Cloud Eggs were quite popular in Europe in the 17th century and have become fashionable a few times since then. You are basically making a meringue and putting an egg yolk back into it.
They are really great, fluffy pillows of savory goodness.
Ingredients
- Eggs
- Bacon (optional)
- Scallions or Green Onions (optional)
- Parmigiano Reggiano (optional)
Preparation
- Separate egg yolks from the whites and keep the yolks separate from each other in ramekins or cups.
- Whip the whites until you get stiff peaks
- Gently fold in any ingredients such as cheese, green onion, or even crumbled bacon
- Line a large cast iron skillet with parchment paper
- Put the whites down on parchment paper and make a divot like you would for potatoes you were going to ladle gravy into.
- Bake them in a 425 degree oven for about 4 minutes to set them and just start to lightly brown on top
- Carefully Remove them and put the yolks into the divots
- Top, with scallions, bacon bits, fresh Parmigiano Reggiano if you desire and put back in the oven for 4-5 minutes for over-easy yolks. Longer for more well done yolks but I have never tried that 😎
- Remove, plate, and wow your friends and family
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