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...
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.
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.
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:
- Crack the egg
- Hold out one hand, fingers together but slightly bent to form a little bowl
- Tip the egg into your hand so the yolk settles on your fingers, just above where they meet the palm of your hand.
- 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.
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)
Small bows (one for each egg yolk)
Baking tray (lined with baking parchment)
2 large eggs
10g grated cheese (you choose what type, treat yo’self)
salt & pepper
¼ tsp oregano
¼ tsp garlic salt
⅛ tsp cayenne pepper
- Preheat oven to 200c/180c fan/Gas 6.
- Separate the eggs; whites go into the mixing bowl and yolks go into separate small bowls.
- Whip the egg whites until stiff peaks form.
- Fold in the cheese and seasoning.
- 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.
- Place in oven and bake for 3 mins.
- Remove from oven. Place yolks in the wells you made earlier (one yolk for each mound) and bake for a further 2 mins.
- Turn oven off and leave tray in for a further 1 min.
- Remove from oven and serve immediately.
Last Friday I went to see this lovely little band Woman’s Hour, at 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…