Sous Vide Cloud Eggs

Louiie Victa
Louiie Victa
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.
Serves
4
Prep Time
00:15
Cook Time
00:24
Sous Vide Cloud Eggs
4.2 (5)
326
Ingredients
4 large
fresh eggs, preferably cage-free (see note)
1 pinch
salt
Steps

1. Preheat the Oven and Prepare Molds

Rack
Overlap two pieces of plastic wrap to form an X (see note). Place wrap inside a ring mold to form the base of the pouch. Repeat three times to make four molds.
Preheat the Oven and Prepare Molds
Sous Vide Mode: On
Steam: 100%
Temp: 158°F
Heat: Rear

2. Separate the Eggs

Carefully crack the eggs into large bowl, taking care not to break the yolks. Remove any shell fragments. Using your hands or an egg separator, remove the yolks. Place the yolks in individual smaller bowls to allow for easy handling during the reconstruction step. Set yolks aside.
Separate the Eggs

3. Beat the Whites

Using an electric hand mixer, beat the egg whites to stiff peaks. Add the salt (see note). Continue to beat the eggs until they form stiff peaks.
Beat the Whites

4. Reconstruct the Eggs

Spoon egg whites into the bottom of each ring mold. Make a nest in the center of the whites. Gently place each yolk in the middle of the egg white nest (see note). Spoon some more whites on top of the yolk to cover completely.
Reconstruct the Eggs

5. Seal

Close up the pouches and secure with rubber band or kitchen tie. Place on a sheet pan.
Seal

6. Cook

Rack
Transfer to the oven and cook until the egg whites are cooked and fluffy and the yolks are creamy, 24 minutes.
Cook
Sous Vide Mode: On
Steam: 100%
Temp: 158°F
Heat: Rear
00:24 Timer

7. Serve

Remove from the oven, unwrap, and serve your very own cloud eggs immediately. Enjoy!
Serve
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