Beautiful version my friend. Ignore all the ignorant people comments. The French truly know how to cook. You are one of my very favorites to watch. Extremely humble and do amazing work. You get my highest compliments for what you do. Bravo!
Agree they have no place here. I think this sounds like a bit of work but like something I'd like to try. I've never been a meringue kind of woman until I made a lemon and blueberry pavlova and think he's right about a plain meringue. I'd like to try both a cream sauce and the tomato sauce as I love both with eggs.
Hi Chef, it's Mike Florence. I'm a seafood chef in the County of Kent, England. This is MANIFIQUE!!! I am thinking of two possibilities. Either, your cream sauce with spinach and smoked salmon for the base, or, your cream sauce with Morel Mushrooms for the base and topped with shavings of Perigord Truffle. GRAND MERCI Chef, Salut, Mike.
@@carlenaponce9205 Hi Sister, it's Mike Florence. Thanks for your kind comment. I'm a big fan of Stephane and his authentic recipes. I recently received his book which I highly recommend. Kind regards, Mike.
From Australia. I practiced one this afternoon, will make it with side of sausages for guests tomorrow for Saturday brunch. It came out really good. Thanks!
I have never tried nor heard of these eggs before. I can’t wait to make them! I’m sending this video to family members that love eggs and love to cook.
What a beautiful and elegant way to serve an egg! I will be honest, I have a fear of failing at the meringue step, but even so, I really want to try this recipe because it looks so light, creamy, and delicious!
@amichaels1871 there are three things I have steered away from in cooking, using yeast (I am afraid I will kill the yeast by not having the right temp) and meringue or whipped cream. All these requirements in order to gain the peaks. But, I will try this! :-)
I was taught to make this at school cooking class aged 12. I am now 65. The dish had lived on in my mind as the most disgusting dish EVER. You have redeemed it for me and I'm gonna make it for breakfast next weekend, with some spinach and mushrooms on the side. Merci beaucoup Chef.
The most important thing to do to insure that your egg whites will cooperate is to make sure that the utensils used are squeaky clean. No oils residue. Otherwise your white S will deflate as you go.
t's incredible how some are born with the talent to create such an impressive dish from something so simple as eggs. Really beautiful. Thank you for sharing and explained so well that even normal people can be capable of recreating it.
This was SO amazingly good that I made it two days in a row! I actually enjoy it better the way Chef shows us; the 2nd day I added a bit of fresh heirloom tomato and spinach to the cream...it was good, but I guess I'm a purist for some things! Excellent! Thank you!!!!!
Again thank you. Another breakfast, brunch recipe that is simple but so elegant. A special morning in my household here in Loveland Colorado USA is watching the sunrise and Eggs in a Pot and now Cloud Eggs.
Chef, that looks AMAZING!!! I'm gonna make that tomorrow morning, and I'm gonna put fried ham and melted Swiss on the bottom, to make a Benedict Cloud Egg!
Ahhh wow thank you a 100 times a excellent recipe for something I thought was clotted eggs but you have demonstrated a absolutely beautiful recipe I will be trying this recipe many times
THIS WAS GREAT! I love a souffle but they take too long when I am hungry in the morning. This is very quick to pull together, super easy clean-up, and looks amazing. I used served over leftover paella and threw a dollop of tomato paste & thyme in the sauce. It was a HUGE HIT! It became an instant brunch meal and a technique that got my creative juices going. THANK YOU! It was also healthier.. a typical omelet uses 3 eggs - I used two and it felt like I had a meal with less.
Thanks a bunch.. I was looking for this recipe for a while because I had tried it on Turkish airline .. since this time I couldn't find the right recipe.. Thanks again
I look fwd to trying this recipe! I’ve always loved French cooking but my town doesn’t have a French Rest. So if I want a French dish, I must learn to make it myself! I’m just getting started thanks to you!😳
I'm allergic to eggs, but I'll make these for my son and grands for breakfast when he cooks the bacon waiting in the fridge. Thank you so much, Chef!!! ❤
I like how easy this is plus you don’t have to be a real chef to make a very attractive plate. I used to throw a couple eggs on butter in a ramekin and throw it in the oven and put cream pepper maybe chives over the top and it was yummy and fast but this cloud egg is good enough for company it’s very pretty I’m sure delicious too
That's crazy, because I was thinking the other day "Hey, I guess I could beat whites in snow, cook them then add the yolk on top", and BHAM! You make this video. Can't wait to try it.
I believe you made this palatable for me with your revision of this dish. Thanks and id like both suggestions on sauces with a yummy pork sausage bacon or ham....even a nice breakfast beef steak. Im going to have to try this but o may use a combo of a salty hard cheese and or a perfect creamy cheese like Gruyere (i LOVE gruyere, but im a cheese head)
Interesting version - Soufflé Suissesse is amazing but a bit rich for everyday. I do an Eggs Benedict/Royale with the egg white cloud baked instead of the muffin then topped with smoked salmon, a poached egg and then generous amounts of Hollandaise. That’s pretty rich too!
