What are cloud eggs? The lat­est food trend flood­ing your In­sta­gram feed

The Hamilton Spectator - - FOOD - MAURA JUDKIS

For ev­ery­one who’s seen pictures of some weird, puffy eggs on so­cial media lately — meet cloud eggs, the new trendy food. Q: What are cloud eggs? A: Cloud eggs are eggs, pre­pared with a tech­nique that makes the whites puff up. Like clouds. But also kind of like roasted cau­li­flower, which would not be as catchy of a name. Q: Uh, why is this a thing? A: Be­cause they look good on In­sta­gram. Peo­ple make them, pho­to­graph them, and post them us­ing the hash­tag #cloudeggs. Also be­cause they are “fun,” I guess?

Q: Why do we live in a so­ci­ety that has an “it” In­sta­gram food?

A: Be­cause so­cial media de­liv­ers con­stant pos­i­tive feed­back in the form of likes, which trig­ger the brain’s plea­sure cen­tres and cause peo­ple to spend more time seek­ing out that af­fir­ma­tion, which makes them seek even more likes in behaviour that can be com­pared to an ad­dic­tion. Q: What do they taste like? A: They taste like egg-flavoured marsh­mal­lows. Q: How do you make them? A: You sep­a­rate the eggs and the yolks, and then you whip the egg whites un­til they form stiff peaks, ac­cord­ing to a pop­u­lar recipe. Then stir in some Parme­san cheese (and chives and ham, if you de­sire), and scoop out the fluffy eggs onto a bak­ing sheet cov­ered in parch­ment paper.

Make a lit­tle in­den­ta­tion for the yolk, but don’t put it in yet — first, bake the clouds for two min­utes, then take them out and add the yolk, and bake for an­other three. But watch them care­fully, be­cause if they get too brown, you’ll have the afore­men­tioned cau­li­flower prob­lem.

Q: How long will they hold our col­lec­tive at­ten­tion span?

A: I give it a week.


Cloud eggs are the lat­est food trend flood­ing your In­sta­gram feed.

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