I saw my friend Veronica making this beautiful breakfast with her new air fryer two days ago and I couldn’t wait to try it! I don’t have an air fryer but was able to find some recipes that utilized the oven. So the next morning I just made these fluffy clouds for my family. The yolk was gooey and runny when you poked into it (the ones that my kids had were baked a little bit longer). The white was as fluffy as marshmallows. I instantly fell in love with this new method of preparing eggs. Most importantly not even a single drop of oil was required…a lot healthier than fried or scrambled eggs.
Eggs in Clouds
Serves 4 四人份量
4 large eggs
1/4 cup shredded cheese (I use a mixture of Cheddar and Mozzarella cheese)
Salt, pepper and parsley flakes, to taste
Notes: The eggs I use are about 50 g each without shells.
Preheat oven to 450°F/230°C. Line a baking tray with parchment paper or a silicone baking mat.
Separate the eggs by placing the whites in a clean mixing bowl and the yolks in another bowl.
With a hand mixer beat the whites and a pinch of salt together until stiff peaks form. Fold in the shredded cheese with a spatula.
Spoon the whites onto the lined baking sheet and make 4 big mounds. Make a well in the center of each “cloud” with the back of a spoon.
Bake for 3 minutes. Remove from oven and drop a yolk into each well. Sprinkle some more shredded cheese on top and bake for another 3 to 5 minutes until slightly golden on top and the yolks are set (if you don’t want runny yolks you will need to bake a bit longer). Remove from oven.
Season with freshly ground pepper and parsley flakes. Serve immediately.
Recipe adapted from Veronica Lee and Rachael Ray.
Our breakfast for Sunday morning.
This was what my friend Veron made with her new air fryer. She named it 藍天白雲(literally blue sky and white cloud). I was attracted to it right away.
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