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Tuesday, December 19, 2017

The Floof

Cloud eggs were all the rage on Instagram for a total of 48 hours a few months ago. My verdict: it tastes like a regular egg, but looks great. Total brunch material. Easy, too.

For two cloud eggs, separate 2 eggs into whites and yolks. Preheat oven to 180°C. Whisk the whites into a meringue (until stiff peaks form in a white foam). Divide the meringue into two cloud-like halves on a cookie sheet lined with baking paper. Add chopped ham and mature parmesan to your liking (and anything else you might want), and bake for 3 minutes, until a little golden. Add a yolk carefully to the center of each cloud, and bake for another 3 minutes. Serve with a sprinkle of paprika, sea salt and/or pepper. Done!