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Baked Sunny Cloud Eggs
This modern take on Baked Sunny Cloud Eggs uses wieners to make the recipe even more visually appealing and tasty. The wieners are split and then shaped into a flower, which gives this dish a unique flavor and appearance.
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Servings: 4
Equipment
- Glass bowls
- Spatula
Ingredients
- 4 large eggs at room temperature
- 2 Wieners could be any type of thin sausage
- A pinch of salt
- 1/4 cup finely grated parmesan cheese
- 1/2 tsp dried savory
- 1 tsp granulated garlic powder
- black pepper by taste
Instructions
- Preheat oven to 400°F (200 to 205°C) and line a baking sheet with nonstick parchment paper. Since the eggs can sometimes stick to the parchment paper, it's a good idea to spray it with cooking oil.
- Take the eggs out of the fridge to let them reach room temperature.
- Split the wieners apart and trim off the ends from each halve.
- Make evenly sized vertical cuts on top of each halve and attach both ends with a toothpick. If the cuts have a different size, the wiener won't hold its shape during baking.
- Separate each egg yolk from the egg whites and put it in a small cup. It's a good idea to use a separate bowl when cracking the eggs. This will help you keep the egg white mixture clean, in case some of the yolks split.
- Adjust the wieners' length according to the yolks. You'd want to size up the wieners before cooking them. In case the middle of the wiener is bigger than the yolk, you should adjust its size by trimming off the ends of the wiener.
- Transfer the egg whites into a large glass bowl with a pinch of salt. Make sure that the bowl you're using is entirely clean and know that metal bowls don't work well for this. If there's any leftover residue, the egg whites won't hold their structure.
- Beat the egg whites on low until they froth, then mix on high until they reach a cloud-like consistency.
- ACT QUICKLY FROM HERE ON BECAUSE THE EGG WHITES WILL LOSE PUFFINESS IN 5 MINUTES.
- Gently fold in the dried savory and parmesan cheese. Don't put all of the cheese and seasonings straight on top. This can ruin the structure of the egg whites.
- Scoop four equally sized heaps of the egg white mixture onto the baking sheet. Use a tablespoon to gently make dents in the heaps so that they start looking like nests. Sprinkle the egg whites with granulated garlic powder and place the wieners on top.
- Bake for 3 minutes in the middle section of the oven.
- Remove from the oven and then place the egg yolks in the middle of the wieners. Bake for another 3 - 4 minutes.
- Remove the toothpicks and serve immediately, garnishing with black pepper.
Video
Notes
- After beating the yolks, you should immediately move to the next steps, since they will lose puffiness in about 5 minutes.
- Don't just dump the spices in the egg white mixture but rather sprinkle them.
- If you want harder yolks than what you see in the photos you can bake for about 5 more minutes.
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Nutrition
Calories: 119kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 174mg | Sodium: 216mg | Potassium: 94mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 238IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 1mg
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.
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