Egg Clouds Are Whipping Instagram Into a Frenzy
Apple| | By Robin Milling
The Beat London put their samples on toast topped with sesame seeds. “Are we feeling the latest trend #CloudEggs ? The egg whites are whipped to a latte consistency and baked and the yolk is replaced on the topped and baked again!” they wrote.
Are we feeling the latest trend #CloudEggs ? The egg whites are whipped to a latte consistency and baked and the yolk is replaced on the topped and baked again! Sounds great or sounds long winded?Get involved in #BreakfastWithJay @jayknox
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Rachel Howell got fancy laying her egg clouds on a bed of kale and assorted veggies. “Definitely going to try these out on the kids later,” she wrote. “Served with wild garlic, kale, carrot, pepper and mushroom in coconut oil with a sprinkle of coriander.” The idea has actually been around a while. Rachael Ray first introduced her “Eggs in Clouds” recipe back in 2012. Over the years, the derivations have made them look more like clouds, as her original dish tended to look more like ‘eggs in a biscuit.’ Though they may look challenging to prepare, they aren’t as difficult to make as you might think. They do provide a healthier alternative as they are baked and not fried. First, separate the egg white from the yolk. The egg white is then whipped, just like a meringue. Add these to a baking tray. The fun part is you need to put a small hole in the middle for the yolk to sit in. Bake in a 350-degree Fahrenheit oven for four to five minutes or until golden brown. This video on YouTube from CME Network offers a step-by-step illustration. They’ve made it even yummier by adding parmesan cheese into the mix.
Had to try cloud eggs for my lunch today! So yummy! You whisk the white and bake in the oven then add the yolk for the last few minutes! Definitely going to try these out on the kids later. Served with wild garlic, kale, carrot, pepper and mushroom in coconut oil with a sprinkle of coriander. ?
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