Wednesday, May 17, 2017

Cloud Eggs!

In my attempt to eat more protein and less carbs, I've been having (or trying to have) an egg for breakfast every morning.  I am not a huge fan of eggs but I've found that if I mix some cream and some cheese in with the egg before I scramble it and heavily salt and pepper it, I can eat it without gagging too much.  Although, it has to be a very loose scramble.  If it's too eggy, then I'm done. It's a texture thing.

I was intrigued the other day when I saw a recipe for cloud eggs.  They looked really interesting so I gave them a whirl.


 Here's my quick recipe for cloud eggs.

Separate an egg.  Whip the white until it just forms stiff peaks.  Don't let it go too long or the white will end up spong.  You want fluffy not spongy - anain, it's a texture thing. Into the whipped white of the egg gently fold in about a tablespoon of Parmesan cheese, a teaspoon of Italian seasonings and a heavy dash of garlic powder. (This recipe is extremely forgiving so add whatever spices you like.) 

Take the white mixture and place it onto a baking pan and give it the shape of a cloud.  Make an indention into the top of the cloud.  Pop it into a 450 degree oven for 3 minutes.  Take it out and then gently place the yellow in the indention.  In the picture above, I didn't make my indention deep enough.  Here's a better shot from another time I made the egg cloud.



Then pop it back into the oven for another 2 minutes.  Gently slide the egg onto your plate and enjoy!

The best part??  Dipping the cloud into the runny yellow.


This is not as easy to whip up as a microwave scrambled egg but it was fun to try something a little different and it looks really pretty on the dish!  Let me know if you try it!


2 comments:

Madeline said...

How interesting. Maybe we will try this sometime. Scrambled eggs are really the only kind of egg I like but if you non-egg lover thinks these are good that's a pretty good testimony.

Mari said...

I just saw this recipe and saved it. It looks interesting to me.