These ppl been combining cooking w painting n sculpture . French high cuisine . Asian cuisine put more details to the ingredients n seasonings , even to their farming process 😀 The decor is neat & simple but pleasing to the eyes , with pretty dinnerwares or pretty containers made of woven leaves👍👍
It looks delicious and I want to try & make it. Your technique seem utterly doable, my newly acquired disability may keep it from being a success. Wish me luck!
Made this today and it was incredible. The only thing is I didn't get a browning on my egg whites using these timings, but didn't want to overbake in case it would get too dry. Flavor still came out amazing, was just lacking presentation slightly. I was using the middle rack of my oven. Should I be setting it to the top?
The original recipe is Spanish from the 17th century. First written in Martinez Montiño's royal cookbook The Art of Cooking, Pie Making, Pastry Making, and Preserving 1611
Cooking temperature is indeed 180 degrees Celsius - 350 Fahrenheit
Great skills Chef👍 But I think i will stick with the tried & trusted Poached,Scrambled,fried,Boiled & a Omelet
Looks delicious! Thank you! I'm definitely going to make this!
Thanks for clearing that up. 😊
I really want to try this, but I am too lazy. But I will try it soon!
Beautiful version my friend. Ignore all the ignorant people comments. The French truly know how to cook. You are one of my very favorites to watch. Extremely humble and do amazing work. You get my highest compliments for what you do. Bravo!
I agree.
Agree they have no place here. I think this sounds like a bit of work but like something I'd like to try. I've never been a meringue kind of woman until I made a lemon and blueberry pavlova and think he's right about a plain meringue. I'd like to try both a cream sauce and the tomato sauce as I love both with eggs.
I.just don't love France for personal reason.
Do you imagine a MAGA illiterate guy presented with this dish? Hilarious.
@@chafouaube985 Nobody cares what you think of France. Take your hate and find another planet to live on. We don’t need your kind.
Hi Chef, it's Mike Florence. I'm a seafood chef in the County of Kent, England. This is MANIFIQUE!!! I am thinking of two possibilities. Either, your cream sauce with spinach and smoked salmon for the base, or, your cream sauce with Morel Mushrooms for the base and topped with shavings of Perigord Truffle. GRAND MERCI Chef, Salut, Mike.
I feel like some lobster on the inside would be absolutely amazing
Great tips!
@@carlenaponce9205 Hi Sister, it's Mike Florence. Thanks for your kind comment. I'm a big fan of Stephane and his authentic recipes. I recently received his book which I highly recommend. Kind regards, Mike.
I made this today. I put the cloud on top of a red pepper and eggplant spread instead of cream. Delicious!
Spinach combined with cream for the base would be glorious!
That's what I was thinking, even a touch of shallot.
Oh that sounds really good
Eggs Florentine..
(I am going to do my commando cookbook some day, I have a good single pan method)..
From Australia. I practiced one this afternoon, will make it with side of sausages for guests tomorrow for Saturday brunch. It came out really good. Thanks!
French cooking is god tier they’ve perfected the game
This looks like fun! I can't wait to surprise my wife with this for breakfast.
No, I want to surprise your wife with this for breakfast.
Good man 👏🏼👏🏼
I've had the cloud eggs served on top of Ham & Toast once when we visited my mates auntie in Valencia when i was 19 im 57 now...
mmm...that must have been fabulous! I have to try it
me 2
I have never tried nor heard of these eggs before. I can’t wait to make them! I’m sending this video to family members that love eggs and love to cook.
Most French video I’ve ever watched, bravo
1:05 OMG that tiny Le Creuset! 😍
What a beautiful and elegant way to serve an egg! I will be honest, I have a fear of failing at the meringue step, but even so, I really want to try this recipe because it looks so light, creamy, and delicious!
There's no failing in cooking
it'll still probably taste just as yummy! ❤🍳
@amichaels1871 there are three things I have steered away from in cooking, using yeast (I am afraid I will kill the yeast by not having the right temp) and meringue or whipped cream. All these requirements in order to gain the peaks. But, I will try this! :-)
very easy to do once you get it right I imagine, I am going to give it a go, OzyOzyOiOiOi ...ljs24(C)
That looks amazing and it’s so nice to see a video of something different instead of the same old thing
and also nice that we don't have to see the RuZZians here!!
Wow! Easy-peasy! My next egg-sperament! Thanks!
This was a wonderful tutorial. I think this community would appreciate the film ‘The Taste of Things’. Elegant and very touching.
I was taught to make this at school cooking class aged 12. I am now 65. The dish had lived on in my mind as the most disgusting dish EVER.
