- 4 Large Eggs
- 30g of Pearl Street Caviar
- Dill for garnish
- Yield: Makes 4 eggs
The light, airiness of egg whites; the warm, ooziness of yolks--topped with a delicate pop of maritime caviar goodness. This combination of caviar and cloud eggs will send you to Cloud 9.
Not to mention, your brain will thank you as its packed full of good fats, amino acids, and more vitamins than you need.
Preheat oven to 300 F & line baking sheet with parchment paper. (we suggest a small dusting of cooking spray as well)
Grab two cooking bowls--one large and one small. Separate the yolks from the whites and put the yolks into the small bowl and whites into large bowl.
Add a pinch of salt to the egg whites and beat with electric mixer on low until peaks form. Think meringue here!
Dollop 4 spoonfuls onto baking sheet and make a small dip into the top with the back of the spoon. Place in preheated oven and bake until whites are no longer wet and become firm with slight brown edges. About 4 minutes.
Remove from oven and place one egg yolk in each dip of the baked egg whites. Place back into the oven and cook until the yolks begin to firm up. About 2 minutes.
Garnish with a teaspoon of caviar and sprig of dill.