Egg cloud in the oven is a simple way to serve ordinary eggs in a spectacular and unusual way. The secret is that the whites are whipped separately into a lush foam, and the yolks are baked on top, so the dish turns out to be light in appearance and tender inside.
For this recipe, it is important to work carefully: the yolks should be left whole, and the whites should be well beaten with a pinch of salt. Such scrambled eggs are baked quickly, so it is better to serve them immediately, until the protein mass has settled.
Ingredients
- chicken eggs – 2 pcs.
- butter – 1 tsp
- salt – a pinch
How to cook step by step
Step 1. Separate the yolks from the whites and make sure that the yolks remain whole. They will then lie on top of the protein base.
Step 2. Add a pinch of salt to the egg whites and beat with a mixer to a lush, stable foam. The mass should hold its shape well, but not be dry.
Step 3. Grease a baking dish or small cast iron pan with butter. Spread the beaten egg whites, make a slight depression in the center and carefully place the yolks there, without damaging them.
Step 4. Put the mold in the oven heated to 180 C for about 10 minutes. The whites should set and brown slightly at the edges, and the yolks should remain tender.
Serve scrambled eggs immediately after baking. If desired, it can be supplemented with cheese, greens or fresh vegetables.
Useful tips
- Use a clean, dry bowl, then the egg whites will curdle better.
- Do not overcook the dish in the oven, so that the egg white does not become dry.
- Serve immediately, because after cooling, the scrambled eggs lose their airy texture.