Angel Eggs on a Cloud
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2 largefree-run eggs, room temperature
1/4 tspcream of tartar
1 1/2 Tbspasiago cheese, grated
1 Tbspparmesan cheese, grated
2 Tbspchives, chopped
·ground black pepper, to taste (i always use mixed peppercorns)
·smoked paprika, to taste
How to Make Angel Eggs on a Cloud
- 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