The Baked Egg Clouds are a delight not to be missed. Easy and tasty, you can enrich them with whatever you like. These days, I indulge in the first fruits, so I couldn’t resist these beautiful and delicious Roman zucchini, complete with flowers. As I explain later in the recipe, nothing should be thrown away from the zucchini, not even the stem, which will become as tender as the rest of the zucchini during baking. The final fresh aromatic herbs, added to the hot dish, will release a fantastic scent and aroma. Moreover, it is a beautiful dish to serve, even in the presence of guests. Here, I suggested one egg per person because I thought that a meal would start with a first course. But if this is not the case, arrange for two eggs per person. My niece Matilde has become an expert in preparing this dish, while as usual, Gabriele is becoming more skilled in tasting!!! These are my grandchildren, and yours?
If you like baked eggs, don’t miss the upcoming recipes: Baked Gratin Eggs – Baked Avocado with Eggs and Cheese
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 4 Roman zucchini with flower
- 2 tbsp extra virgin olive oil
- to taste salt and pepper
- to taste marjoram, chives, Roman mint
Tools
- 1 Electric whisk
- 1 Baking dish
- 1 Bowl
- 1 Spatula
- 2 Small bowls
How to prepare Baked Egg Clouds
To prepare Baked Egg Clouds, first of all, turn on the oven, static mode, and bring it to a temperature of 350°F.
Take the zucchini, leave them whole without removing anything because every part is completely edible, and wash them well to remove any residual soil.
Dry them, cut them in half lengthwise, and arrange them in a large baking dish.
Season them with salt, pepper, extra virgin olive oil, mix so they are evenly flavored, and bake them.
Meanwhile, separate the whites from the yolks: pour the egg whites into a bowl, and place the yolks individually in two different small bowls.
Using an electric whisk, beat the egg whites until stiff peaks form, and with the help of a spatula, distribute them inside the baking dish, forming two small craters.
Return them to the oven for 10 minutes, and after this time, also add the yolks, placing them in the center of the clouds, and cook for just another 5 minutes.
Serve immediately and piping hot, your Baked Egg Clouds, sprinkling them with a handful of fresh herbs, chopped or not.
Tips and Variations
If you don’t like or can’t find Roman zucchini, have fun with whatever good and fresh produce you find at the market.
Obviously for this recipe, I recommend cooking and eating immediately, without any possibility of storing in the fridge or even in the freezer… it takes very little time.
Don’t like the herbs I suggested? No problem, use the ones you prefer.
If you prefer the yolks to be more cooked, put them in the oven directly with the whites, or right after the first 5 minutes, adjust according to how you like them cooked.
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