Angel Eggs On A Cloud Recipes

ANGEL EGGS ON A CLOUD

Steps:

• 1. Preheat oven to 450ºF. Separate eggs, putting whites in a large chilled mixing bowl of a stand mixer and yolks in a small individual bowls. On low speed with a whisk attachment, whip whites and gradually increase speed. When sides start to create bubbles, add cream of tartar. Continue whipping until stiff peaks form. Gently fold in cheeses and chives with a spatula.
• 2. On a parchment paper or silicone mat, spoon egg whites into 2 pillows. With a teaspoon, make a deep well in the center for the egg yolks later on. Bake in preheated oven for 3 minutes. Add one yolk to each well; season with pepper and paprika. Return to oven and bake until yolks are just set, 2 ½ to 3 ½ minutes.
• 3. Note: To make sure the egg yolks won't stick to the bowls, spray lightly the container with cooking spray
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=1J2gjSi9UVs

CLOUD EGGS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Separate the egg yolks from the egg whites. Save the yolks for later.
• Using an electric hand whisk, whisk on a high speed until soft peaks form.
• Fold in salt and pepper.
• Spoon the egg whites onto a baking tray and make a well in the middle, for the yolks to go in later. Bake for 8-10 minutes.
• Drop the yolks into the whites and bake for a further 3 minutes.
• Serve on toast or with sides of your choice.
• Enjoy!

CLOUD EGGS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
• Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
• Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
• Serve on top of buttered brioche toast.

ANGEL EGGS ON A CLOUD

Steps:

• Preheat oven to 450ºF. Separate eggs, putting whites in a large chilled mixing bowl of a stand mixer and yolks in a small individual bowls.
• On low speed with a whisk attachment, whip whites and gradually increase speed. When sides start to create bubbles, add cream of tartar. Continue whipping until stiff peaks form. Gently fold in cheeses and chives with a spatula.
• On a parchment paper or silicone mat, spoon egg whites into 2 pillows. With a teaspoon, make a deep well in the center for the egg yolks later on. Bake in preheated oven for 3 minutes. Add one yolk to each well; season with pepper and paprika. Return to oven and bake until yolks are just set, 2 ½ to 3 ½ minutes.
• Note: To make sure the egg yolks won't stick to the bowls, spray lightly the container with cooking spray.

EGGS IN CLOUDS RECIPE BY TASTY

Steps:

• Separate the yolk from egg whites.
• In a chilled metal bowl, whisk the whites until stiff peaks form. Mix in whatever you want. We use bacon, chives and parmesan cheese.
• Spoon the whites into even piles on a baking sheet and create a well in the center of each pile with the back of the spoon.
• Bake at 450°F (230°C) for 3 minutes.
• Put a yolk in each well, bake another 3 minutes.
• Enjoy!

EGGS IN A CLOUD

Steps:

• Preheat oven to 350 degrees. Lightly toast bread slices and place on a cookie sheet lined with parchment paper or aluminum foil for easy clean up.
• Top each slice of bread with a slice of ham; top ham with a slice of cheese.
• Using an electric mixer, beat egg whites in a mixing bowl until fluffy and stiff peaks have formed.
• Mound egg whites attractively atop each slice of bread, forming a well in the center. Slide an egg yolk into the center of each egg white well.
• Place cookie sheet in the center of oven and bake for 10-15 minutes, or until the egg whites are lightly golden and egg yolks are just set (egg yolks will be over-easy to over-medium in doneness).
• Remove cookie sheet from oven. Plate immediately and serve warm.

EGGS IN A CLOUD

Steps:

• Preheat oven to 450°F.
• Separate egg whites into one large bowl, and separate egg yolks into 4 small bowls.
• Beat egg whites to stiff peaks. Fold in bacon, chives, and cheddar cheese.
• Spread egg whites onto a parchment-lined sheet tray and use a spoon to make a well in the center of each egg. Bake 3 to 4 minutes until golden brown.
• Carefully remove from oven and add an egg yolk to each well. Bake until egg yolk are set about 2-3minutes.
• Sprinkle with salt and pepper and additional chives.

EGGS IN A CLOUD RECIPE BY TASTY

Steps:

• Preheat oven to 450°F/230°C.
• Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls.
• Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
• Salt and pepper to taste. Fold in bacon, parmesan cheese, and chives. Do not overfold.
• Scoop onto baking tray and make an indent in the middle using the back of a spoon.
• Bake for 5-8 minutes or until egg whites start to brown.
• Place the egg yolks into center of the egg whites. Bake for 3 more minutes.
• Enjoy!

ANGEL'S CLOUD

Steps:

• 1. You must preheat the oven to 275* And you must have a kettle of hot water, but not boiling. I can't give you the exact amount of water as I don't know what size pans you will be using. The baking instructions will give the amount of hot water in inches you will need. Dust a bundt pan with white flour. Shake out any access. And set aside away from the stove and/or heat source.
• 2. Beat the egg whites in a large clean, dry, bowl until you have peaks, but are not dry.
• 3. Beat in gradually each sugar, alternating between each sugar until all is thoroughly incorporated. DO NOT over beat. I perfer to hand whip the sugars in, but you don't have to. I sift my powdered sugar, but you don't have to do this either.
• 4. Add the vinegar, tartar and vanilla. Don't worry about the vinegar smell. There is no taste or smell of vinegar when it is done. The vinegar is use to activate the Tartar.
• 5. Spoon mixture with a wooden spoon into a bundt pan evenly. Scrap the bowl clean. Gently with the back of the spoon smooth the Cloud out. Do NOT shake or bang the bundt pan...it will settle on it's own in the over. *You can use wooden chopsticks to help release any large air bubbles you think you might have by gently poking through the egg white mixture a few times.*
• 6. Ok..now this is where I will explain the hot water. You will need a pan that is deep, but not as tall as your bundt pan and larger then your bundt pan. I use an insert pan, but you could use your roasting pan or a large deep pyrex dish.
• 7. Place the pan you are going to use for the hot water in the warm oven. Pour about an inch of hot water in the pan. Place your bundt pan in the middle of the pan of hot water. Make sure the sides of the pans don't touch each other. There should be 2" of hot water, if there isn't..add more hot water carefully and slowly so not to splash the hot water till you have 2 inches. Don't go crazy and use a ruler...EYE IT. It's about the full lenght of your thumb.
• 8. Bake in a slow oven at 275* for 3 1/2 hours to 4 hours. Depending if you live in high altitude and/or how much hymidity you have. DO NOT OPEN THE DOOR!!! The top of the Cloud will have a light golden color to it when it is done. Remove from oven. Let cool on a rack. Run a clean cold knife around the edges. Place a serving dish over the top of the Cloud and invert. Shake gently to loosen onto serving plate. Refrigerate till completely chilled.
• 9. Whip the cream and gently add 1 Tablespoon of powdered sugar and a splash of extract. The powdered sugar will prevent the whipped cream from separating. Now fold in your fruit in gently. Saving a few berries for the top to decorate with. Frost the top and sides with the whipped cream. Refrigerate until ready to serve. I like to use mint leaves on the top with the fruit for color, adding them at the last minute before I serve it. Chill until ready to serve.
• 10. Notes: I use powdered sugar when I make Whipped cream..it keeps the cream from separating or running. I have used different flavored extacts and flavored sugars when making this..rose, lavendar, violet, lemon, orange, maple..you name it have use it. Including spices.
• 11. If you are baking this the day before I wouldn't frost it. I personally detest the flavor of whipped cream the next day. The way to get the best results when whipping cream is to place the bowl you are going to use to whip the cream in, in a bowl of ice.