Main ingredients 🥩
eggparmesan cheese powderbreadparsley powder
Solo Cooking God Cloud Egg Toast
An unusual toast featuring soft, meringue-like clouds of egg cooked in a pan with a lid, without an oven
🙋 Recommended for
- ⭐ Those who want to try unique and beautiful egg dishes without an oven
- ⭐ People who love a fluffy, soft, marshmallow-like texture in their toast
Ingredients needed 🛒1 servings
- egg 2 pieces
- sugar a little
- salt a little
- pepper a little
- parmesan cheese powder a little
- bread 1 piece
- vegetable oil a little
- parsley powder a little
Recipe 🍳
- Separate 2 eggs into yolks and whites, placing each in a separate bowl.
- Add a little sugar to the whites and beat vigorously in one direction using a whisk until stiff peaks form.
- Once the foam is firm, gently fold in a little salt, pepper, and parmesan cheese powder, being careful not to deflate the meringue.
- Heat a frying pan over medium-low heat, add a small amount of vegetable oil, then spoon the meringue into a round, thick shape.
- Gently press the center of the meringue and carefully place one yolk on top.
- Add a small amount of water around the edges of the pan, immediately cover with a lid, and steam-cook over medium-low heat until the yolk and whites are set.
- When the bottom is golden and the whites are firm, carefully transfer the meringue onto the toasted bread.
- Finish by sprinkling with additional parsley powder or pepper to taste.
- Separate egg whites from yolks, then beat whites with sugar until stiff meringue forms.
- Mix in salt, pepper, and cheese powder, then place the meringue in a pan and add a yolk in the center.
- Add a little water, cover with a lid, and steam over medium-low heat, then place on toasted bread.
Cooking tips 💡
- Ensure the bowl is completely dry and free of moisture or oil when whipping egg whites—this helps the foam rise quickly and become firm.
- When adding cheese or seasonings, mix gently with a spatula, slicing through the foam to avoid deflating it.
- When cooking in a pan, keep the heat low—high heat can burn the bottom. Use the lid to trap steam and cook the inside thoroughly.
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