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I saw these online today and they looked so cute that I just had to post the directions on how to make them, as they're easy. Kids would love 'em, I'm sure. It would also be an easy way to make a bunch of eggs at the same time -- sort of like poached but easier.
Cloud Eggs
Makes 4 eggs / Recipe from FoodNetwork.com
Nonstick cooking spray
4 large eggs
Kosher salt
4 slices buttered brioche toast, for serving
1. Preheat the oven to 350⁰F. Line a baking sheet with parchment and coat with nonstick cooking spray.
2. Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
3. Dollop 4 large spoonsful of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
4. Serve on top of buttered brioche toast.
Cloud Eggs
Makes 4 eggs / Recipe from FoodNetwork.com
Nonstick cooking spray
4 large eggs
Kosher salt
4 slices buttered brioche toast, for serving
1. Preheat the oven to 350⁰F. Line a baking sheet with parchment and coat with nonstick cooking spray.
2. Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
3. Dollop 4 large spoonsful of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
4. Serve on top of buttered brioche toast.