Cloud Eggs – Food Wishes

published on July 17, 2020

hello this is chef john from food wishes comm with cloud eggs that's right you've probably seen these things blowing up on social media recently and by recently I mean like two years ago but anyway I finally got around to

Shooting a video for these and I'm glad I did right these things are very easy to do and a lot of fun to make and of course super cool to look at Plus as much as I hate to admit it since

This really is a gimmick very very enjoyable tease so with that let's go ahead and get started by separating a couple large eggs which I like to do by cracking the egg into a clean hand and then carefully letting the white strip

Between my fingers into a bowl at which point we'll reserve the oken a separate and much smaller bowl and a lot of people get nervous about doing this step which in the business we refer to as separation anxiety but this hand method

Is very easy and works almost every time and yes I've seen the suck the yolk out with the empty water bottle trick and I'm not impressed yes it looks cool and you can google that if you want but this works just as good and is easier and

Then what we'll do once those have been separated has add a few drops of vinegar to our whites and I use champagne vinegar but literally anything will work and it will also add a pinch of salt and then we will take a whisk the biggest

And most bulbous one we have and we will whip these egg whites until we have relatively firm but not dry peaks okay the most common mistake with these is over whipping the whites and by the way do not use an electric mixer for these

All right two egg whites is only gonna take a couple minutes to whisk up and if you use the electric mixer they won't have any soul but anyway like I said we're gonna go ahead and whisk these until we have Peaks that will hold their

Shape but are still a little bit soft and very luxurious and if everything goes according to plan they should look exactly like this alright not to brag but those are perfect and then what we'll do once those have been meringue

Just go ahead and take a spoon and form our two clouds on a lightly buttered Silpat lined baking sheet and of course the exact size and shape of the clouds are up to you although I do strongly recommend going with the cumulus okay

You're gonna want to avoid the Stratus and under no circumstances should you attempt a Cirrus and one tip here try not to make these too wide okay we really do want these to have some nice height I mean now like

Cumulonimbus height but a little bit of verticality is nice and as we finished shaping these we're gonna want to form a little depression in the top in which we will place our yoke later and that's it once we finish making our happy little

Clouds well go ahead and transfer those into the center of a 375 degree oven for about five minutes or so or until they start taking on just a little tiny bit of color okay we do not want to overcook these otherwise they're gonna get tough

And dry plus they're gonna cook a little more once we add our yolks which is the next step and if you're not sure your wells are deep enough you keep press it down a little bit with a spoon like I did here even though that was probably

Unnecessary but either way we'll go ahead and carefully transfer our yolks in at which point we'll pop these back in the oven for another three minutes or so or until that yolk is just barely heated through and that surface sort of

Starts to glaze over and look a little bit glassy but and most importantly they're still running okay if you're not gonna make these with runny yolks please don't make them and that's it we'll go ahead and transfer our cloud

Egg onto a piece of generously buttered toast and I finish mine up with a little shake of cayenne plus a little too big of a pinch of coarse sea salt okay I forgot to put a generous pinch in the whites so be careful with the salt and

That's it my cloud egg was done and we are ready for the money shot in three two one oh yeah and if you enjoy a piece of butter toast dipped into a runny yolk egg you were gonna absolutely love this and what makes it such an enjoyable /

Bizarre experience is that the yolk and the toast elements are totally normal and yet you're enjoying them alongside this puffed up airy egg meringue so yes it's quite unusual but happily still very delicious and extremely enjoyable

And of course if you wanted to dress this up with some fresh herbs like some chives or tarragon or dill that would not be a bad idea or you could do some kind of Eggs Benedict presentation and serve this on top of an English muffin

And Canadian bacon in which case we'd probably use a little bit of lemon juice instead of vinegar in the egg whites but anyway those kind of variations are up to you I mean you guys after all the pegs of

Your cloud eggs which reminds me my mother-in-law's name is Peggy and I'm thinking this would make a pretty cool menu item for a Mother's Day brunch okay social distancing notwithstanding but anyway no matter what the occasion

Our official food wishes forecast calls for a chance of clouds with a little bit of Sun peeking through which is why I really do hope you give this a try soon so please follow the links below for the ingredient amounts a principle written

Recipe and much more info as usual and as always you

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