Eggs in Clouds

DSC_0309 DSC_0323

I got a job! I got a job working in a kitchen! I got a job doing something I really enjoy! Woooooooooo. Imagine I used a few hundred different emoji’s to express my emotions. It’s just all so exciting. Where do I begin?! Probably with where I work. So where do I work? I work at a place called Yolk. It’s a pop up restaurant, and they are all about eggs. Chances are, you may have guessed that already though! So yeah, they do eggs and they do them good. And I mean real good. You could say they are eggceptional or even eggsellent. Or perhaps even eggceptionally eggsellent...

DSC_0288
DSC_0317

I have been told by the boss man that puns are not allowed. No yolk. As you can imagine, not punning doesn’t come easy to me so there’s probably gonna be a whole lot more emerging on the blog. I’ve got to have some sort of outlet and I am 99.9% sure I have a captive audience here. Anyhoo, work. So yeah, I get to make food in a real kitchen for paying customers to eat. It’s great. Yolk is currently popping up at The Proud Archivist, just off Kingsland Road along regents canal. Give me a wave if you happen to swing by for the best eggs ever.

eggs in clouds
DSC_0308

Whilst we are on the topic of all things eggy, let’s have a word or two about this recipe. Eggs in Clouds. Bit of a weird name I guess but also a pretty accurate description. I had this recipe up on the blog before but the pictures were dire so I thought I’d give it a revamp. It also coincides nicely with Breakfast Week, which is this week by the way! I imagine it is an American thing, but I love breakfast too much to turn down an opportunity to celebrate it in all its glory. Let me quickly tell you what Eggs in Clouds are. They are basically whipped egg whites + runny yolk. The egg white is baked so you get this moussey texture. It’s real good. I promise.

DSC_0321 DSC_0307

Separating eggs can seem like a bit of a daunting task at first, but once you’ve done it you’ll wonder what you were so scared about. At least that was the case for me. There’s a number of egg separating devices out there, I have one myself, but I honestly think that the easiest way to do it is with your hands. Sure it’s a little messy but making a mess is all part of the fun of cooking!

Step by step guide to separating eggs by hand:

  1. Crack the egg
  2. Hold out one hand, fingers together but slightly bent to form a little bowl
  3. Tip the egg into your hand so the yolk settles on your fingers, just above where they meet the palm of your hand.
  4. Separate your fingers ever so slightly so the egg white begins to fall through your fingers. Shake your hand slightly if necessary to help the white  along.

Recipe

I can’t quite remember where this recipe came from as I’ve had it written in my recipe book for a while now. You can add whatever herbs and spices you fancy. I went for mature cheddar (because it was in the fridge) and cayenne pepper to give it a bit of a kick. The eggs can be served on there own (carb free breakfast anyone) but I chose to have mine with potato waffles. Probably the best decision I made that day. Maybe even that week.

Serves: 1 (per two eggs)
Prep time: 10 mins
Cooking time: 5 mins
Skill level: Whip them eggs, whip them good. Whip them eggs just like you should. (You need to be able to whip egg whites)

Equiptment
Mixing bowl
Small bows (one for each egg yolk)
Whisk
Baking tray (lined with baking parchment)

Ingredients
large eggs 
10g grated cheese (you choose what type, treat yo’self)
salt & pepper
Optional Seasoning
¼ tsp oregano
¼ tsp garlic salt
⅛ tsp cayenne pepper

Method 

  1. Preheat oven to 200c/180c fan/Gas 6.
  2. Separate the eggs; whites go into the mixing bowl and yolks go into separate small bowls.
  3. Whip the egg whites until stiff peaks form.
  4. Fold in the cheese and seasoning.
  5. Spoon egg white mix into mounds on lined baking tray (one mound for each egg). Make a deep well in the centre of each mound.
  6. Place in oven and bake for 3 mins.
  7. Remove from oven. Place yolks in the wells you made earlier (one yolk for each mound) and bake for a further 2 mins.
  8. Turn oven off and leave tray in for a further 1 min.
  9. Remove from oven and serve immediately.

“EGGSELLENT”-MR BURNS

DSC_0312

Last Friday I went to see this lovely little band Woman’s Hourat The Lexington in Angel (which by the way is a great venue so you should defo get yourself down there). They were wonderful to watch live. Check it…


KB x

Granola

DSC_0238 DSC_0278You may have noticed things have changed a little round here. Welcome to the new and improved KB.eats! I have been so excited to share the new logo and website with you, so I hope you are as pleased with it as I am. With this fresh new look, comes a bit of a fresh start for the blog too. Towards the end of last year, you may have noticed, posts got a little less consistent as I galavanted around the world (well a short spell in Malaysia and some time in South America). But the shenanigans are over, and it’s time for me to get back to reality. Which is good news as it means regular recipe posts. It also means I am entering “real-life adulthood” as I begin the dreaded job hunt.

Quinoa Porridge

It’s good to be home. I don’t just mean my physical home in little old England. I mean home as in this here blog. It’s been an unbelievably long time since I’ve posted on here. My excuse? I was out of the country. Why didn’t I blog whilst I was away you might ask. Well I did, just not on here. I also didn’t want to post poor quality pictures and I was only able to upload pics from my phone for the travel blog I wrote. I hope you find these feeble excuses acceptable. I have a million billion things planned for our KB.eats for the New Year, so I will be making up for lost time. I feel like this is gonna end up being a rather lengthy post. I have so much to say to y’all! First off, if you want to read in detail about my trip to Peru, check out my travel blog here. I am obviously going to tell you a bit about it now, but my focus will mainly be on the food. Obvz. For those of you who are friends with me on facebook, there’s a 376 photo album waiting for you to peruse. HA I totally didn’t even to use a pun there. I just use them so much now they come out without me even having to consciously think about it.