Heavenly cloud eggs are light, airy and simply divine. Elegant enough to serve for a brunch affair, or eat them anytime the mood strikes, cloud eggs are special.
Cloud egg! In a word, heavenly. Have you had one yet? Cloud eggs are special. They really are Sunday Brunch worthy, or eat them on an ordinary Tuesday. They're so easy to make, you can have them any time.
You can be civilized and eat them with a fork and knife. But just as well, you can pick them up and munch them like a pastry. Just be careful not to get yolk on your shirt.
Delightfully light, egg clouds are not only easy as 1-2-3, but fun to make. Let's go!
The Recipe
Lectin Free Gourmet Cloud Eggs
4 Eggs
1/8 t Cream of Tartar
1/8 t Salt
Instructions:
Step 1: Separate the Eggs
Separate the eggs, careful not to break the yolks.
Step 2: Prepare the Whites
Whip the egg whites with a pinch of salt and cream of tartar to stiff peaks. Dollop the whipped whites onto a parchment lined baking sheet. With the back of a teaspoon, hollow out shallow wells in the center for the yolks. You'll fill the voids later after the whites have baked for a while.
Step 3: Bake
Bake the whites at 350 degrees for 5 minutes. Leaving the oven on, remove the baking sheet. Carefully place the yolks in the wells. I just handled them delicately with a spoon. But if you're heavy-handed or afraid of breaking the yolks, place the yolks during step 1 in separate small ramekins and slide each yolk into a well that way. Once you've got your wells filled with yolks, bake for another 3 minutes.
Serve over a bed of sauteed purple kale. Pairs great with a lemon mimosa!
Enjoy!