Skip to main content

Eggs in a Cloud for #FoodieExtravaganza


Welcome to the Foodie Extravaganza
v. June 2015 - celebrating the Incredible Edible Egg

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate the Incredible Edible Egg by serving up egg dishes of all kinds.

This month, it's all about eggs which means you can see an additional 11 delicious and egg creations in this post. Hooray! Thanks to Wendy from A Day in the Life on the Farm for hosting this event. We hope you all enjoy our delicious egg dishes this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The EGG-cellent offerings this month...

And My Offering...
I probably saw a photo of this recipe on Pinterest - or in a magazine. But I didn't tag it or file it anywhere, so I decided to wing it. It's pretty basic...but really flexible. Use whatever cheese and whatever herbs you have on hand.

Ingredients makes 2
  • 2 eggs
  • 2 T grated cheese (I used a mixture of parmesan, asiago, and mozzarella)
  • 2 t chopped herbs (I used a mixture of dill, fennel greens, oregano and basil)

Procedure
Separate eggs, placing the whites together in a small mixing bowl and the yolks in separate small dishes.


Beat the whites until stiff peaks form. Fold in cheese and herbs.


Spoon into 2 mounds on parchment-lined baking sheet. Make a deep well in center of each. Preheat oven to 450 degrees F.


Bake for 3 to 4 minutes. Then gently add 1 yolk to each well. Bake until yolks are set, approximately 3 to 4 minutes. My clouds were a little bit "sunburnt"; bake yours for less time if you want fluffy white clouds.


My taste-testers were so intrigued. They gushed, "Why haven't you ever made this before, Mommy?" And they requested, "Can we have it again tomorrow?!?" Who knew this would be such a hit?

Comments

  1. I think they are gorgeous and I like that they are browned a bit.

    ReplyDelete
    Replies
    1. Thanks for hosting, Wendy. This was a fun recipe to make.

      Delete
  2. I am SO making these this weekend! My son will love these. These are beautiful and I am so curious to see the texture of the "cloud" - so pretty!

    ReplyDelete
    Replies
    1. They are soft, like clouds. They didn't get crisp like a meringue would.

      Delete
  3. Yum! What an interesting idea. I was thinking you had eggs dropped in biscuits or something, I would have never thought of whipping the whites. They look wonderful! We will have to try this!

    ReplyDelete
    Replies
    1. THAT sounds interesting, too. These were wonderful. Let me know if you try them.

      Delete
  4. What a fabulous idea, Camilla! It's savory meringues which never occurred to me before. Pinning these on my Recipes to Try board!

    ReplyDelete
    Replies
    1. Yes! Savory meringues...you're right. But they never got crisp like a meringue does. Now I'm going to have to play, Stacy.

      Delete
  5. These are gorgeous, and they look so tasty. I love how unique they are. I am definitely trying these. I can't wait to see how the egg whites taste! Thanks for such a great recipe!

    ReplyDelete
  6. These look heavenly. Now I have a weekend breakfast project. Except I can never get "stiff peaks" in my whites...

    ReplyDelete
  7. I actually thought your clouds were biscuits. Reminded me of a recipe that I've been hearing to try. Love your sunburnt clouds!

    ReplyDelete
  8. What a yummy eggy idea! Looks like it would make a great breakfast.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh