Recipe: Every Cloud has an Albumen Lining

We’ve all been there; a guest has come to stay and you wake up to realise your cupboard are looking embarrassingly bare. Put those dreary cornflakes away and fear not… With this terribly simple, yet ingenious, recipe there will be no venturing to the corner shop for you. Keep your slippers on and rustle up this floaty breakfast! Finished Close Up Egg Cloud Edit Ingredients: 1 Egg 1 Slice of Bread Seasoning Servings: 1 Preparation time: 5 minutes Total Time: 20 minutes Instructions:Prebake Egg Cloud Edit 1. Carefully separate the egg white from the egg yolk 2.  In a bowl, whisk the egg white until you have a thick, white clouds and stiff peaks 3.  Toast your bread until it’s 2 shades paler than you normally would 4.  Place your toast on a baking tray and spoon on the egg white cloud, creating a well in the centre to house your yolk (make sure there are no sneaky gaps in your cloud!) 5.  Very gently slide the yolk into the well 6.  Sprinkle with seasoning (standard S&P or for a wake-up call a few sprinkles of chilli) and bake for 10-15 minutes or until the cloud has browned and the yolk is cooked Tip: Choose your bowl wisely for cracking results! Copper will release an ion to combine with the Conalbumin of the egg white to give a sturdier cloud. Glass is also good, but avoid plastic; its porosity means it clings onto fat traces from previous cooking escapades, which will leave your cloud feeling  a little deflated.


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