This morning my brother-in-law sent me the a video of newest culinary craze: cloudy eggs. I of course dismissed it right away. Why whip those egg whites?! But, then I got hungry and softball got cancelled, so here we are.
SO happy I made this. It is better than I could have ever imagined. I didn't think those whipped egg whites would be good at all, but it was amazing.
Get your work place in order (mise en place).
- bowl for scraps
- cutting board
- chefs knife
- sheet pan
- small sautee pan
- preheat oven to 450
I started by making some bacon and roasting sweet potato. Sweet Potato: peeled, quartered then cut into half moons. Toss with olive oil, salt and pepper. Lay out in a sinlge layer on a sheet pan. That sheet pan should have foil down on it. (Saves on clean up.) Let roast for 7 minutes then check and toss until desired doneness. They should be fork tender. I like them to have a little crunch so I let them go until a little dark.
Seperate into two bowls. Yolks in one, whites in the other. Whisk the egg whites until shiny and leaves a stiff peak. You can do this by hand, with a fork, in a kitchen aid or probably in a blender. I have a little hand held electric powered whisk. It is a Cuisinart immersion blender that has a whisk attachment. Worked wonders!
Once stiff and ready add in seasonings. You can take this any way you would like. I LOVE my Pensey's fine herbs, s&p. No matter what add s&p. (salt and pepper). But use what you like. Just a pinch or so. Fold in with fork, whisk or LIGHTLY with a spatula.
By this point my bacon and sweet poatotoes were done. I wrapped the potatoes in their foil and left them on top of the stove to keep warm. I lined the sheet pan with parchment and spooned the whipped egg whites on it. Make a little divet to place in the yolks.
Cook for 3-4 minutes in the oven at 450. USUALLY you could pull them, add the yolk in, cook for a few more minutes and finish with course salt.
I have removed the bacon from the pan. Added diced onion and the mushrooms to the bacon fat. Sauteed until soft. Then reserved the remaining fat to use in the hollandaise.
BUT I dropped my yolks and they broke. Plan B: Hollandaise. Obvi. Best sauce EVER. I use ghee or clarified butter to cook with anyways. (Can't do dairy, so removing the milk fat from real butter leaves the oils that I can eat and cook with like regular butter.) So, warmed the ghee up with the left over bacon fat. Started to whip the egg yolks with a dribble of water and salt and pepper.
Once the ghee is warm, slowly drizzle it into the egg yolks. Keep the yolks moving so they don't become scrambled eggs. Might have to move it to the pan and slowly cook. Once the yellow color has softened and it coats the back of a spoon it is ready.
To finish off this breakfast I sliced some tomato and avocado.
Plate it, drizzle it, and EAT UP!