Cloud bread is basically an airy, soft and pillowy bread replacement, characteristics suggested by its own name. This dietetic bread is gluten-free and it’s also high in protein and low in carbohydrates. This bread is so delicious and extremely easy to make. As I mentioned in the title, cloud bread is made from only three ingredients: eggs, cream cheese and cream of tartar. The eggs are separated and the egg whites and the cream of tartar are beaten until stiff peaks form, while the egg yolks and the cream cheese are combined in another bowl. The meringue is carefully incorporated in the yolk mixture with gentle movements. The batter is divided into 9 small portions which are going to be baked in the oven until golden. Simple as that!
Ingredients (for 9 servings):
- 4 large eggs *
- 4 Tbsp cream cheese (60g) **
- 1/2 tsp cream of tartar (or lemon juice) ***Note:
* I use 1 Tbsp cream cheese for each large egg.
** This recipe is also delicious with mascarpone cheese, Greek yogurt and cottage cheese.
*** If you don’t have cream of tartar, you can use the same amount of lemon juice. Don’t skip the acid, it stabilizes the egg whites and allows them to keep their form.
- Preheat the oven at 150°C / 300°F (gas mark 2). Line a tray with parchment paper.
- Take 2 bowls, a large one and a medium one. Place the cream cheese in the large bowl. Beat the cream cheese with a spatula or a whisk to soften.
- Separate the eggs. Add the yolk to the large bowl. Add the egg whites to the medium ball. Mix the yolk with the cream cheese using the whisk.
- Add the cream of tartar to the egg whites and beat on high speed until stiff peaks form (about 3 minutes).
- With gentle circular movements, fold one third of the stiff egg whites into the yolk and cream cheese mixture, incorporating them thoroughly. Add another half of the remaining stiff egg whites and fold them in as well. Try to deflate the fluffy egg whites as little as possible. Fold in the remaining stiff egg whites.
- Divide the composition into 9 portions, using about 2 tablespoons of mixture / portion. With the same spoon, gently level the top of the breads, giving them a circular shape.
- Bake in the preheated oven for about 25 – 30 minutes, or until lightly brown.
- Move to a wire rack and cool completely. Once completely cool, store them in an airtight container or a zip-lock bag. Overnight they will change their consistency, becoming more breadlike. They will last in the refrigerator for several days.
These soft boiled quail eggs are marinates in soy sauce, charred on the grill and served with a sweet and salty sesame dust. Given my almost annoying culinary curiosity and the fact that I never run short of eggs, I often discover new and exciting quail egg recipes. This recipe is definitely exciting, it is both visually pleasing and extremely delicious. Not to mention that the technique is really simple.
Ingredients (for 4 servings):
- 24 quail eggs
- 2 Tbsp soy sauce
- 1 Tbsp olive oil
- 1 Tbsp sesame seeds
- 1/4 tsp salt
- 1/4 tasp dark Muscovado sugar
- 1/8 tsp chili powder
- Fill a medium saucepan with water and cover with a lid. Bring the water to a boil and add the eggs. Reduce heat to minimum and let eggs simmer for 2 minutes. Drain eggs, let them cool in cold water and peel them.
- Take a zip-lock bag and prepare the marinade by mixing together the soy sauce and the olive oil.
- Rinse the soft-boiled eggs, pat them dry and add them to the bag. Mix well and leave the eggs to marinate for 30 minutes.
- Meanwhile toast the sesame seeds in a skillet until golden brown over medium temperature. Let them reach room temperature and spoon them in a mortar. Add the salt, sugar and chili and break the seeds down with a pestle.
- Heat grill pan over medium – high temperature. Drain the eggs and carefully place them on the grill. Grill them for 20 -30 seconds on each side, until browned.
- Serve them warm, on a skewer, dipping them in the sweet and salty sesame powder.
Duck egg frittata with zucchini is the answer to the question “what can I make for dinner from basically nothing and in less than 20 minutes?”. Frittata is such a simple dish, it requires about 4 or 5 ingredients and a non-stick pan (my cast iron skillet works great). This fancy omelet is so satisfying, creamy and flavorful and it practically prepares itself. I like to pair it with a crusty slice of bread and with a large bowl of salad, and that’s how I get a tasty vegetarian dinner in no time.
Duck eggs are quite fatty, which makes them absolutely tasty, although they are a great source of omega 3 fatty acids, they also provide a large quantity of cholesterol which doesn’t make them suitable for daily consumption. On the other hand, duck eggs are also a great source of vitamin B complex, vitamin A, selenium and phosphorus. So, eaten in moderate amounts, duck eggs are not delicious, but also nutritious. Continue reading Duck Egg Frittata with Zucchini and Parmesan
Since my adorable pultry farm has seen the light of he day Ițve been testing and developing lots of egg-based recipes. We enjoy chicken eggs as well es quail eggs, goose eggs, duck eggs, guinea fowl eggs and if I forgot to mention any other cute feathered creature that carelessly lounges in backyarg, I ask for forgiveness. The business is quite simple we give them love (and corn) and they give us eggs. I’ve noticed that I tend to cook quail eggs more often than any other variety of eggs and I base my decision not as much on the nutrition aspect, but on the fact that it takes no time for them to cook. An whenever I eat a whole quail egg I like to pretend that I’m having a regular-sized egg and I’m just a giant but that’s a whole other level of childness.
My favorite quail egg recipe is also the simplest recipe I know, not to mention it hardly takes more than 15 minutes. For this recipe I like to boil the egg for about 3 minutes. I remove their shell and I serve them with a velvety garlic and Greek yogurt sauce. I don’t know exactly what makes them perfect. Maybe the fact that the simplicity of the sauce make the eggs shine. Maybe the fact that making the aioli sauce reminds me of graceful my grandmother used to make the mayonnaise. Or maybe hypnotic traces the torn bread leave in the yellow sauce. I simply don’t know. Continue reading Quail Eggs with Garlic & Greek Yogurt Sauce
Shakshuka is an absolutely delicious North African dish. Under this adorable name hide some eggs poached to perfection in a decadent tomato sauce. Shakshuka is usually served for breakfast, but nothing keeps you from serving it for lunch or even supper. One pan. Some olive oil, onion, red bell pepper, garlic, cumin, paprika and tomatoes. Five eggs poached for five minutes. The beauty of this dish is the fact that all the story takes place in one single pan.
Why I love Shakshuka:
- it’s so easy to make, it’s mouth-watering, healthy and packed with protein
- it’s perfect for brunch
- it’s ready in about 20 minutes
- it takes just one single pan
- it has a charming rusticity
Continue reading Shakshuka (Eggs Poached in Tomato Sauce)
I’ve been testing quail egg recipes for quite a while and I include them almost daily in my diet. I serve them for breakfast, lunch or dinner, as appetizers, main dishes or even desserts. They are so versatile, nutritious and they are also, given their size, ready in no time.
Quail egg salad is simply mouth-watering. It’s ready in less than 20 minutes, it’s smooth and velvety and it’s a true texture and flavor symphony. Homemade mayonnaise gives this salad its creaminess; homemade mayonnaise is so inexpensive and definitely more delicious and nutritious than the store-bought version. For this salad I boiled the quail eggs for 3 minutes, I chopped them and I combined them with scallions, celery and homemade pickled cucumbers. I flavored the salad with Dijon mustard, parsley, lemon zest and chili powdered. Three tablespoons of mayo, salt and freshly ground pepper and the salad was ready. Extremely easy and over-the-top delicious! Continue reading Quail Egg Salad