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18 Comments
mary
June 15, 2017
I had a cookbook 40+ years ago that called these eggs Maridadi Eggs and if my brain serves me well, I think the recipe was from Kenya.
bronwyncarlisle
May 14, 2017
Good Lord, I learned to make these at school cooking class in the 1960s.
Jessica H.
May 10, 2017
Lots of hashtags, lots of haters. It's good stuff. Now I want #hash... Preferably corned beef.
Stacey
May 9, 2017
Past few weeks? This is old, old news (at least a year which is ancient on the web lol)... And there have been so many posts mocking this "trend" which started on Pinterest actually. Like many others I too have made and was disgusted. It is like eating an unsweetened meringue with akin to what I imagine, fluffy paper to taste like. They are best served in photographs ;)
Julie
May 9, 2017
Darn, that makes me sad. I have no desire to eat fluffy paper, haha. ...maybe I could try folding whipped cream cheese into them (through it probably won't be as fluffy) to salvage the flavor?
Joy H.
May 9, 2017
Or maybe just make it as a sweet meringue and cure the egg yolk in a salted caramel sauce like they did here? http://www.cooksscience.com/recipes/9593-salted-bourbon-caramel-cured-egg-yolks-with-vanilla-ice-cream/
Stacey
May 9, 2017
That could work and I'd love to hear your feedback if you try! I just hope it doesn't taste like fluffy cream cheese paper, haha ;)
Stacey
May 9, 2017
Ooooh now Joy is on to something! Let's rescue these pretty clouds so we can photograph them and then actually eat (and enjoy) them too! :)
Mayukh S.
May 9, 2017
Yikes! That sucks you didn't like them, Stacey. (And yeah, the Rachael Ray recipe is from 2012. A lot of recipes and posts about this predate the past few weeks—but it's certainly gained a lot more popularity very recently on Instagram.)
Julie, I've seen variations of cloud eggs with bacon, chives, and parmesan folded in...cream cheese sounds potentially great?
Julie, I've seen variations of cloud eggs with bacon, chives, and parmesan folded in...cream cheese sounds potentially great?
Julie
May 9, 2017
Stacey, I hope so too... Food shouldn't taste like paper, haha!
Joy, that sounds amazing! Bourbon caramel cured egg yolks sound divine! I need to make that ASAP! :D
Joy, that sounds amazing! Bourbon caramel cured egg yolks sound divine! I need to make that ASAP! :D
Julie
May 9, 2017
Mayunkh, ohhh, bacon! Bacon makes everything better. ...I guess I'll be trying two versions--a savory one that sounds like it'll have mix ins similar to a loaded baked potato, and then a sweet one with bourbon and caramel involved... maybe sweetened marscapone?
Drat, and now I'm hungry even though I literally just finished lunch.
Drat, and now I'm hungry even though I literally just finished lunch.
Stacey
May 9, 2017
haha, that's ok. We all have misses and preferences, lol. I still love you Food52! My go to site for recipes and all things food!! <3
Karen D.
May 14, 2017
They look disgusting. I don't like brown on my egg, period. And, it does look like gross meringue. Why go to all the trouble when you can poach an egg beautifully.
Julie
May 9, 2017
Gah! Why have I never heard of these before? They're so ridiculously fluffy and adorable (fludorable?). I must make them now!
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