Vanilla Jova Eggs
The summer hit: “Jova eggs” created by Jovanotti’s chef, Maria Vittoria Griffoni. Gluten-free recipe
I wanted to try them too, also because they are very similar to “cloud bread” (or could bread), but they are prepared differently, plus they are perfect for a protein and light breakfast and are delicious, as fluffy as a cloud.
I prepared them my way, in the sweet version (without sugar, though) with added vanilla, because I don’t like the taste of plain eggs, but they originated as a savory version, seasoned with a little oil, salt, and pepper.
Jova eggs are ideal for a healthy protein breakfast light, easy and quick, they prepare in 10 minutes!
If you’re looking for light and easy recipes (sweet or savory), click on my Special: “Light but Delicious Recipes“
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 1 Serving
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Vanilla Jova Eggs
- 2 eggs
- 1 tsp vanilla extract
- 0.7 oz chocolate chips (optional)
- 1 tsp lemon juice
Tools
- Bowl
- Mixer electric Philips, with 450 W power
- Spatulas for desserts
- Brush kitchen
- Baking pan adjustable
Steps for Vanilla Jova Eggs
Separate the yolks from the whites of the 2 eggs. Beat the 2 yolks (with an electric mixer or a hand whisk) and set aside.
Then, beat the two egg whites to stiff peaks with the vanilla extract and lemon juice, and once the whites are well beaten, finally add the chocolate chips.
Take a baking tray, cover it with parchment paper, and brush two spaced round circles with the previously beaten yolks (see photo below).
Place the beaten egg whites on the yolk circles, arranging them like a little cloud (they should be tall, as in the photo). Round them off with a spatula.
Finally, brush the egg white clouds with the rest of the yolks, so as to cover the entire surface of the whites.
Bake the prepared eggs in a preheated oven at 356°F (180°C) for about 10 minutes.
Once baked, sprinkle them with vanilla powdered sugar (optional) and eat immediately.
As you can see, the inside of these eggs is a soft, creamy cloud!
Shopping Tips!!!
I beat the egg whites with the powerful Philips hand mixer with a strong 1400 W power and 5 speeds+turbo.
Very useful also is this set of spatulas for decorating desserts, in various sizes
I also recommend this practical adjustable and extendable baking pan
FAQ (Questions and Answers)
The secret to beating egg whites well and not letting them collapse?
The egg whites need to be beaten slowly, at low speed, for a longer time. By doing so, smaller and more stable air bubbles will form. Therefore, the egg whites should be beaten very well, to stiff peaks, with peaks that stay upright.
Anyway, to know if the egg whites are perfectly beaten do this test and you won’t go wrong: if when flipping the bowl, the whites stay attached at the bottom, you have done it right.Can I cook “Jova eggs” in an air fryer?
Yes! Preheat the air fryer to 392°F (200°C) for 5 minutes and then cook the eggs at 320°F (160°C) for about 7 minutes.
