Love this lady's quirky recipes but I wish she was more honest about how things taste. Literally everything is apparently mind-blowingly good? It would be a lot more helpful to have more nuanced reviews of the final product.
That got a like, save, qnd subscribe. An absolute must try. I've spent more than 2 years traveling all over France, 28 days at a time, for 30 years and have never seen this on my eat my way across tours.
i love DUCK eggs. i cannot get them? we had them in the supermarkets for years. £2.50 for six. Now all i can get is chicken eggs. The eggs today are vapid. I tasted a Duck egg years ago, and realized.. these are how eggs tasted in the seventies. Today the chickens are fed crap. Anemic. Unless you can source true organic eggs. Know a farmer?
Why such a fancy name for something so straightforward? Maybe because it requires an oven and developed back when ovens were taxed and having one in your house was conspicuous consumption, a lifestyle flex.
My Mom used to make the sweet version of eggs orsini, she liked to call it cherry berries on a cloud. Same concept only turning the whites into meringue and any sweetened berry or any fruit you like thickened as you would for pie filling on top. The only tedious part is cooking the meringue because it requires vigilance as the meringue bakes for a bit and you have to adjust the temperature a couple times at certain points while baking then when its cooled and rested you top with your thickened fruit. This is one of my favorite desserts Mom would make❤❤❤❤❤.
I knew someone that was a chef at nice upscale restaurants. The restaurant he cooked at would cure (?) Egg yolks in salt until dried, then they would use those yolks to grate into dishes. Pure flavor and adds extra creaminess. I know this isn't the same application but the beginning of the video reminded me of that process.
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❤looks so good
Your cookware is such a cool flex, love your content!!
My favorite cook….
This looks like my Sunday brekkie. Thanks Corre for the amazingly simple ideas! Inspirational!
I think I'd pre bake the egg whites, so I could control the yolks
I've seen these called "cloud eggs"
Love your recipe on here! Always great content.
We called them cloud eggs now of course it started with French cuisine… we always had it right.
Love this lady's quirky recipes but I wish she was more honest about how things taste. Literally everything is apparently mind-blowingly good? It would be a lot more helpful to have more nuanced reviews of the final product.
That got a like, save, qnd subscribe. An absolute must try. I've spent more than 2 years traveling all over France, 28 days at a time, for 30 years and have never seen this on my eat my way across tours.
i love DUCK eggs. i cannot get them? we had them in the supermarkets for years. £2.50 for six. Now all i can get is chicken eggs. The eggs today are vapid. I tasted a Duck egg years ago, and realized.. these are how eggs tasted in the seventies. Today the chickens are fed crap. Anemic. Unless you can source true organic eggs. Know a farmer?
Why such a fancy name for something so straightforward? Maybe because it requires an oven and developed back when ovens were taxed and having one in your house was conspicuous consumption, a lifestyle flex.
Looks sooooo fluffy
Mmm this looks bomb 🫢with a baguette… wow
I would like this!
Cloud eggs have the worst texture. Its like all the worst parts of thee egg plus this weired foamy weird bad texture 😂
Looks fluffy, but rather bland
Cloud eggs but with a twist. Definitely trying this.
YUMMYYYY!
Eggs in clouds .I use parmesan .
What are a few of your favorite cookbooks? Also i probably speak for all of us when i say, youre the coolest mom, sister, auntie, friend in the room!
😮
Looks so crazy amazing
A nice dish for carnivore diet- need variety!
Is it brunch?
What’s the name of the cookbook?
Eggs in a cloud 🥚☁️
Yum!! Thanks for sharing all your wonderful recipe try outs, I love your content ❤
My Mom used to make the sweet version of eggs orsini, she liked to call it cherry berries on a cloud. Same concept only turning the whites into meringue and any sweetened berry or any fruit you like thickened as you would for pie filling on top. The only tedious part is cooking the meringue because it requires vigilance as the meringue bakes for a bit and you have to adjust the temperature a couple times at certain points while baking then when its cooled and rested you top with your thickened fruit. This is one of my favorite desserts Mom would make❤❤❤❤❤.
Runny yolks…more nutricious.
❤can’t wait to make this 😊
This has everything I love and I must try! Looks so easy to make. Thx for showing this.
I knew someone that was a chef at nice upscale restaurants. The restaurant he cooked at would cure (?) Egg yolks in salt until dried, then they would use those yolks to grate into dishes. Pure flavor and adds extra creaminess. I know this isn't the same application but the beginning of the video reminded me of that process.
Georgians eat something like this (the country, not the state)
Do you 'Mericans still have to keep your eggs in the fridge?
I have to remove the white strings. 😞
My husband introduced this dish to me when first we began to date. Twenty years on, and he still makes every Saturday.
I have to take the white things off the yolks.
Maybe begin the baking without the yolk in the pockets and add them when the whites are semi done and before the cheese begins to brown.
There’s a similar recipe except there’s garlic infused cream at the bottom of the ramekin. Insanely good
Love your recpies
Can't fluff egg whites with salt where I'm from it doesn't work out.
I heard of this dish. May have been julia child or jaques pepin rerun. Love your channel.
Recipe in julia childs vol 1 mastering the art of french cooking.
I have to take the umbilical cord off of the egg yolks.