Cloud eggs rancherosPublished on June 14, 2017

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  • Photo by: Mark Holleron

  • Separate egg whites and yolks and beat whites until stiff peaks form
    Photo by: Mark Holleron

  • Drop yolks into partially cooked clouds, cook for three more minutes
    Photo by: Mark Holleron

Airy fairy Instagram sensation, Cloud Eggs are anchored in a delicious rancheros sauce. No longer simmering in the sauce, these heavenly eggs float and shine above the rest.

PREP TIME: 15 minutes
COOK TIME: 15 minutes
BAKE TIME: 6 minutes
SERVES: 4

Rancheros Sauce
1 tbsp (15 mL) olive oil
1 red pepper, chopped
1 yellow pepper, chopped
1 small onion, diced
1 can (19 oz) diced tomatoes

Clouds
4 large eggs, room temperature
Pinch each sea salt & freshly ground black pepper
2 tbsp (30 mL) finely chopped chives, for garnish

DIRECTIONS:

  • Preheat oven to 425° F.
  • In large saucepan, sauté peppers and onions in oil over medium high until thickened, about 10 minutes; add tomatoes, bring to boil and simmer until thickened, about 10 more minutes.
  • Meanwhile, line large baking sheet with parchment paper.
  • Separate egg whites and egg yolks, placing egg whites in large bowl and yolk in small bowl.
  • Using whisk or hand mixer, beat egg whites until stiff peaks form, about 2 minutes. Gently fold in salt and pepper. Create 4 mounds of egg whites on prepared baking sheet; indent centers of each to look like nests. Bake until slightly golden, about 3 minutes.
  • Carefully add an egg yolk to the center of each cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more.
  • To serve, place 1/4 of rancheros sauce into shallow pasta bowl and top with one Cloud Egg. Garnish with chives. Serve immediately.

KOREY’S TIP
Be sure to have a clean separation of yolk from whites. Even the tiniest bit of egg yolk will stop the eggs whites from beating up light and fluffy.
 


Korey Kealey

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