So I think I've finally got the hang of "Cloud Eggs".. it is a recipe you have to really watch your timing with.
Being alone I only use the toaster oven. I could do two maybe even 4 in it, but otherwise for a crowd I would use the big oven.
Preheat oven to 425 f.
Butter a piece of parchment paper for your sheet - I don't have a small silicone sheet but I would think you should also butter that. Aside from the fact it will slide off nicely it does impart a buttery hint.
Separate your egg white and yolk. Beat the white into a meringue but stop
before it is really 'dry'.
Here is where you can add your different optional ingredients - to each his own! I use about
1 heaping Tbsp of finely minced scallion/shallot,
1 Tbsp bacon bits (I don't feel like dirtying a pan to cook bacon - but I might for a bunch of people),
freshly ground pepper (salt comes later)
more options: grated cheese, minced olives, any herb as in Italian seasoning, basil, tarragon, I like hand rubbed oregano, etc... whatever you can dream up! I would try to limit the additions as you don't want to overwhelm the egg white.
- pile your egg white on your parchment paper in a mound,
- indent a circular area just a little larger than your yolk, as the meringue bakes it puffs a little bit making the indent slightly smaller.
- bake for 2 min. (possibly 3, depending on your oven) USE YOUR TIMER
- remove from oven, add your egg yolk,
- sprinkle with salt (malden salt is pretty, but just a little!
- bake for another 2 min. - then check every minute
til you see the bit of white that was still around the yolk turning white and dry spots seem to appear on the yolk.
- meanwhile make your toast