Cloud Eggs Are Back: Rediscover This Forgotten Cooking Delight!

Protein-rich, convenient, and cost-effective… Could eggs be the perfect food? Beyond their array of amino acids and vitamins that enhance their nutritional profile, their versatility in the kitchen is particularly remarkable. Just in the realm of baking, they bind doughs and lighten cakes, sponge cakes, and mousses, especially when their whites are whipped into stiff peaks. They also play a crucial role in savory dishes, contributing to quiche fillings, shakshukas, cheese soufflés, and carbonara pasta. Sometimes, they even take center stage in a meal.

While they could easily become mundane, eggs have consistently found ways to reinvent themselves without needing extravagant additions. Consider a simple pot of boiling water. By just varying cooking times, you can enjoy three different outcomes: soft-boiled (perfect for dipping toast soldiers), medium-boiled (excellent on avocado toast), or hard-boiled (ideal for adding substance to rice or potato salads). And if you decide to remove the shell, you might manage to create a poached egg by cracking it into swirling water. In a skillet, they transform again, becoming the base for omelets and scrambles, with doneness adjusted to taste.

And what about baking? Eggs en cocotte, baked in individual ramekins, often come to mind first, making a strong impression as a starter. But there’s another technique, even more astonishing, that dates back to the 17th century. Yet, strangely, it had fallen into obscurity until food influencers rediscovered it a few years ago. Its name? The cloud egg, also known as Orsini egg. Its distinctive feature? A fluffy “souffléd” white that encases a still-runny yolk. Interested in trying the recipe? The video creator Hervé Cuisine shows you how.

First, separate the whites from the yolks, keeping the latter in their half-shells or in individual ramekins. Then, whip the whites to stiff peaks with some fleur de sel and a pinch of nutmeg. Next, distribute a portion of the whipped whites into the wells of a greased muffin tin. Gently indent the bases to nestle the yolks, which you can season with grated cheese or herbs de Provence if desired. Finally, cover with the remaining whites, shaping them into smooth mounds, and bake for 6 to 7 minutes at 350°F until golden and crisp on top. A delightful cloud to savor!