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Dorothy Dean presents: Light and savory clouds are an egg-citing new breakfast dish

UPDATED: Tue., Sept. 8, 2020

By Audrey Alfaro For The Spokesman-Review

Eggs. They’ve been over easy, scrambled, poached and boiled – you know, the usual. From sunny side up to frittatas, we’ve had this protein-packed breakfast star in every way possible – or have we?

If you haven’t heard of “egg clouds” (also called “egg nests”), it’s an egg-citingly new and fun way to enjoy the first meal of the day.

Light and savory, this dish consists of egg whites that are whipped to stiff peaks and baked for a few minutes, then topped with egg yolks and baked for a few minutes more.

The fluffy whites have an airy, cloud-like texture, which is complemented by the lusciously runny yolk that adds a delicious richness to each bite. It’s a match made in heaven. Speaking of heaven, bacon bits are amazing on these. Cheese and fresh herbs can be sprinkled on, too.

Some versions fold the toppings into the whipped whites, but this can sometimes deflate them. I prefer adding them after. However, the cheese can be added when nestling in the yolks so it gets nice and melted.

Egg clouds can be served over butter toast, avocado toast (my favorite way), on eggs Benedict or even on a salad. This recipe comes together in less than 15 minutes, including baking time. And, honestly, the most difficult part is separating the yolks from the whites.

Using cold eggs can help, as the cold aids in the yolks holding their shape better. And try not to get any yolk into the whites. Yolks, or any oils/fats, can prevent egg whites from expanding. So be sure your bowl and beaters are cleaned, too.

Egg Clouds

4 eggs (or more if needed)

Salt

Pepper

Optional toppings: bacon bits, chives, cheese

Preheat oven to 450 degrees.

Line a baking sheet with a silicone baking mat or parchment paper.

Separate the egg yolks from the whites, being careful to keep the egg yolks whole. Place the egg whites in a clean bowl, or bowl of a stand mixer, and beat until stiff peaks form.

Spoon the whites into even mounds on the prepared baking sheet (making enough mounds for each yolk), and create a well in the center of each mound with the back of the spoon.

Season with salt and pepper and bake for 3 minutes.

Carefully place a yolk in each well and bake for 3 minutes more.

Serve hot with desired toppings.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

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