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How to Make "Cloud Eggs"—the New Instagram 'It' Food

Gone are the days when some avocado smeared on toast would be considered a photo op. The Instagram foods of 2017 are mythical, ethereal, and downright otherworldly. We've seen unicorn lattes and mermaid toast—now everyone is buzzing about "cloud eggs." This airy twist on traditional baked eggs looks pretty much like you'd imagine:

 

 

So how does one make their breakfast look like a puffy mass that descended from the sky? The process is surprisingly simple. We asked Kelly Senyei, a trained chef and food blogger based in Newport Beach, CA, and founder of Just a Taste, to share how it's done. (Psst: Here's How to Make Sheet Pan Eggs—and Why You Should.)

  1. Separate the eggs. Crack your eggs and carefully slide the whites into one bowl and place yolks in a separate bowl (or just keep them in the shells and set aside to minimize breakage). Add a pinch of salt and pepper to the egg whites.
  2. Beat the egg white. This step is key. You can beat the whites by hand with a whisk, but it's a lot easier to use an electric mixer (either handheld or stand). After a few minutes of beating the egg whites will become very fluffy—you want them to form stiff peaks. "To know if your egg whites are holding stiff peaks, dip the whisk or beater blade into the mixture then pull it out quickly and stand it upright," says Senyei. "If the egg white peak remains standing and doesn't fold over or lose its shape, you're ready to turn your whipped whites into clouds. If it slumps, you're only at the soft peaks stage, so you'll want to continue whisking."
  3. Bake. Spoon the fluffy egg whites into mounds on a baking sheet lined with parchment paper. Make a deep well in each mound. Bake in the oven at 450 degrees for 2 minutes. Remove the baking sheet from the oven and place an egg yolk inside each well. Bake the eggs an additional 3 to 5 minutes, depending on how runny you like your egg.

Serve on toast or eat them on their own. For flavor variations, you could also fold in grated cheese, herbs, or ham into the egg whites before baking.

 

 

As Hoda Kotb noted on the Today Show, the "clouds" offer a fluffy texture akin to bread, so you may not even miss the carbs when eaten a la carte. There you have it—a nutritional excuse to get on the #cloudeggs bandwagon. Enjoy!

 

 

#EggInACloud #EggCloud #CloudEgg #CloudEggs #CloudToast

A post shared by Kristi Farinelli (@kristifarinelli) on

 

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