Description
You’ve probably seen these things blowing up on social media recently, and by recently, I mean like 2 years ago. These are very easy to do, very fun to make, super cool to look at, and very enjoyable to eat. This could also be a pretty cool menu item for a Mother’s Day brunch. Serve on generously buttered toast with a pinch of cayenne and a sprinkle of coarse sea salt.
Ingredients
- 2 large eggs
- ¼ teaspoon white vinegar
- 1 pinch salt
- 1 teaspoon unsalted butter, or as needed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.
- Crack 1 egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate
- smaller bowl. Repeat with second egg.
- Pour vinegar into the egg whites
- add salt
- and whip with a whisk until we have relatively firm
- but not dry
- peaks.
- Spoon onto the prepared baking sheet
- making sure they are not too wide
- as we want some height here. Shape as desired and make a small depression in the top centers using a spoon for yolks.
- Bake in center of the preheated oven until they just start to take on some golden color
- 5 to 6 minutes. Add yolks and bake until yolks are heated through
- but still runny
- 3 to 4 minutes more. Serve on butter toast.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2