We are always up for trying to make everyday food in different ways. So, when we found cloud eggs we knew we’d have to whisk some up ourselves.
And when I say whisk, I don’t mean it as joke. If you haven’t made cloud eggs before, prepare your arm for a workout.
It took Chef T about 10 solid minutes to beat these egg whites into shape. Her arms were flying so fast, I figured it was better to not get in the way. I didn’t want to get whisked to death.
What’s that you say? We could just use a stationary or hand mixer with a whisk attachment? Haha… why didn’t we do that?
Either way, whisking it by hand builds character. And arm strength, lots of arm strength.
Keep your spices on the food, not the floor,
Your favorite alternative chefs, K & T
Hashbrown Cloud Eggs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Brunch Enthusiasts
Ingredients
- 2 Russet potatoes peeled and grated
- Olive oil
- 4 eggs separated
- 3 slices Prosciutto chopped
- ½ cup Spinach chopped
- Salt and Pepper to taste
- Cilantro garnish
- Paprika optional
Instructions
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Preheat oven to 425 degrees F.
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Rinse your grated potatoes out with water to wash away some of that starch, then squeeze out as much water as possible. I recommend using a cheesecloth if you have one.
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Heat griddle up to 400 degrees and drizzle olive on top. Place a handful of potato on the griddle and flatten to ¼ inch thick. Salt and pepper the potatoes and flip when the bottom is golden. Cook the other side until it’s crispy and golden.
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While your potatoes are cooking, start whisking egg whites until they form stiff white peaks. This can be done with a mixer or by hand if you are trying to build some biceps in the process.
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Gently fold in your spinach and prosciutto. Be careful not to break the egg whites or else your eggs will not be light and fluffy..
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Spoon egg whites onto lined baking sheet. Make sure to leave a nice well in the center for the egg yolks later.
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Bake egg whites for 8 minutes until they just barely start to become gold on the edges.
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Pull the egg whites out of the oven and gently slide the egg yolks in the center and back for another 4 minutes.
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Place your egg cloud on top of your hashbrown and garnish with some cilantro.