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What Are Cloud Eggs?


 

Currently netizens are obsessed with “cloud eggs”.  Cloud eggs are eggs, made with a technique that makes the whites expand.  Making the whites look like clouds framing a bright sunny yolk.

So how to make the eggs you have for breakfast look like fluffy clouds that came down from the sky?

The process is unexpectedly simple.

  1. Separate the eggs. Break your eggs and carefully put the whites into one bowl and place yolks in a separate bowl Add just a little bit of salt and pepper to the egg whites.
  2. Beat the egg white. This step is very important. You can beat the whites by hand using a beater, however, it is a lot easier to use an electric mixer (either handheld or stand). After a few minutes of beating the egg whites will become very fluffy—you want them to form firm peaks. To know if your egg whites have firm peaks, dip the beater into the mixture then pull it out quickly and stand it upright, if the egg white peak remains standing and doesn’t lose its’ shape, you’re ready to turn your whipped whites into clouds. If it falls, you’re only at the soft peaks stage, so you will want to continue beating it.
  3. Bake. Spoon the fluffy egg whites into piles on a baking sheet lined with parchment paper. Make a deep well in each pile. Bake in the oven at 450 degrees for 2 minutes. Remove the baking sheet from the oven and place an egg yolk inside each well. Bake the eggs an additional 3 to 5 minutes, depending on how runny you like your egg.

Cloud eggs for breakfast

You can serve them on toast or eat them on their own. For different flavours, you could also put in grated cheese, herbs, or slices of meat into the egg whites before baking. They taste like egg-flavoured marshmallows. Here’s a video of how to make egg clouds.

You can also try your cloud eggs with its’ friend ‘cloud bread’. The reason for its’ increasing popularity is probably because of its’ low calories – it apparently has around 60 cal per portion. Supporters also state that cloud bread is, actually bread without carbohydrates.

Source: Shape, Goodfood , News.com.au & Mirror

 

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