Rating: 4.5 stars
25 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.

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  • 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.

Nutrition Facts

88 calories; protein 6.3g; carbohydrates 0.4g; fat 6.9g; cholesterol 191.1mg; sodium 147.8mg. Full Nutrition
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