Recipe

The Cloud Egg: A Budding Breakfast Trend

By Nicole Cohen at Southern Methodist University

You may or may not have seen the latest maybe-craze sweeping through social media: the cloud egg. Weird? Possibly. But if it becomes as standard as a poached egg on avo toast, you don't want to be the one left behind with no idea how to cloud your egg.

Plain fried eggs and omelettes are nothing compared to a fluffy, light, whimsical cloud. Whipping the egg makes it expand, giving you an end product that fools you into thinking you're eating more. Plus, with so many food trends focused on rainbows and unicorns, clouds should really be right up there with the best.

What you'll need: An oven, pre-heated to 450 degrees, a pan (I used two to keep the bottom from burning) with baking sheet/parchment, a stand mixer, a spatula.

Cloud Egg

Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Servings: 1

Ingredients

1 egg
Salt to taste
Pepper to taste

Jocelyn Hsu

Step 1

Separate the egg yolk from the white. If you're going for an aesthetically pleasing final product, try to keep the yolk intact.

Nicole Cohen

Step 2

Put the egg white in the stand mixer and whisk for 5-6 minutes, until stiff peaks form.

Nicole Cohen

Step 3

Form your puffy egg white into a whimsical, cloud-like shape, leaving a well in the center for the yolk to be placed into after the first bake. Make sure there is no place that drippage could occur.

Nicole Cohen

Step 4

Bake for 3-4 minutes, until the structure of the cloud seems more sturdy and the highest peaks are just starting to turn a light tan.

Nicole Cohen

Step 5

Take the cloud out of the oven, add the yolk into the well, and pop your cloud back into the oven for another 2 minutes. The end product should be primarily white, with tan peaks.

Nicole Cohen

Step 6

Use a spatula to gently remove your cloud from the baking sheet and place it on its' end destination, whether this be a plate, a slice of toast, or another creation. Season to taste and enjoy!

Nicole Cohen