Many people have asked me recently if I have made “Egg Clouds”. I can now say that I have. While they were easy to make I wasn’t blown away with the flavor. The texture was unique. I have read that this is actually and old dish the French have been making for hundreds of years called Oeufs à la Neige or (eggs in snow).
You start by creating a meringue with the egg whites, fold in some parmesan cheese and bake at 450F for 3 minutes, add the yokes into a depression on top of the meringue and cook for another 3 minutes. Eat them as is or on top of toast.
I ate them plain. What I’m thinking is that I should come up with some flavored ones. So this weekend I will do some experimenting in my kitchen and create lets say three different flavors. Maybe I will name one bright egg cloud, another maybe blushing egg cloud, and stormy egg cloud. Stay tuned I think a video is on the horizon…..