now, it’s baked eggs in …
eggs clouds. This one is going to be pretty hard to beat!
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Cloud Eggs on Toast
- 2 large eggs
- 1/2 teaspoon chopped fresh chives
- 2 slices bread
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.
For a cheesy twist, fold 1/2 cup of finely shredded cheese into the egg whites after you’ve beaten them into stiff peaks. You can also add small diced ham or cooked, chopped bacon.
It's important to whisk the egg whites until stiff peaks form so that they are firm enough to hold their shape on the baking sheet.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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