© 2025 | http://angiesrecipes.blogspot.com
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© 2025 | http://angiesrecipes.blogspot.com
I have ZERO idea why Blogger has UNpublished my post! It simply told me that my post violated the community guides that I DIDN'T. It's just a recipe, I didn't publish anything unusual. Do anyone know what to do? I am repbulishing this post, hopping that Blogger will READ it through and publish it again. Sorry if I have lost all of your comments.
Ready for the fluffiest egg ever? Then switch on the oven, get the Parmesan and eggs out of the fridge and let’s make some fluffy egg clouds for breakfast or brunch! The egg whites must be whipped until stiff peaks have formed before folding in chives and Parmesan. They are then formed into 4 clouds and baked in the oven for 4 minutes before sliding the egg yolk into the well in the center and bake for a further 2-4 minutes, depending on how brown you like them.
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- Preheat the oven to 220C/430F. Line a baking tray with parchment paper.
- Trim ends from asparagus. Finely chop the chives and finely grate the parmesan.
- Separate the eggs, placing the whites in the bowl of your mixer and yolks individually into lightly-oiled small ramekins or tea cups to keep them separate.
- Beat the egg whites with a pinch of sea salt until stiff. Fold in chopped chives and grated Parmesan until just combined. Divide the egg white mixture into four portions on the prepared baking tray and form hollows in the clouds with a spoon.
- Bake the egg whites in the oven for about 4 minutes, then slide an egg yolk in each well and bake again in the oven for 2-4 minutes.
- Meanwhile, cook asparagus in a saucepan of boiling salted water for 2 minutes or until just tender, drain. Drizzle asparagus with olive oil and lemon juice, then season. Toss gently to combine.
- Serve cloud eggs with asparagus, sprinkled with extra grated parmesan.
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
Angie suas receitas de ovos são deliciosas, bjs.
ReplyDeleteThe clouds look so gorgeous! Eggs are finally cheaper in the shops thanks to Easter, they were over 2 euro per a ten egg carton, now they can even be found for 1,3 euro per carton, but just this week while Easter is on.
ReplyDelete...I love eggs and these look great.
ReplyDeleteThese would be lovely for brunch.
ReplyDeleteThese look amazing Angie. Love the asparagus spears you've complimented them with!
ReplyDeleteAngie, this is the first time I've ever heard of cloud eggs, but now they are a must-try recipe for me! They look so good. This may be a wonderful brunch recipe for the holidays!! Too soon to plan? :)
ReplyDeleteA fun and delicious breakfast.
ReplyDeleteQue bonitos y que ricos deben estar.
ReplyDeleteInteresting
ReplyDeleteUn perfetto piatto primaverile, complimenti!!!
ReplyDeleteThese look delicious.
ReplyDeleteThese look so good :-D
ReplyDeleteSomething just a little bit different for breakfast ... YUM!
ReplyDeleteAll the best Jan
Cuisine breads are very satisfying
ReplyDeleteSe ven muy ricos. Te mando un beso.
ReplyDeleteThat really looks terrific!
ReplyDeleteThese look really tasty. And pretty easy to make too. I bet they'd make a super dinner too. Happy new week Angie.
ReplyDeleteHi Angie — I never know why these things happen on the internet, but I am so glad you reposted this. What a wonderful recipe to make for brunch or a light supper. Thanks! David (C&L)
ReplyDeleteWonderful Angie.
ReplyDeleteMaybe it was the "beating of the egg whites"..who knows..I am glad we can see this beautiful recipe now. It looks like the perfect Easter Brunch!
ReplyDeleteSuch a beautiful presentation! Looks amazing - https://caitlinnmegan.blogspot.com/
ReplyDeleteThe mere mention of asparagus transports me to another realm!
ReplyDeleteche buoni!
ReplyDeleteThis is a beautiful plate. I know TheHub would love it if I would make this for a meal.
ReplyDeleteThis is so pretty and happy - just like spring on a plate!
ReplyDeleteBlogger's not always cool, but I heard that the other platforms were worse... However, what happened to you never happpened to me.
ReplyDeleteYour cloud eggs have been on my to-do list for ages... Yours look gorgeous!
Cloud eggs have been so popular (and gone viral for some time) . Indeed, it looks really cool and bet it's fluffy. But I would have just taken out the eggs, parmesan from the fridge and maybe make a frittata out of it. Well that's just me.
ReplyDeleteBlogger is such a pain! I wish i had started with a different platform all those years ago! But then again, a blogging friend said Wordpress was just as bad! This dish looks the business, Angie.
ReplyDeletesherry
I saw you on "Garfield's Blog" and, thanks to your kind and polite comment, I decided to check out your blog too.
ReplyDeleteI think asparagus is very tasty.
I really liked your cooking blog.
I'm already following you and will come back often.
Kisses!!!
Egg clouds with Parmesan and chives? Now that’s how to make breakfast feel like a Michelin-star moment! Love how you’ve turned simple eggs into edible art.
ReplyDelete