Every few months there seems to be a new trend out there. They didn’t always gain global traction, but possibly starting with the cronut (donut/croissant) and the help of social media these food trends become overnight global phenomena. Recently Starbucks had the unicorn frappuccino that was only available for a short period, and people lined up down the block at stores worldwide to try one.
When you think about the best chefs in the world, you don’t equate them with fad foods. Dominique Ansel, inventor of the cronut, is one of the few exceptions. The cronut propelled him to global fame, but his skill and talent kept him there. The true talent in the food world doesn’t feel the need to reinvent the wheel, they have just learned to use the wheel in the best way possible.
In today’s culture of instant gratification and constant new trends, people are very receptive to new food fads. However, as quickly as they appear, they disappear all over again because most don’t really offer anything particularly revolutionary.
I decided to try out one of the more recent food fads, the cloud egg, and was left wanting. I am sharing the recipe in case you want to try them, but my overall impression was that they were a little dry, and oddly textured. If you want fluffy eggs, stick to the tried and true souffle, they are richer and much more tasty!
What you need:
- 2-4 eggs, separated
- salt and pepper to taste
- 2 chives, sliced thinly
- 3 fresh basil leaves, chiffonade
- Grated Cheese like parmesan or cheddar (optional)
Preheat your oven to 450F.
Put all of your egg whites into one bowl and whisk either by hand or using a hand mixer until you have stiff peaks.
Fold in your herbs, cheese, salt and pepper. (I didn’t use cheese, but many recipes call for it)
Put your egg whites into 2-4 mounds on a baking sheet lined with parchment paper, and hollow out part of the center to form a cup.
Bake for about 3 minutes, until slightly golden brown.
Remove from the oven and put an egg yolk into each egg white cup.
Bake for another 3 minutes or so, and you’re done.
They were a bit more filling than eating a normal scrambled or fried egg, but overall, I will be sticking to the old recipes for my eggs!