Sounds and bit strange but trust me they are really delicious, healthy and Gluten Free.
Ingredients
- 4 medium eggs at room temperature
- pinch table salt
- pinch ground pepper
- pinch cream of tartar
Method
- Pre-heat the oven to 230C Gas 8.
- Separate the egg whites from the egg yolks, taking care not to break the yolks.
- Place the whites into a mixing bowl.
- Add a pinch of salt and pepper and half a pinch cream of tartar.
- Whisk over a medium speed until thick, glossy and creamy.
- Spoon 4 mounds of egg white onto a baking tray lined with baking parchment.
- Using a small spoon make a small indent in the top of the meringue.
- Bake in the pre-heated oven straight away for 4-5 minutes.
- Once lightly browned and well puffed up remove the tray from the oven and add the egg yolks to the indent.
- Return to the oven for 2-3 minutes, just to warm the yolk through.
- Do not overcook or the meringue will collapse and shrivel slightly, giving the whites a chewy texture.
- Serve straight away, you will be surprised how firm the meringue is.
Phil's Tips
Flavourings and fillings can be added before cooking the meringue, or once the whites are cooked before the egg yolk. Or can be sprinkled over the cooked cloud eggs just before serving.
Maybe nice served on toasted pumpernickel, English muffins or even toasted sliced brioche.
Some flavourings suggestions:
- crispy smoked bacon pieces
- sun blush tomatoes
- Parmesan cheese
- finely chopped avocado and red onion
- chopped basil or coriander
- chopped cooked chipolatas
- smoked salmon strips