You've probably seen these things blowing up on social media recently, and by recently, I mean like 2 years ago. These are very easy to make, super cool to look at, and very enjoyable to eat. This could also be a pretty cool menu item for a Mother's Day brunch. Serve on generously buttered toast with a pinch of cayenne and a sprinkle of coarse sea salt.
Ingredients
- 2 large eggs
- 0.25 teaspoons white vinegar
- 1 pinch salt
- 1 teaspoon unsalted butter , or as needed
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.
-
2
Crack 1 egg into a clean hand and then separate carefully by letting egg white drip between your fingers into a large bowl. Reserve yolk in a separate, smaller bowl. Repeat with second egg.
-
3
Pour vinegar into egg whites. Add salt, and whisk until we have relatively firm, but not dry, peaks.
-
4
Spoon the egg whites onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in centers using the back of a spoon.
-
5
Bake in center of the preheated oven until egg whites just start to take on some golden color, 5 to 6 minutes. Add yolks to depressions, and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.
Nutrition Facts
Per serving
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