Chef John's Cloud Eggs
Description
Chef John's cloud egg recipe features whisked egg whites, like a meringue, then baked into puffy clouds. Serve on buttery toast for a fun take on a classic.
Ingredients
•
1 teaspoon unsalted butter, or as needed
•
2 large eggs
•
1/4 teaspoon white vinegar
•
1 pinch salt
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat); lightly butter.
2
Separate egg whites and egg yolks. Place whites in a large bowl. Reserve yolks in two separate, smaller bowls.
3
Add vinegar to egg whites then add salt; whisk until reaches relatively firm, but not dry, peaks.
4
Spoon egg whites onto the prepared baking sheet, shape as desired, making sure not too wide, since want some height. Make a small depression in centers using the back of a spoon.
5
Bake in center of the preheated oven until egg whites just start to take on some golden color, 5 to 6 minutes. Add yolks to depressions; bake until yolks are heated through, but still runny, 3 to 4 minutes more.