云朵鸡蛋配土司

材料
大型鸡蛋4个
犹太盐少许
涂好牛油的奶油面包4片

做法
1 预热烤箱至175°C。在烤盘上铺好烘焙纸，喷上避免粘连的喷雾。
2 在4个小碗中喷上避免粘连的喷雾，分离蛋黄和蛋白后把蛋白放进中等大小的搅拌碗，把蛋黄分开放进小碗，每碗放1个蛋黄。在蛋白中加入一大撮盐，用电动搅拌器低速搅拌2-3分钟成干性发泡。
3 在烤盘上放上4大勺蛋白，用汤匙在每个蛋白中间按下一个凹陷，放进烤箱烤约6分钟至蛋白变硬，质地不再潮湿且开始变成棕色。把蛋黄轻轻倒在每块蛋白的凹陷中，继续烤至蛋黄边缘开始凝固但依然是流质的状态，耗时3-4分钟。用盐调味。
4 把烤好的云朵鸡蛋放在涂有牛油的奶油吐司上即可。

Cloud Eggs

Ingredients
4 large eggs
kosher salt to taste
4 slices buttered brioche toast

Method
1 Preheat oven to 175°C. Line a baking sheet with parchment and coat with nonstick cooking spray.
2 Coat 4 small bowls with nonstick cooking spray. Separate eggs and put whites into a medium bowl, put yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to egg whites and beat with an electric mixer on low speed until stiff peaks form, 2-3mins.
3 Dollop 4 large spoonfuls of egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake whites until they are firm, no longer wet and just beginning to turn brown, about 6mins. Gently pour 1 yolk into the well of each white. Bake until the edges of yolk just start to set while still being runny, 3-4mins. Season with salt.
4 Serve on top of buttered brioche toast.

食谱提供
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