For dinner tonight, I had a go at something I’d seen in one of those Facebook videos that someone shared – eggs in clouds.
I googled it and found this recipe by Rachel Ray. Now, I do need to point out that I didn’t follow the recipe exactly – we didn’t have any Parmesan, I wasn’t sure whether my husband was saving the pancetta for something so I didn’t use it and I have an AGA here so don’t know the exact temperature of the oven. I LOVE my AGA but its temperature does rather depend on what sort of things it’s been used for that day and the time of day (it’s electric so goes into downtime in the middle of the day).
Ingredients (if you’re following the recipe correctly)
1/4 cup grated pecorino-romano – I took this to mean parmesan (which I didn’t have)
1/4 cup chopped chives – Woohoo! I grow this in the garden so I had it
1/4 cup crumbled bacon – should think pancetta would do (but I didn’t use it)
Now, you will notice that the recipe calls for “cups”. Being English, this is meaningless to me but I do have a volume converter on my phone and it says that quarter of a cup is just over 2 fluid ounces (or 60 ml). So, as I was only measuring out chives, I took this to mean “some”.
Separate out the egg yolks and whites and put the yolks to one side.
Beat the egg whites until stiff peaks form.
Fold in the chopped chives (and the other stuff) into the beaten egg whites. Then put them in mounds on a lined baking sheet, putting a dent in the middle. Bake in a hot oven (450 F / 230 C so I just shoved this at the top of the hot oven) for about three minutes.
Then put an egg yolk in the middle of each mound and put back in the oven.
Now, the recipe said to bake these for two to three minutes but I checked them after three and they were no way well done enough for my kids. Unfortunately, I was also making the “proper” kids tea at the same time so got a bit flustered and ended up leaving them in the oven for about eight minutes. They looked okay though.
My son announced that they looked “disgusting” but my daughter had some and said they were “yummy”. My husband said that they were nice and had a second one. However, I think he was being kind because he put pesto on the second one. The egg yolk was overdone but not horrifically – next time I’ll do that bit for about five minutes. Also, next time, I’ll actually use the ingredients listed.