Cloud Eggs - Food Wishes
hello this is chef john from food wishescomm with cloud eggs that's right you've
probably seen these things blowing up onsocial media recently and by recently I
mean like two years agobut anyway I finally got around to
shooting a video for these and I'm gladI did
right these things are very easy to doand a lot of fun to make and of course
super cool to look atPlus as much as I hate to admit it since
this really is a gimmick very veryenjoyable tease so with that let's go
ahead and get started by separating acouple large eggs which I like to do by
cracking the egg into a clean hand andthen carefully letting the white strip
between my fingers into a bowl at whichpoint we'll reserve the oken a separate
and much smaller bowl and a lot ofpeople get nervous about doing this step
which in the business we refer to asseparation anxiety but this hand method
is very easy and works almost every timeand yes I've seen the suck the yolk out
with the empty water bottle trick andI'm not impressed yes it looks cool and
you can google that if you want but thisworks just as good and is easier and
then what we'll do once those have beenseparated has add a few drops of vinegar
to our whites and I use champagnevinegar but literally anything will work
and it will also add a pinch of salt andthen we will take a whisk the biggest
and most bulbous one we have and we willwhip these egg whites until we have
relatively firm but not dry peaks okaythe most common mistake with these is
over whipping the whites and by the waydo not use an electric mixer for these
all right two egg whites is only gonnatake a couple minutes to whisk up and if
you use the electric mixer they won'thave any soul but anyway like I said
we're gonna go ahead and whisk theseuntil we have Peaks that will hold their
shape but are still a little bit softand very luxurious and if everything
goes according to plan they should lookexactly like this alright not to brag
but those are perfect and then whatwe'll do once those have been meringue
just go ahead and take a spoon and formour two clouds on a lightly buttered
Silpat lined baking sheet and of coursethe exact size and shape of the clouds
are up to you although I do stronglyrecommend going with the cumulus okay
you're gonna want to avoid the Stratusand under no circumstances should you
attempt a Cirrusand one tip here try not to make these
too wide okay we really do want these tohave some nice height I mean now like
cumulonimbus height but a little bit ofverticality is nice and as we finished
shaping these we're gonna want to form alittle depression in the top in which we
will place our yoke later and that's itonce we finish making our happy little
clouds well go ahead and transfer thoseinto the center of a 375 degree oven for
about five minutes or so or until theystart taking on just a little tiny bit
of color okay we do not want to overcookthese otherwise they're gonna get tough
and dry plus they're gonna cook a littlemore once we add our yolks which is the
next step and if you're not sure yourwells are deep enough you keep press it
down a little bit with a spoon like Idid here even though that was probably
unnecessary but either way we'll goahead and carefully transfer our yolks
in at which point we'll pop these backin the oven for another three minutes or
so or until that yolk is just barelyheated through and that surface sort of
starts to glaze over and look a littlebit glassy but and most importantly
they're still running okay if you're notgonna make these with runny yolks
please don't make them and that's itwe'll go ahead and transfer our cloud
egg onto a piece of generously butteredtoast and I finish mine up with a little
shake of cayenne plus a little too bigof a pinch of coarse sea salt okay I
forgot to put a generous pinch in thewhites so be careful with the salt and
that's it my cloud egg was done and weare ready for the money shot in three
two one oh yeah and if you enjoy a pieceof butter toast dipped into a runny yolk
egg you were gonna absolutely love thisand what makes it such an enjoyable /
bizarre experience is that the yolk andthe toast elements are totally normal
and yet you're enjoying them alongsidethis puffed up airy egg meringue so yes
it's quite unusual but happily stillvery delicious and extremely enjoyable
and of course if you wanted to dressthis up with some fresh herbs like some
chives or tarragon or dill that wouldnot be a bad idea or you could do some
kind of Eggs Benedict presentation andserve this on top of an English muffin
and Canadian bacon in which case we'dprobably use a little bit of lemon juice
instead of vinegar in the egg whites butanyway those kind of variations are up
to youI mean you guys after all the pegs of
your cloud eggs which reminds me mymother-in-law's name is Peggy and I'm
thinking this would make a pretty coolmenu item for a Mother's Day brunch
okay social distancing notwithstandingbut anyway no matter what the occasion
our official food wishes forecast callsfor a chance of clouds with a little bit
of Sun peeking through which is why Ireally do hope you give this a try soon
so please follow the links below for theingredient amounts a principle written
recipe and much more info as usual andas always
you
Have you ever been looking up at a beautiful, puffy cloud, and thought to yourself, “Sure that’s pretty, but I wish it was edible, and topped with a runny egg yolk?” Well, me too, which is why I’m so excited to share these easy to make, and visually impressive Cloud Eggs! For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/280010/chef-johns-cloud-eggs/ To become a Member of Food Wishes, and read Chef John’s in-depth article about this Cloud Eggs recipe, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/