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Egg Clouds

Because a few more minutes of cooking isn't that big of a burden on your day, and scrambled or fried eggs get boring after a while.

egg cloud

Ingredients:

1 egg

1/8 cup grated cheese (I used Parmesan)

Salt and pepper

Tarragon or parsley


Preparation:

- Preheat oven to 450 and line a baking sheet with parchment paper.

- Separate the egg white from the egg yolk, saving both.

- In a mixing bowl, beat the egg white with a hand-mixer until stiff peaks form (2-3 minutes, probably).

- Add sprinkle of salt to the egg white and fold in the grated cheese (carefully, so you don't lose the peaks).

- Spoon the egg white onto your lined baking sheet, making a mound. Make an indentation in the center like a tiny bowl-shape.


Cook & Serve:

Bake for 3 minutes. Then pull out the baking sheet and slide the yolk into the indentation on your whites. Return to the oven for 4 more minutes. Top with pepper and tarragon.


You can eat this cloud egg as is, or on a piece of toast. I served it on a bed of leftover spaghetti squash (recipe on this site) with a side of leftover asparagus (recipe also out here).


A Little Backstory:

I had a huge standing mixer, but NEVER used it. If you're not a baker, a hand-mixer will suit your needs. And use far less space in your kitchen cupboards, which never have enough room. I have a real problem collecting glassware.



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