Cloud Eggs
Based on the classic Eggs Orsini recipe, this version features egg whites that are beaten until they are as light as a cloud and baked in the oven. Yolks are added and cooked to the perfect jammy consistency before serving.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- Non-stick cooking spray
- 4 eggs
- Pinch of salt
- Pinch of white pepper
- Toast, to serve
- Parsley, to garnish
How do I make it?
- Preheat oven to 180C.
- Line a baking tray with baking paper and spray with cooking spray.
- Separate egg yolks and whites, placing whites in a mixing bowl and keeping yolks in their shells for later.
- Add a generous pinch of salt and pepper to the egg whites then beat with an electric mixer until stiff peaks form.
- Make 4 clouds of egg white mixture by spooning beaten egg whites on to baking tray. Make a small indent in each to accommodate the egg yolk later. Bake the whites in the oven for 6 minutes, or until they just starting to turn brown.
- Pour an egg yolk into the indent in each of the egg white clouds and return to the oven to cook for a further 4 minutes.
- Serve Cloud Eggs on top of buttered toast, garnished with parsley.
