How do you like your eggs?
Scrambled? Over-easy? On a cloud??
If you happened to scroll through Instagram last month, then you may have stumbled upon a photo or two (thousand) of cloud eggs – aka the latest food trend to take the internet by storm (no pun intended…)
For a solid week or two, I could hardly open my Instagram feed without being assaulted by some serious yolk porn. It seemed that everywhere I looked, I was faced with tantalizing photos of picture-perfect bright yellow yolks nestled atop fluffy egg white “clouds” (not that I’m complaining, but seriously it was out of control).
While I was certainly intrigued by the latest craze, I had zero intentions of actually trying it out myself. For one, I’ve never been one to keep up with the trends – I find the whole thing to be rather exhausting (which is why most of my closet is circa 2008). Plus, if we’re being honest, the whole thing just seemed a bit too complicated for my liking – I’ll stick with my scrambled eggs please and thank you.
But that all changed when I attended the Ohio Poultry Association’s Blogger EGGstravaganza last month. Over the course of 2 days, I probably tried upwards of 20+ different delectable egg dishes. But looking back, one of the ones that stood out the most in my mind would have to be the cloud eggs!
Not only was I pleasantly surprised by their taste, but also with just how easy they were to make! I watched in awe as Jim, the OPA’s Executive Vice President, whipped up (literally) this elegant-looking dish in a matter of minutes. He doctored up his version with some bacon, parmesan cheese, and fresh herbs for a light and decadent egg dish that literally melted in your mouth. One bite in and I was an egg cloud believer.
It probably doesn’t hurt matters that the look of these fluffy egg “clouds” reminded me almost immediately of light, buttery biscuits. And I’m not just talking any biscuits.. I’m talking Red Lobster’s infamous CHEDDAR. BAY. BISCUITS.
Now, if there’s one thing that you should know about me, it’s that I take my carbs very seriously. In fact, I have been known to have the tendency to judge a restaurant based on their selection of free bread. That being said, it should really come as no surprise that Red Lobster was my restaurant of choice growing up (followed closely by Olive Garden and their buttery breadsticks, obvs. Mmmm…)
And even though it’s been years since I’ve gotten my hands on one of those delightfully doughy biscuits, my love for them remains. So I decided to take this opportunity to pay tribute to one of my childhood favorites with Cheddar Bay Cloud Eggs! After all, isn’t everything better when it’s topped with an egg?!
Cloud eggs may no longer be trending on Instagram, but I don’t see this dish going away anytime soon. Because let’s be real…
Instagram trends may come and go, but Red Lobster’s cheddar bay biscuits are FOREVER. xoxo
Cheddar Bay Cloud Eggs
|Prep:||Cook:||Yield: 4 eggs||Total:|
Take your brunch game to the next level with Cheddar Bay Cloud Eggs - a gluten-free, protein-packed spin on Red Lobster's infamous (and highly addictive) Cheddar Bay Biscuits!
- 4 large eggs
- 1/4 tsp Old Bay seasoning
- 1/4 tsp garlic powder
- 1/4 cup cheddar cheese, shredded
- salt and pepper, to taste
- fresh parsley, chopped (optional)
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Separate the egg whites and yolks and combine the whites in a large bowl. Carefully place the yolks in a small bowl and set aside.
- Season the egg whites with Old Bay, garlic powder, salt and pepper (to taste)
- Using a handheld mixer (or a Kitchen Aid), whisk the egg whites until stiff peaks form, about 4-5 minutes. The end product should be light and fluffy and resemble mashed potatoes.
- Gently fold in cheddar cheese, being careful not to overmix, as this will deflate your egg whites.
- Spoon egg whites into four large mounds on the prepared baking sheet. Make a small indent into the center of each mound to create a nest.
- Place the egg whites in the preheated oven and bake for 3 minutes.
- Remove from oven and carefully add a yolk to the center of each cloud. Sprinkle with chopped parsley, if using.
- Return to the oven for 3 minutes until the egg is just set.
- Remove from oven and serve immediately.