A fun twist on traditional poached eggs on toast, this light and hearty “egg cloud” recipes is sure to be a winner at your breakfast table. And it’s not all that difficult to master. The ideal way to begin an indulgent day, this healthy, signature Eggs Devaux recipe will soon replace poached eggs on every household menu!
Firstly, you will need to separate the yolk from the egg white. Gently crack open the egg over a glass bowl, ensuring the yolk remains intact. Take the empty plastic water bottle, and with the application of a little pressure, suck up only the egg yolk from the bowl. Squeeze into a second glass bowl, and set aside until later.
Transfer the egg white into a larger metal or ceramic bowl for whisking. Add a few drops of lemon juice before whisking to prevent the egg white from splitting. Whisk the egg white for approximately 2-3 minutes, or until you achieve a frothy, foam-like consistency.
Using a butter knife, coat the inside of the cooking ring with a generous layer of coconut oil or butter. This will prevent the egg from sticking to the ring as it cooks. Heat the frying pan on a medium heat for several minutes. Drizzle a few drops of oil into the frying pain, then place the cooking ring at the center.
Begin layering the egg white into the cooking ring using a spatula, taking care to avoid it dripping over the sides. Fill the ring to approximately one quarter of the way up, pushing the egg white against the sides, so it creates a basin or well at the center in which the egg yolk will sit. Using the spatula, push the egg white up against the walls of the cooking ring.
Next, add your choice of filling to the egg white. If you are using bacon, grill this prior to adding it to the egg white. Arrange the pieces around the central well as desired. To avoid popping the egg yolk when transferring it into the well, either repeat the plastic bottle method in step 1, or pour into the well from the glass bowl. Be sure not to place the bacon strips too close to the edges of the well as they could pop the egg yolk.
Layer the remaining egg white onto the yolk, using the smooth side of the spatula to gently flatten the top. Leave approximately 1 cm of space at the top to allow the egg white to rise.
After 2-3 minutes on a medium heat, flip the entire cooking ring over using an oven glove and spatula. You will need to do this quickly to avoid the egg white dropping out into the frying pan. Cook for a further 2 minutes. Then, with a butter knife, separate the egg white from the walls of the cooking ring by gently running it around the circumference of the egg.
Remove the entire cooking ring from the pan using a spatula. Next, use your knife to completely separate the egg yolk from the stainless steel ring. Remove the ring by gently pulling it upwards. You will need to do this quickly, as the egg white will begin to deflate.
Position the toasted bread on a plate, and transfer the egg onto the toasted bread using the spatula. You only have 3-4 minutes to serve the egg in its inflated state before it starts deflating. Cut into the egg with a sharp knife to reveal the egg yolk, allowing it to pool onto the bread and plate.
Serving Tip: To make your Eggs Devaux look even more professional, layer one or two sprigs of cress onto the surface of the egg white before cutting.
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