Chef John's Cloud Eggs
You've probably seen these things blowing up on social media recently, and by recently, I mean like 2 years ago. These are very easy to do, very fun to make, super cool to look at, and very enjoyable to eat. This could also be a pretty cool menu item for a Mother's Day brunch. Serve on generously buttered toast with a pinch of cayenne and a sprinkle of coarse sea salt.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
I used champagne vinegar but literally any kind will work.
The most common mistake with these is overwhipping the whites. Don't use an electric mixer for these.
If you wanted to dress this up by adding fresh chives, tarragon, or dill, that wouldn't be a bad idea. Or, you could do some kind of eggs Benedict presentation and serve on top of an English muffin with Canadian bacon--in which case you'd probably want to use lemon juice instead of vinegar in the egg whites.
