Chef John's Cloud Eggs
Ingredients20 m servings 88
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat(R)) and butter lightly.
- Crack 1 egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg.
- Pour vinegar into the egg whites, add salt, and whip with a whisk until we have relatively firm, but not dry, peaks.
- Spoon onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in the top centers using a spoon for yolks.
- Bake in center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.
- 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.
Per Serving: 88 calories; 6.9 0.4 6.3 191 148 Full nutrition
ReviewsRead all reviews 12
This was awesome!! I topped it with crumbled bacon, grated cheese and a sprinkle of cayenne pepper on top and it was lovely. The only thing was that I baked the eggs a bit too long, so the yokes...
Looks super impressive and it also looks like it was a lot of work. Super simple and quite delicious. I’ll definitely make this for guests when we can have them!
Looks beautiful and was easy to make. Even tho I broke the eggs transferring it cause it took me so long to whip the whites that it kinda dried the yolk a little. But it still worked! Just scoop...
I made a kind of eggs Benedict, no hollandaise. Used a spicy pastrami over sour dough bread. I seasoned the egg whip with garlic, onion powder and parmesan.
I followed the recipe exactly. With exception to using greased parchment paper instead of a silicone sheet. These eggs were a nice treat, my kids really loved them! It was a bit tiring wiski...