Cloud eggs. Silly but fun too.

I did a silly thing, thanks to NPR.  I made cloud eggs.

Which turns out is pretty easy if you don’t screw up the meringue.  I’d only tried to make a meringue once before and was unsuccessful.  I suppose I could have looked up the directions in one of my cookbooks or online, but where’s the fun in that?

I decided to attempt this using my grill so I wouldn’t heat up the entire kitchen for just two eggs.  With that in mind I fired it up and let it get nice and hot while I prepared the eggs.

First up, the meringue.  Separate the eggs, and whip the whites like there’s no tomorrow.

Second, screw it up by adding seasoning.  Oops.

Actually, the first mistake was when I separated the eggs.  What you can’t see is the yolk that I broke and the cup off-camera containing two eggs waiting to be scrambled.

Because I messed up the meringue, I ended up with two pancake thingies.

And once the yolks were added, kind of breast looking thingies.

But they browned up nicely

And actually tasted pretty good even if they weren’t cloudy by any  measure.

Ok, day 2 and I’m going to try again.  This time I didn’t add anything to the whites though I did break another yolk.  Tough.  I’m going to use it anyway.  It’s off camera waiting in a half shell.

Ooooh, fluffy.

You can either cook the whites for a couple of minutes and then add the yolk or do both at the same time.  I decided on the latter.

Into the grill with you!

The clouds are nice and fluffy and browning at the tips.  The broken yolk as seeped through but oh, well.

Add a bit of seasoning and…

They were quite yummy.  I don’t know that they’re worth the effort unless you’re trying to impress a guest but they were entertaining to make and eat.

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Michael Harrison

Husband, Programmer, Irish dancer, tinkerer, astronomer, layabout (as much as possible)

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