Cloud Eggs

Ingredients

• 2 large eggs
• ¼ teaspoon white vinegar
• 1 pinch salt
• 1 teaspoon unsalted butter, or as needed

Method

• Preheat the oven to ~190 degrees C. Line a baking sheet with a silicone liner, or use non stick pan, and butter lightly.
• Crack 1 egg into a clean hand and separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg.
• Add squeeze of lemon juice into the egg whites, add salt, and whip until you have relatively firm, but not dry, peaks.
• Spoon onto the prepared baking sheet and shape as desired; make a small depression in the top centers using a spoon for the yolks.
• Bake in the center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.

Option

Fold some grated cheese into the whipped egg whites and make the nests a more cheesy structure!