Saturday, March 28, 2015

Rosie Makes Eggs In A Cloud.

Rosie is making Eggs In A Cloud for breakfast today,
 just in time for your Sunday morning breakfast.

Eggs In A Cloud
Carefully separate the eggs.
Beat whites with a pinch of kosher salt until stiff.
Gently fold in 1 tablespoon grated Parmesan cheese 
and 1 tablespoon sliced scallion per egg white.
Make a nest of whites on parchment paper
and make an indentation in the center to hold the yolk.
Bake the whites at 425° for 5 minutes.
Carefully add the yolks onto each nest.
Bake an additional 3 minutes.

Here are the baked whites.
When you make the indentations for the yolks,
take care to build up the sides
so the yolk will be contained and not spill out.

This is a three-minute yolk.
I like mine runny.
Add an extra minute or two if you want yours tighter.

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