You have redeemed it for me and I'm gonna make it for breakfast next weekend, with some spinach and mushrooms on the side. Merci beaucoup Chef.
If you are looking at leveling you egg game then this is it!
Oui, exactement Monssieur !
The most important thing to do to insure that your egg whites will cooperate is to make sure that the utensils used are squeaky clean. No oils residue. Otherwise your white
S will deflate as you go.
t's incredible how some are born with the talent to create such an impressive dish from something so simple as eggs. Really beautiful. Thank you for sharing and explained so well that even normal people can be capable of recreating it.
my pleasure thanks for watching
We Chefs, also make better Lovers !❤😂😅
I would love this with creamed spinach 💛
that will work very well👍👨🏻🍳🙂
@@FrenchCookingAcademy .. Thank you Chef 💛
Sounds fabulous. Elegant and easy. Perfect for a weekend brunch.
This was SO amazingly good that I made it two days in a row! I actually enjoy it better the way Chef shows us; the 2nd day I added a bit of fresh heirloom tomato and spinach to the cream...it was good, but I guess I'm a purist for some things! Excellent! Thank you!!!!!
This looks delicious. I’m curious about maybe using Gruyere.
Thank you, Stephane!
you can absolutely yse gruyere or comte cheese🙂👍
Again thank you. Another breakfast, brunch recipe that is simple but so elegant. A special morning in my household here in Loveland Colorado USA is watching the sunrise and Eggs in a Pot and now Cloud Eggs.
I make eggs every Saturday or Sunday with my daughter and this will be a great recipe to try with her. Looking forward to it! Thank you!
I’m making this tomorrow morning! Thank you for another wonderful and simple recipe ❤️
Chef, that looks AMAZING!!!
I'm gonna make that tomorrow morning, and I'm gonna put fried ham and melted Swiss on the bottom, to make a Benedict Cloud Egg!
Oh I am going to try this! So special. My husband will be delighted. THANK YOU, Stephane. 🙌🏼
Ahhh wow thank you a 100 times a excellent recipe for something I thought was clotted eggs but you have demonstrated a absolutely beautiful recipe I will be trying this recipe many times
thanks a lot 🙂👍👨🏻🍳
Wow, a cooking channel where they guy actually knows what he's doing and not just following some recipe. Subbed
This dish is 💯 CARNIVORE! I’m totaling trying it. Thanks chef 🤗
I made these years ago and never knew what they were called. Thanks so much ❤
Wow, I’ve never seen or heard of dish and it looks amazing.
7:20 - As you can see, this is how it looks like - absolutely nothing like a sun in a cloud. Great job.
Saludos desde Santa Fe, Argentina 🇦🇷
Very nice distintas.
I love your accent 🇫🇷 🇬🇧 !!!
Very nice dish !
I love that the Merovingian has a cooking show!
Subscribed!
Chef, your cloud egg is a thing of beauty... And I agree, one always needs a lovely cream sauce!
Thank You!!!! Adding a new breakfast dish to my repertoire. I can see this sitting on a bed of Ajvar sauce would be the bomb!!!!
Oh my! This truly looks like heaven! Thank you!
Thanks!
thanks a lot for the support much appreciated 🙂👍👨🏻🍳
This is amazing. I am going to make this for breakfast tomorrow.
THIS WAS GREAT! I love a souffle but they take too long when I am hungry in the morning.
This is very quick to pull together, super easy clean-up, and looks amazing.
I used served over leftover paella and threw a dollop of tomato paste & thyme in the sauce. It was a HUGE HIT!
It became an instant brunch meal and a technique that got my creative juices going. THANK YOU!
It was also healthier.. a typical omelet uses 3 eggs - I used two and it felt like I had a meal with less.
great to hear you liked it 🙂
Awesome! I love runny yoke dishes. ¡Délicieux!
is that a yolk?
Loved this - could almost taste it from your video - divine!
Divine for winter.
Thanks a bunch.. I was looking for this recipe for a while because I had tried it on Turkish airline .. since this time I couldn't find the right recipe.. Thanks again
Very nice!!! And seems so simple for an elegant change for eggs!
I’m going to try this this Sunday! Looks wonderful
Very nice! Stéphane I would appreciate a cooking course with just lots of egg recepies :-) I've already bought your starter and your sauce course.
Nice, I like your touch of extra moisture
Cannot wait to try this. I will also heap on the cream sauce!
you need the cream sauce 😋😋
I look fwd to trying this recipe! I’ve always loved French cooking but my town doesn’t have a French Rest. So if I want a French dish, I must learn to make it myself! I’m just getting started thanks to you!😳
good time to start 🙂👍👨🏻🍳
I'm allergic to eggs, but I'll make these for my son and grands for breakfast when he cooks the bacon waiting in the fridge.
