Orsini Eggs (how to make cloud eggs)

If you've ever wondered what those fluffy eggs that look like a cloud are, the answer is Orsini Eggs (in English known as "cloud eggs", which literally translated would be "cloud eggs"). It's a recipe that's not only eye-catching and curious, but fortunately super easy to make, and it's delicious!

It's an ideal way to avoid frying if you want fried eggs to dip bread into, or if you don't want to complicate things at a dinner with friends but want to impress (you can't deny the presentation is very curious and elegant!).

Below you will find a double recipe:

• How to make Orsini Eggs
• Orsini Eggs recipe with bacon on toast

What Orsini eggs are and how to make them

Orsini eggs are baked eggs, presented with a very fluffy egg white (as we said, resembling a cloud), because what we do is separate the yolks from the whites, whip the latter so they gain volume and then reintroduce the yolk in the center. The eggs are baked in the oven, without oil.

In many Orsini egg recipes, grated Parmesan is added to the whites. Doing so is optional, and it's a way to vary the recipe. Personally I like to add it; I think it gives the whites a bit of flavor, which would otherwise be very neutral, and definitely color, since it takes on a beautiful golden hue.

How to make Orsini eggs step by step:

1. Separate the whites from the yolks, being careful not to break the yolks (I recommend using an egg separator in this case).
2. With a whisk (use the balloon whisk attachment if you're using a KitchenAid), whip the whites until they are fluffy, adding a pinch of salt. Beat until stiff peaks form, as if you were making meringue.
3. With the whipped egg white, make nests on a baking tray or ovenproof skillet. Be sure to shape them to make a hollow in the center, using a spoon (where you will later add the yolk).
4. Preheat the oven to 200 ºC and bake the whites about 4 minutes, until they begin to set. Open the oven, remove the tray and add the yolks into the center of your egg nests. Salt and pepper, and return to the oven to continue baking 3 or 4 more minutes, until you see the whites are golden (but the yolk is still runny). Ready!

Orsini Eggs with bacon, assembled on toast

Ingredients (for 2 people)

• 2 XL eggs
• 4 slices of bacon (see notes)
• 1-2 teaspoons of grated Parmesan
• Salt
• Pepper
• Some slices of good bread (or the base of a couple of bread rolls or hamburger buns)
• Fresh chives for garnish
• Oil (only to add a little to the bread)

Optional: cherry tomatoes to accompany

Preparation

1. Preheat the oven to 200 or 210 ºC.
2. With an egg separator, separate the yolks from the whites carefully so as not to break them. Place the whites in the KitchenAid bowl (or a large bowl), while reserving each yolk in a cup or ramekin so you have them individually.
3. Beat the whites with an electric whisk or with the balloon attachment if using the KitchenAid. At high speed, adding a pinch of salt once you start whipping.
4. Optionally, you can add a pinch of chives so they remain in the whites, to add flavor and color inside. Once the whites are whipped.
5. In a nonstick tray, distribute the egg whites into 2 mounds, making a nest with a hollower part in the center. Sprinkle the Parmesan over the whites (they will add flavor and color as they brown).
6. Place in the oven and bake about 4 minutes. Remove the tray, add the egg yolks you had separated, one into each egg nest. Season with salt and pepper and return to the oven. Bake 3 more minutes and remove from the oven.
7. While the eggs are baking, put the skillet skillet on the heat, and add the bacon slices (no oil or salt, they will release their fat and are already salty). Let them fry a few minutes until well done (you can use ham instead, see notes below). Leave it to your liking; at home we like it very well done.
8. Toast the bread, in a toaster or next to the bacon in the same skillet skillet.
9. When adding the bacon to the pan, you can also add some cherry tomatoes so they roast over the heat (as you can see, the skillet is above all a grill).

Plating:

1. Place the toasts on a serving board or plates. Drizzle with a little oil (and you can rub the bread with a little garlic too)
2. Put the crispy bacon or ham on top of the toast, and add the Orsini eggs on top.
3. Garnish with a bit of chives. Enjoy.

Notes

• It's important, when preparing the recipe, that the eggs are at room temperature for whipping.
• I've made it with bacon, but when I'm in "easy mode" I use ham, which I make crispy in a few minutes in the microwave. Then I serve it with the toast and eggs and it's fabulous (in fact, personally I enjoy it even more than with bacon, although at home they prefer the bacon).
• You can try other cheeses besides Parmesan, but choose grated cheeses that are rather dry (so they don't deflate the whites if they melt). The idea is to add some flavor or a salty note to the whites.
• You can rub the toast with a little garlic; it tastes delicious in this recipe. You can also use garlic-infused oil or oil flavored with pepper or parsley (or use pizza oil) on the bread; it's a great way to add different flavors to the recipe each time you make it.
• If you want, you can leave the bacon half-cooked in the skillet and assemble the meringue nests directly on top of the bacon, then proceed to bake in the skillet directly instead of doing it on a separate tray.