Egg whites whisked like meringue, then baked into puffy clouds, are best served on top of buttery, toasted bread for a fun take on a breakfast classic.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
88 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.
Step 2
Crack 1 egg into a clean hand and then separate carefully by letting egg white drip between your fingers into a large bowl. Reserve yolk in a separate, smaller bowl. Repeat with second egg.
Step 3
Pour vinegar into egg whites. Add salt, and whisk until we have relatively firm, but not dry, peaks.
Step 4
Spoon the egg whites onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in centers using the back of a spoon.
Step 5
Bake in center of the preheated oven until egg whites just start to take on some golden color, 5 to 6 minutes. Add yolks to depressions, and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.