Thank you so much, Chef!!! ❤
I like how easy this is plus you don’t have to be a real chef to make a very attractive plate. I used to throw a couple eggs on butter in a ramekin and throw it in the oven and put cream pepper maybe chives over the top and it was yummy and fast but this cloud egg is good enough for company it’s very pretty I’m sure delicious too
Thank you for this. I love eggs and keep looking for new ways to make this. Will go great with toast and avocado. 🙏
thanks
This is what I’ve been craving and didn’t know it! I’ll be making it today. Thanks for the recipe.
I am obsessed with egg dishes! I hope to have hens, one day, and want to cook them everyday!
The poor hens... cooking them every days 😂
I have to try this! I looove good Parmesan, but I think this might also be kind of heavenly with goat cheese.
Superb. I have never heard of this dish before.
That's crazy, because I was thinking the other day "Hey, I guess I could beat whites in snow, cook them then add the yolk on top", and BHAM! You make this video. Can't wait to try it.
time to try it out 🙂⭐️👨🏻🍳
Oh yes!! Keto carnivore friendly. Need some crispy bacon to dunk into the yolk. 👏🏾👏🏾👏🏾 thank you chef!!
Trying this for tomorrow breakfast.
Cringe.
Mmm! Glorious!
I love your way of making this recipe. Fantastic
I’m going to try this! It looks yummy and I’m going to add a little black truffle.
My daughter loves eggs. I plan to make this for her birthday breakfast. Thank you!!!!
This was a new version of the egg for me. Love it! I am going to give this a try. Love your show.
I believe you made this palatable for me with your revision of this dish. Thanks and id like both suggestions on sauces with a yummy pork sausage bacon or ham....even a nice breakfast beef steak. Im going to have to try this but o may use a combo of a salty hard cheese and or a perfect creamy cheese like Gruyere (i LOVE gruyere, but im a cheese head)
Bravo the next time I cruise I may ask them to prepare this for me, I Agree with another comment spinach in the sauce would be nice
That looks scrumptious. Super! Thank you! Something quite different. 👍🏻
great to try it out 👍
@@FrenchCookingAcademy Will do, soon. 🙂
Excellent, love the suggested variations at the end!👍🥂
Cream makes everything better!!! ❤
Appreciate this. One more way to impress my family!! 🎉🎉
Interesting version - Soufflé Suissesse is amazing but a bit rich for everyday. I do an Eggs Benedict/Royale with the egg white cloud baked instead of the muffin then topped with smoked salmon, a poached egg and then generous amounts of Hollandaise. That’s pretty rich too!
I will try this dish. It looks delicious!
Thank you it's a great recipe. I will buy the same blue casserole for myself.
I have never heard of a Cloud Egg, it looks delcious ❤
Truly beautiful n looks delicious, too. Have no knowledge of the other method of cooking 11:54 cloud eggs, but this looks more to my taste.
This looks really, really good. I'll be trying this soon. Thank you!
Oooo I love my cream too ❤ I'm not a big fan of eggs, but this looks amazing and I bet I am going to be a big fan now😊
Merci Chef. This is beautiful and delicious by the looks of it.
It looks delicious. Can’t wait to have a go at making it.
I love listening to him say recipe 😍
I just love it, a superb choice for quick supper dish.
These ppl been combining cooking w painting n sculpture .
French high cuisine .
Asian cuisine put more details to the ingredients n seasonings , even to their farming process 😀
The decor is neat & simple but pleasing to the eyes , with pretty dinnerwares or pretty containers made of woven leaves👍👍
It looks delicious and I want to try & make it. Your technique seem utterly doable, my newly acquired disability may keep it from being a success. Wish me luck!
that looks really good.
If I am using 3 egg whites, should I not use 3 yolks? Thank you for this!
You guys know how to eat! Yummy!😃
This looks delicious I am going to make this
That looks sooo good!
Fabulous!!!!!!
Thank you!!!!
I would only need some nice fresh slices of baguette for dipping in yolk :)
This looks tasty and delicious, from Texas
thkU, it's simple enough for me to make every mornin' cheers
This looks absolutely amazing! New subscriber.😊
Made this today and it was incredible. The only thing is I didn't get a browning on my egg whites using these timings, but didn't want to overbake in case it would get too dry. Flavor still came out amazing, was just lacking presentation slightly. I was using the middle rack of my oven. Should I be setting it to the top?
Beautiful!
Love this! I like to wipe the dish with butter, but this looks great and tasty. Merci Stephane!
i was buttered 🙂
This looks delicious!! 😋
Thanks mate, NZ here, I put Smoked Kingi atop the cream. Folks went side ways.
Looks delish
The original recipe is Spanish from the 17th century. First written in Martinez Montiño's royal cookbook The Art of Cooking, Pie Making, Pastry Making, and Preserving 1611