We got all fancy yesterday with our Sriracha “Caviar”, and obviously a fancy condiment deserves a fancy dish. So I present to you eggs in clouds, with a zingy twist.
And just as the Sriracha pearls were way easier than you’d think, as is this dish. You’ll essentially separate some egg whites from some egg yolks, whip up the whites to form stiff peaks, fold in some yums + BACON, and bake. Sounds good?
Now let’s talk about the egg whites for a sec. I didn’t get any pictures of the whipping of the whites because the whole process has just always really stressed me out. Like “Is it done? Okay now is it done? Have I gone too far? Have I ruined everything?!” And by the end I’m just a nervous wreck, regardless of egg white consistency.
But nevermind my Pavlovian fear of egg white whippage, it’s really not difficult. Here are some tips:
- Separate eggs while they are cold.
- Leave whites at room temperature for about 20 minutes. The whites fluff up better when they’re not quite so cold.
- The bowl matters. It should be a small, deep bowl. Copper is best, then stainless steel or glass. Avoid using aluminum (turns your whites gray) or wood (may have oils in it which will prevent egg white fluffage).
- Adding a touch of acid (1/8 lemon juice or cream of tartar) just as eggs begin to froth will mimic the reactivity of a copper bowl and will make for fluffier whites.
- Egg whites don’t like strangers. Even a drop of egg yolk in the whites will prevent them from fluffing, as will any oil residues that may be in the bowl. And don’t add any flavor-makers until after you’ve whipped up the whites.
- When you reach your desired stiffness, stop! Over-beating will cause the perfectly whipped proteins to collapse, causing for a liquidy, flat mess.
- 4 large eggs
- ½ cup shredded pepper jack cheese
- 4 slices bacon can use any variation, cooked
- Spoonful Sriracha “Caviar”
- Separate egg whites from egg yolks. To ensure no egg yolk gets into the white, separate each white into an empty bowl first, then transfer to a bowl containing all 4 egg whites. Each yolk should be placed in its own individual bowl for easy assembly.
- Allow whites to sit at room temperature for 20 minutes.
- Cook up some bacon. Set on a paper towel after cooking to absorb excess grease. Allow to cool then crumble into small pieces.
- In a clean bowl, whip egg whites with an electric mixer (or by hand if you’re a beast) until they form stiff peaks (when you pull the mixer out, the whites form points that do not bend over). Do not go past this point.
- Gently fold shredded pepperjack cheese and bacon into egg whites.
- Spoon 4 even mounds onto a parchment paper-lined cookie sheet, then make a well in the center of each.
- Bake whites at 450 degrees F for 3 minutes.
- Remove from oven and gently place a yolk in each well. Return to oven and continue cooking for 3 minutes.
- Garnish with a small spoonful of Sriracha “Caviar” and serve!
Tips & Tricks
213 calories, .6 g carbs, 16 g fat, 14.2 g protein, 580 mg sodium (per 1/4 recipe)