Sous Vide Cloud Eggs
October 5, 2021
So light! So fluffy! A creamy yolky center! Who can really resist a cloud egg?
A cloud egg is basically a souffle made with separated and whipped egg whites with the yolk placed in the center. It is reconstructed and cooked sous vide in a plastic pouch. As you can imagine, these fluffy eggs are very buoyant, so they’re a challenge to weigh down to cook in a water bath. Furthermore, it can be challenging to ensure the pouches are completely sealed to prevent water seepage.
The Anova Precision Oven is the perfect tool for making cloud eggs because it eliminates the need for a water bath. In short, the APO is made for this recipe!
This recipe is based on Modernist Cuisine’s egg blossom, which itself was inspired by a similar concept from Juan Mari Arzak.
Notes: Use the freshest, cage-free eggs you can find. Older eggs have a runnier white, which requires a longer cook time.
I add salt to the egg whites to help reduce the eggy flavor in the foam. Make sure to wait to add the salt until the whites reach soft peaks because salt weakens the egg foam and can delay aeration.
If you have wide plastic wrap (18 inches across), you can use just one sheet. I used regular plastic wrap (12 inches across) and overlapped to create the pouches.
Finally, make sure to nest the yolks dead center in the whipped whites. This will ensure a proper cook.