Photos by Sam Bithoney.

Hello readers! Welcome to Sunday Sustenance, a new weekly column highlighting easy meals for the laziest day of the week.. Normally, I’d use this opening paragraph to say “I’m new around here”, but I have a terrible secret – I’m not. In fact, I’ve been around for a while and veterans of the Skillet comments section would know me by another name.

You’d better frickin’ believe it.

Yes, boys and girls, it is I, your beloved Carl! And this is the new job that I am excited to share with all of you! So keeping in traditional Skillet fashion, let’s start off by getting angry about some eggs.

Trendy food and social media aren’t going away anytime soon. Whether it’s time-lapse overhead videos of too much ranch dressing and cheese, or making sure your coffee cup has your name facing out in a selfie—we’re stuck with it. Happily, every cloud has a silver lining. Or in the case of the #trending Cloud Egg - a golden one.

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Cloud eggs, or Eggs in Clouds, or Eggy Poofs (which is a term I hope I just made up) are little more than whipped whites and a cracked yolk that introduces a fun collision of textures and a unique appearance. The ingredients list is basic, and not in the typical social media sense. I mean, look at this!

  • 4 large eggs
  • ·¼ C grated Parmesan cheese

The odds of you having these ingredients already in your kitchen are pretty good! Of course, a few recommendations are in order.

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  • Use the freshest, most consistently sized, straight from the fridge eggs you possibly can. Consistency is targeted more toward the yolk size here, you don’t want a tiny little puff with a massive yolk. We’re making an almost purely visual food, so starting with easily dividable proportions is key. And since we’re whipping these eggs to stiff peaks: cold, fresh eggs take longer to whip to our targeted doneness. The extra time will allow you to relax a bit and not stress out.
  • Use actual cheese. None of that pre-grated, pre-shredded, may-contain-filler-made-of-wood stuff, or “product”. Get yourself a good wedge of cheese and grate it with either a microplane or the small holes on a box grater. You’ll thank me later when you’re just cutting it off the wedge and shoving it in your face at midnight.

With that out of the way, let’s get crackin’. Chill whatever vessel you plan on whipping your eggs in (ideally a metal bowl, which will keep colder longer), preheat your oven to 450° F, and line a baking sheet with parchment paper or a silicone mat. Grate and measure your parmesan, and set it aside for now.

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Separate your eggs, placing the whites in the bowl of a stand mixer or large metal mixing bowl and the yolks into individual cups. They can be Dixie cups, prep bowls or shot glasses if you don’t have anything else. Next up: the only real work you need to do.

Whipping eggs isn’t difficult, but it does require a good eye and some practice. We’re aiming for stiff peaks, so there’s a bit of wiggle room. If you’re not sure or haven’t ever done this before, you can use the whisk attachment of a stand mixer, a hand mixer, and the masochists out there can use a whisk. Whatever tool you decide on, whip on high speed. After about 2 minutes, ever-so-gently fold in your parmesan cheese.

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Divide your whites into four happy little clouds on your parchment or baking mat, and form a small well in the center of each before baking them for 3 minutes.

Pull them out, and quickly – but gently! – slide the yolks into the wells you made in the whites before baking again for another 3 minutes. If you prefer firm yolks, you can add them during the initial 3 minute bake.

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I’m not going to tell you to garnish with chives, crumbled bacon, various pepper sauces, or a crumbling of fancy cheese. I’m not going to tell you that you should dip toast in the runny yolk, or grace your burger with these heavenly billows — everyone has their own preference for eggs, and these hold up just fine on their own. Just make sure you use a solid #filter and #hashtag #that #ur #eating #some #delicious #eggs.