Angel Eggs On A Cloud Recipes

CLOUD EGGS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Separate the egg yolks from the egg whites. Save the yolks for later.
• Using an electric hand whisk, whisk on a high speed until soft peaks form.
• Fold in salt and pepper.
• Spoon the egg whites onto a baking tray and make a well in the middle, for the yolks to go in later. Bake for 8-10 minutes.
• Drop the yolks into the whites and bake for a further 3 minutes.
• Serve on toast or with sides of your choice.
• Enjoy!

EGGS IN CLOUDS

Steps:

• Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
• Whip whites until stiff peaks form.
• Fold in cheese, chives and bacon.
• Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
• Bake at 450 degrees for 3 minutes.
• Then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

CLOUD EGGS

Steps:

• Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
• Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.

ANGEL'S CLOUD

Steps:

• 1. You must preheat the oven to 275* And you must have a kettle of hot water, but not boiling. I can't give you the exact amount of water as I don't know what size pans you will be using. The baking instructions will give the amount of hot water in inches you will need. Dust a bundt pan with white flour. Shake out any access. And set aside away from the stove and/or heat source.
• 2. Beat the egg whites in a large clean, dry, bowl until you have peaks, but are not dry.
• 3. Beat in gradually each sugar, alternating between each sugar until all is thoroughly incorporated. DO NOT over beat. I perfer to hand whip the sugars in, but you don't have to. I sift my powdered sugar, but you don't have to do this either.
• 4. Add the vinegar, tartar and vanilla. Don't worry about the vinegar smell. There is no taste or smell of vinegar when it is done. The vinegar is use to activate the Tartar.
• 5. Spoon mixture with a wooden spoon into a bundt pan evenly. Scrap the bowl clean. Gently with the back of the spoon smooth the Cloud out. Do NOT shake or bang the bundt pan...it will settle on it's own in the over. *You can use wooden chopsticks to help release any large air bubbles you think you might have by gently poking through the egg white mixture a few times.*
• 6. Ok..now this is where I will explain the hot water. You will need a pan that is deep, but not as tall as your bundt pan and larger then your bundt pan. I use an insert pan, but you could use your roasting pan or a large deep pyrex dish.
• 7. Place the pan you are going to use for the hot water in the warm oven. Pour about an inch of hot water in the pan. Place your bundt pan in the middle of the pan of hot water. Make sure the sides of the pans don't touch each other. There should be 2" of hot water, if there isn't..add more hot water carefully and slowly so not to splash the hot water till you have 2 inches. Don't go crazy and use a ruler...EYE IT. It's about the full lenght of your thumb.
• 8. Bake in a slow oven at 275* for 3 1/2 hours to 4 hours. Depending if you live in high altitude and/or how much hymidity you have. DO NOT OPEN THE DOOR!!! The top of the Cloud will have a light golden color to it when it is done. Remove from oven. Let cool on a rack. Run a clean cold knife around the edges. Place a serving dish over the top of the Cloud and invert. Shake gently to loosen onto serving plate. Refrigerate till completely chilled.
• 9. Whip the cream and gently add 1 Tablespoon of powdered sugar and a splash of extract. The powdered sugar will prevent the whipped cream from separating. Now fold in your fruit in gently. Saving a few berries for the top to decorate with. Frost the top and sides with the whipped cream. Refrigerate until ready to serve. I like to use mint leaves on the top with the fruit for color, adding them at the last minute before I serve it. Chill until ready to serve.
• 10. Notes: I use powdered sugar when I make Whipped cream..it keeps the cream from separating or running. I have used different flavored extacts and flavored sugars when making this..rose, lavendar, violet, lemon, orange, maple..you name it have use it. Including spices.
• 11. If you are baking this the day before I wouldn't frost it. I personally detest the flavor of whipped cream the next day. The way to get the best results when whipping cream is to place the bowl you are going to use to whip the cream in, in a bowl of ice.