Cloud Eggs – A Cool New Way to Brunch

During a recent bit of web-surfing I stumbled across a supremely cool technique for making eggs that I had never seen before. Evidently it’s all the rage in Britain these days. I thought it would fun to share it briefly, because it’s super easy to make cloud eggs.

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To make brunch for two people you’ll need:

  • 4 large eggs
  • 2 green onions, chopped
  • Salt and pepper to taste

Preheat your oven to 400, then separate the egg yolks from the whites and reserve them. The whites will go into a mixing bowl, where you want to whip them until they form stiff peaks – basically a sugarless meringue. Gently fold in the chopped green onions.

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Next, line a baking sheet with foil and give it a light shot of nonstick spray oil. Spoon the egg white mixture into four equal mounds, and make an indentation in the top of each one. Bake the whites until they begin to turn a light brown on top, which takes about 6-7 minutes.

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Pull them out of the oven, carefully place an egg yolk into the indentation on each mound, then put them back into the oven for another 6-7 minutes – just long enough for the color to deepen a bit and to heat the yolks while still leaving them nice and runny.

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That’s all there is to it. Gently use a spatula to transfer the cooked eggs to a plate, season to taste with salt and pepper, and then munch it down with a big happy grin on your face. Who knew delicious and creative could be so simple? Until next time: Eat well, my friends!

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