My favorite desserts star any derivative of whipped egg whites, be it meringue, soufflé, or marshmallows, so when I saw this savory recipe for “egg clouds” from The Perfect Egg by Teri Lyn Fisher and Jenny Park, I scrambled to make it. The concept is simple: beat egg whites until stiff, then form them into little cloud nests to hold the egg yolks. They bake until the egg whites turn golden brown and the yolk sets slightly. This is by far the easiest and most stunning way to present eggs for a large gathering, but it’s simple enough to scale down for a weekend brunch too.
Egg Clouds
Notes
This simple dish is as delicious to eat as it is appealing to look at, with whole creamy yolks and a cloud of egg whites baked to perfection. For an even more flavorful treat, add one or more of your favorite ingredients to the beaten whites before baking. We’ve enjoyed mixing in crumbled cooked breakfast sausage or bacon, or sautéed diced yellow onion and bell pepper seasoned with minced fresh herbs.
Ingredients
Directions
Source: Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press
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