By Jasmine Kaur
Cloud eggs or, “eggs in cloud” became an Internet sensation a few years back and have been a breakfast staple ever since. But how did they come into being?
These fluffy eggs are a baked delight, made by separating egg whites from the yolk and cooking the former beforehand. The yolk is later dunked in the hollow cloud and baked.
It is believed that it was inspired by a 400-year old recipe found in a 17th century French cookbook called Le Cuisine François, referred to as Oeufs à la Neige or eggs in snow.
Unlike today’s cloud eggs, eggs in snow were cooked with a shovel over fire and egg whites were baked with coal instead of oven, finished off with a sprinkle of sugar.
Whisked into a fluffy and airy bite, the egg whites are hollowed in the centre and the yolk is dropped in into the baked cloud. Season with herbs, salt and pepper.
These eggs can be paired with a toast or eaten as it is. They are no longer called eggs in snow, which is French dessert made with meringue and custard nowadays.