Recipes · French · Breakfast
Cloudy Eggs with Yolk
One serving has 192 kcal and 13 g protein, and at least a fifth of a woman's daily need of choline (79%), selenium (57%), cobalamin (43%), riboflavin (39%), phosphorus (27%) and vitamin A (27%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (112 g)
- Difficulty: Easy
- Diets: Gluten-free, Low carb, Vegetarian, Halal, Kosher
- Contains: egg
Ingredients
- 100 g Egg, whole, raw
- 1 g Salt, table
- 1 g Spices, pepper, black
- 5 g Chives, raw
- 5 g Olive oil
Method
- Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper and lightly grease it with olive oil.
- Carefully separate the eggs. Place the whites in one clean, grease-free bowl and reserve the yolks in their half shells or a small dish.
- Using an electric mixer, whisk the egg whites with a pinch of sea salt until stiff peaks form. The consistency should be firm enough that the whites don’t move when the bowl is turned upside down.
- Spoon out two large dollops of the whisked egg whites onto the prepared baking tray. Shape them like nests, creating a small well in the center of each for the yolks. Bake in the preheated oven for about 10 minutes, or until the whites are firm and lightly golden.
- Remove the tray from the oven. Carefully place a yolk into the center well of each baked egg white nest.
- Return the tray to the oven and bake for 3-5 minutes, ensuring the yolk remains runny for optimal texture and flavor.
- Remove the cloudy eggs from the oven. Season with freshly ground black pepper and garnish with finely chopped chives. Drizzle with a small amount of truffle oil for a luxurious finish. Serve immediately.
- hef's Tips Whisking Perfection: Ensure the bowl for whisking egg whites is clean and free from grease to achieve the perfect stiff peaks. Truffle Oil: Use sparingly as it has a strong flavor. Even a small drizzle enhances the dish. Egg Freshness: Always use fresh eggs for distinct yolk and white separation and the best texture.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 192 kcal | 9% |
| Carbohydrates | 1.8 g | |
| Water | 80.5 mL | |
| Fiber | 0.38 g | 1% |
| Protein | 12.7 g | 26% |
| Tryptophan | 0 g | |
| Threonine | 0 g | |
| Isoleucine | 0 g | |
| Leucine | 0.01 g | |
| Lysine | 0 g | |
| Methionine | 0 g | |
| Cystine | 0 g | |
| Phenylalanine | 0 g | |
| Tyrosine | 0 g | |
| Valine | 0.01 g | |
| Histidine | 0 g | |
| Fat | 15 g | |
| Monounsaturated | 7.1 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 411 mg | |
| Calcium | 57.3 mg | 6% |
| Copper | 0.02 mg | 2% |
| Iron | 1.9 mg | 10% |
| Magnesium | 14.8 mg | 5% |
| Manganese | 0.13 mg | 7% |
| Phosphorus | 188 mg | 27% |
| Potassium | 160 mg | 3% |
| Selenium | 31.2 µg | 57% |
| Sodium | 517 mg | |
| Zinc | 1.3 mg | 16% |
| Thiamin (vitamin B1) | 0.08 mg | 7% |
| Riboflavin (vitamin B2) | 0.43 mg | 39% |
| Niacin (vitamin B3) | 0.04 mg | 0% |
| Pantothenic acid (vitamin B5) | 0.01 mg | 0% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 76.4 µg | 19% |
| Cobalamin (vitamin B12) | 1 µg | 43% |
| Choline | 335 mg | 79% |
| Vitamin A | 191 µg | 27% |
| Vitamin C | 2.9 mg | 4% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 2.1 mg | 14% |
| Vitamin K | 13.9 µg | 15% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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