from my orchid kitchen

This is a fun and different way of serving eggs, in which soft puffy whites are presented with a creamy yolk in the center.

Now and then, the Internet culinary world is invaded by a wave of recipes that are repeated by many in a short period. This recipe was one of those that you have certainly seen and heard about - cloud eggs.

Contrary to what many may think, these cloud eggs are not exactly a novelty, but only the resurgence of a recipe already known at least since the 17th century created in France ("Oeufs à la Neige" according to the cookbook "Le Cuisinier François" published in 1651).

Over the centuries, however, the designation "Oeufs à la Neige" is no longer attributed to the original cloud eggs, but now to a French recipe similar to the "Floating island" or the portuguese "Farófias".

I must say that this wasn't an idea that captivated me at first, but when I saw some versions that added more ingredients to the whipped egg whites, I thought that a recipe as simple as this could and should be valued.

The ingredients

Although it takes a little more time than preparing simple fried eggs, not many ingredients are needed here - only 4 (plus seasoning):

• Eggs - for this recipe the bigger the eggs the better, because they will have more egg white to whip.
• Bacon - can be substituted for ham, and instead of bacon slices, you can use bacon strings (slightly chopped). Those who don't eat meat can also substitute for chopped dried tomatoes.
• Chives - this aromatic herb combines very well with eggs, but it can be used alternatively parsley, coriander or even (but in a smaller amount) oregano or thyme.
• Cheese - in this recipe I used cheese from S.Jorge's island, but it can be switched for parmesan or matured cheddar, as it is better if you use a more intense cheese since the egg whites don't have much of a flavor.

How to make

Some may think that it is a lot of work just to prepare some eggs, but it is actually quite simple:

• Start by carefully separating the yolks from the whites, and reserve the yolks each in a container. I used 4 cups of coffee that were previously rinsed with water so that I wouldn't run the risk of the yolk sticking to the bottom, but alternatively, you can use the eggshell itself.
• The bacon strips are browned very slightly in a frying pan, just to release fat and become a little crunchy. Allow it to cool.
• Finely chop the chives.
• Grate the cheese in thin strips.
• In a bowl, beat the egg whites firmly with a pinch of salt (don't forget that the cheese you'll add is already salty).
• The chives, bacon, cheese, and pepper are placed over the egg whites and with the help of a whisk, wrap everything in two or three turns (if you stir a lot, the egg whites lose consistency and begin returning to liquid).
• Grease a sheet of parchment paper with olive oil or oil, and place it on a tray or baking sheet.
• The mixture is divided into 4 portions on parchment paper, and with the help of a spoon, a cavity is made in the middle of each portion.
• Place them in the oven in a very hot temperature, so that the egg whites cook quickly, for about 3 minutes.
• Remove from the oven and carefully pour a yolk into each cavity, and return them to the oven for another 2 or 3 minutes, without allowing the yolk to overcook.
• Serve immediately, with a mixed salad.

Colourful cloud eggs recipe