electrolux137
Well-known member
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SUNNY EGG CLOUDS
(Compiled and adapted from several different recipes
found on-line)
-- Four to eight large eggs
(any larger quantity than that would probably be unmanageable)
-- Salt to taste
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Separate egg yolks from whites, being careful to keep the yolks intact. Put the yolks into small individual bowls and all the whites into a very clean mixing bowl (free from any oil residue, or the egg whites won't whip properly).
3. Start whipping the egg whites with an electric mixer on low speed and then slowly increase speed to high until stiff peaks form, two to three minutes -- the "clouds" should hold their shape when you place them on the baking sheet.
4. Spoon equal portions of the beaten egg whites onto the baking sheet in little cloud-like mounds, making sure they don't touch one another. You can shape them with the round side of a teaspoon but don’t futz with them too much.
5. Using a tablespoon-size measuring spoon, press an approx. one-inch-deep well into the center of each cloud.
6. Put into oven and bake for three to four minutes, just until there are some hints of light-golden browning on the tips of the peaks. Don’t overcook or they will become tough and rubbery. (Note: In the batch that I took photos of. I did bake them just a tad too long. They shouldn't get browned as much as they did.)
7. Remove from oven. Carefully add one yolk to each cloud and sprinkle with salt to taste. Return to oven and bake until yolks are set, just two to three minutes. Again, don’t overdo it.
For breakfast, serve with buttered whole-grain toast and your favorite breakfast meat and maybe some sliced tomatoes. For brunch, serve with thick slices of baked garnet (orange) yams lightly drizzled with agave syrup and sprinkled with cinnamon and a medley of your choice of fresh vegetables drizzled with olive oil and balsamic vinegar.
~ ~ ~ ~ ~ ~ ~
P.S.: A friend asked me if I am saving my recipes and photos, that I should create a blog. Yes I am, and yes I do intend to do so one of these days. I'd originally thought about creating and publishing a short-run book just for friends, family and etceteras. However, I killed that idea long ago. I'd no sooner get the book printed than I'd have a dozen recipes to add to it! Here are a couple of photos of "Chef Charles," so-dubbed by one of my email recipe recipients.
.
SUNNY EGG CLOUDS
(Compiled and adapted from several different recipes
found on-line)
-- Four to eight large eggs
(any larger quantity than that would probably be unmanageable)
-- Salt to taste
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Separate egg yolks from whites, being careful to keep the yolks intact. Put the yolks into small individual bowls and all the whites into a very clean mixing bowl (free from any oil residue, or the egg whites won't whip properly).
3. Start whipping the egg whites with an electric mixer on low speed and then slowly increase speed to high until stiff peaks form, two to three minutes -- the "clouds" should hold their shape when you place them on the baking sheet.
4. Spoon equal portions of the beaten egg whites onto the baking sheet in little cloud-like mounds, making sure they don't touch one another. You can shape them with the round side of a teaspoon but don’t futz with them too much.
5. Using a tablespoon-size measuring spoon, press an approx. one-inch-deep well into the center of each cloud.
6. Put into oven and bake for three to four minutes, just until there are some hints of light-golden browning on the tips of the peaks. Don’t overcook or they will become tough and rubbery. (Note: In the batch that I took photos of. I did bake them just a tad too long. They shouldn't get browned as much as they did.)
7. Remove from oven. Carefully add one yolk to each cloud and sprinkle with salt to taste. Return to oven and bake until yolks are set, just two to three minutes. Again, don’t overdo it.
For breakfast, serve with buttered whole-grain toast and your favorite breakfast meat and maybe some sliced tomatoes. For brunch, serve with thick slices of baked garnet (orange) yams lightly drizzled with agave syrup and sprinkled with cinnamon and a medley of your choice of fresh vegetables drizzled with olive oil and balsamic vinegar.
~ ~ ~ ~ ~ ~ ~
P.S.: A friend asked me if I am saving my recipes and photos, that I should create a blog. Yes I am, and yes I do intend to do so one of these days. I'd originally thought about creating and publishing a short-run book just for friends, family and etceteras. However, I killed that idea long ago. I'd no sooner get the book printed than I'd have a dozen recipes to add to it! Here are a couple of photos of "Chef Charles," so-dubbed by one of my email recipe recipients.
