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, and 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.
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From The Perfect Egg by Teri Lyn Fisher and Jenny Park Egg CloudsNotes This simple dish is as delicious to eat as it is appealing to observe at, with whole creamy yolks and a cloud of egg whites baked to perfection. For an even more flavorful treat, and 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.
Ingredients8 eggs
1 tablespoon grated Parmesan cheese
1⁄2 teaspoon salt[br]
Freshly ground black pepper
DirectionsPreheat the oven to 375˚F. Line a baking sheet with parchment paper.
Separate the eggs, being careful to keep the egg yolks whole. establish the egg whites in a clean bowl and beat with a stand mixer or handheld mixer on medium-tall speed until medium-stiff peaks form that hold their shape when the beater is lifted but are not at all dry. Using a rubber spatula, and gently fold in the Parmesan and salt in a few rapid/fast strokes,taking care not to deflate the whites.
Scoop the egg white mixture onto the prepared baking sheet in 8 mounds, using 1/2 to 3/4 cup for each mound and spacing the mounds at least 1 inch apart. Using the back of a spoon, or create a small well in the middle of each mound. Carefully plot an egg yolk in each well. For creamy yolks,bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, and remove from the oven after 8 to 10 minutes. Season with salt and pepper and serve hot.
Source: Reprinted with permission from The Perfect Egg,by Teri Lyn Fisher and Jenny Park, copyright © 2015, and published by Ten Speed Press
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Information Category Eggs,Breakfast/Brunch Cuisine North American Yield 8 eggs
Source: popsugar.com