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Cloud Egg

Cloud Eggs

Yield - 4
4 eggs
Pinch of salt
2 green onions
1/4 c. shredded Parmesan cheese
 
  • Preheat oven to 450 degrees F.
  • Separate the eggs being careful to not get any yolk in the whites placing the whites in a copper bowl and the yolks into small individual bowls
  • Add pinch of salt to egg whites
  • Finely chop green onions and set aside
  • Run knife over shredded Parmesan until finely chopped
  • Line a baking sheet with a silpat and spray 4 circles with cooking spray
  • Beat egg whites until stiff peaks form
  • Fold in onions and Parmesan
  • Place 4 equal sized mounds of beaten egg whites onto baking sheet
  • Using a spoon, create a divot where the yolk will go
  • Bake for 3 minutes
  • Remove from oven and quickly but gently put one egg yolk on each egg white
  • Return to oven for 3 minutes or until yolk is as done as you prefer
  • Serve immediately
Cloud eggs are one of those dishes that take a little finesse but create quite a response from guests! While we use green onions and Parmesan, you can fold in anything you like into the egg whites. If you like salmon, try folding in some dried dill and serving the cloud egg on top of smoked salmon. Or add some red pepper flakes for a little kick. There really are no rules, just what you think tastes good!

A few things to be aware of: it is best to use a copper bowl to whisk your egg whites.  If you don't have a copper bowl, use stainless steel or glass but never plastic.  Make sure that the bowl is 100% free of any grease or fat and that no egg yolks have made their way into the whites as any of these will prevent the whites from reaching stiff peaks.  Cleaning with a couple glugs of vinegar and a small handful of salt then drying completely with a paper towel helps to make sure that your bowl is as clean as possible.  The whisk should be just as meticulously clean.  You can use a stand mixer or hand mixer but the consistency just isn't the same.  If you do, be careful to not overbeat.