Eggs- love them or hate them, they are undeniably one of the easiest things to cook. I've found myself on both sides of the egg divide. When I was younger I couldn't stand the whites of eggs, and would only eat the yolks runny with toast dippers. As I've gotten older I've come around to fully embrace eggs, but even though I fully appreciate a good hard boiled, poached, or fried egg; I do find that they can get a little boring.
I was completely blown away when I saw the picture of this recipe on foodgawker.
Yes, the entire thing is an egg. Well, an egg with some mix-ins, but an egg nonetheless. The yolk is nestled in a little cloud of whipped egg white. I found the idea so original and whimsical, I knew I had to give it a shot.
The recipe is a little more complicated than most recipes, but it is still pretty easy and quick. So it is undoubtedly a beautiful dish, but how does it taste? The texture is very different than any egg I've ever had before- it's simultaneously light, spongy, and tender. This version is loaded with garlic chives, bacon, and pecorino romano. A perfect combination that makes this one deliciously savory breakfast treat.
Egg Clouds
4 eggs
1 ounce grated pecorino romano cheese
1/4 cup chopped garlic chives
4 slices bacon, cooked to a crisp and crumbled
Kosher salt and freshly ground pepper
Directions
1. Preheat oven to 450F. Separate egg whites from yolks, putting whites in one large bowl and yolks in 4 small separate bowls.
2. Whip egg whites until stiff peaks form. Carefully fold in chives, cheese, and bacon.
3. Place 4 separate mounds of egg white mixture onto a parchment lined baking sheet, making a deep well in the center of each mound. Bake for 3 minutes.
4. Remove from oven and place 1 yolk in each egg white well. Season with salt and pepper and bake another 2 to 3 minutes.
1 ounce grated pecorino romano cheese
1/4 cup chopped garlic chives
4 slices bacon, cooked to a crisp and crumbled
Kosher salt and freshly ground pepper
Directions
1. Preheat oven to 450F. Separate egg whites from yolks, putting whites in one large bowl and yolks in 4 small separate bowls.
2. Whip egg whites until stiff peaks form. Carefully fold in chives, cheese, and bacon.
3. Place 4 separate mounds of egg white mixture onto a parchment lined baking sheet, making a deep well in the center of each mound. Bake for 3 minutes.
4. Remove from oven and place 1 yolk in each egg white well. Season with salt and pepper and bake another 2 to 3 minutes.
The photos in this post are great! And I happen to know for a fact that the eggs tasted good too.
ReplyDeleteLOVE this! these look awesome, definitely need to try!
ReplyDeleteThese look great, must try this!
ReplyDeleteI LOVE how these look! I'm sure they taste delish also!
ReplyDelete