The Cloud Egg by the French Cooking Academy
246,093
Published 2024-02-29
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All Comments (21)
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Cooking temperature is indeed 180 degrees Celsius - 350 Fahrenheit
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Hi Chef, it's Mike Florence. I'm a seafood chef in the County of Kent, England. This is MANIFIQUE!!! I am thinking of two possibilities. Either, your cream sauce with spinach and smoked salmon for the base, or, your cream sauce with Morel Mushrooms for the base and topped with shavings of Perigord Truffle. GRAND MERCI Chef, Salut, Mike.
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Beautiful version my friend. Ignore all the ignorant people comments. The French truly know how to cook. You are one of my very favorites to watch. Extremely humble and do amazing work. You get my highest compliments for what you do. Bravo!
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The original recipe is Spanish from the 17th century. First written in Martinez Montiño's royal cookbook The Art of Cooking, Pie Making, Pastry Making, and Preserving 1611
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I made this today. I put the cloud on top of a red pepper and eggplant spread instead of cream. Delicious!
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1:05 OMG that tiny Le Creuset! 😍
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Spinach combined with cream for the base would be glorious!
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I've had the cloud eggs served on top of Ham & Toast once when we visited my mates auntie in Valencia when i was 19 im 57 now...
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From Australia. I practiced one this afternoon, will make it with side of sausages for guests tomorrow for Saturday brunch. It came out really good. Thanks!
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French cooking is god tier they’ve perfected the game
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This looks like fun! I can't wait to surprise my wife with this for breakfast.
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t's incredible how some are born with the talent to create such an impressive dish from something so simple as eggs. Really beautiful. Thank you for sharing and explained so well that even normal people can be capable of recreating it.
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Most French video I’ve ever watched, bravo
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I was taught to make this at school cooking class aged 12. I am now 65. The dish had lived on in my mind as the most disgusting dish EVER. You have redeemed it for me and I'm gonna make it for breakfast next weekend, with some spinach and mushrooms on the side. Merci beaucoup Chef.
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If you are looking at leveling you egg game then this is it!
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That looks amazing and it’s so nice to see a video of something different instead of the same old thing
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Wow! Easy-peasy! My next egg-sperament! Thanks!
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I have never tried nor heard of these eggs before. I can’t wait to make them! I’m sending this video to family members that love eggs and love to cook.
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What a beautiful and elegant way to serve an egg! I will be honest, I have a fear of failing at the meringue step, but even so, I really want to try this recipe because it looks so light, creamy, and delicious!
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I would love this with creamed spinach 💛
