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.
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.
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
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! :-)
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.
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.
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.
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!!!!!
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.
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
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!!! ❤
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 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
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👍👍
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 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!😳
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!
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
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.
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)..
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
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'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
Most French video I’ve ever watched, bravo
French cooking is god tier they’ve perfected the game
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.
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 👏🏼👏🏼
1:05 OMG that tiny Le Creuset! 😍
Wow! Easy-peasy! My next egg-sperament! Thanks!
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!!
This was a wonderful tutorial. I think this community would appreciate the film ‘The Taste of Things’. Elegant and very touching.
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)
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 !❤😂😅
Sounds fabulous. Elegant and easy. Perfect for a weekend brunch.
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.
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.
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!!!!!
I’m making this tomorrow morning! Thank you for another wonderful and simple recipe ❤️
I would love this with creamed spinach 💛
that will work very well👍👨🏻🍳🙂
@@FrenchCookingAcademy .. Thank you Chef 💛
I made these years ago and never knew what they were called. Thanks so much ❤
Oh I am going to try this! So special. My husband will be delighted. THANK YOU, Stephane. 🙌🏼
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 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.
Wow, I’ve never seen or heard of dish and it looks amazing.
Divine for winter.
Oh my! This truly looks like heaven! Thank you!
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!
Chef, your cloud egg is a thing of beauty... And I agree, one always needs a lovely cream sauce!
I love that the Merovingian has a cooking show!
Subscribed!
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!!!!
Loved this - could almost taste it from your video - divine!
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 🙂👍👨🏻🍳
Very nice!!! And seems so simple for an elegant change for eggs!
This is amazing. I am going to make this for breakfast tomorrow.
That looks amazing!
I’m going to try this this Sunday! Looks wonderful
Wow, a cooking channel where they guy actually knows what he's doing and not just following some recipe. Subbed
This looks delicious. I’m curious about maybe using Gruyere.
Thank you, Stephane!
you can absolutely yse gruyere or comte cheese🙂👍
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!!! ❤
Nice, I like your touch of extra moisture
Awesome! I love runny yoke dishes. ¡Délicieux!
is that a yolk?
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 🙂
Superb. I have never heard of this dish before.
This is what I’ve been craving and didn’t know it! I’ll be making it today. Thanks for the recipe.
I love your way of making this recipe. Fantastic
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!
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
Cannot wait to try this. I will also heap on the cream sauce!
you need the cream sauce 😋😋
Excellent, love the suggested variations at the end!👍🥂
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
Beautiful!
Cream makes everything better!!! ❤
This was a new version of the egg for me. Love it! I am going to give this a try. Love your show.
Wao!Delicious!
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👍👍
Saludos desde Santa Fe, Argentina 🇦🇷
Very nice distintas.
I love your accent 🇫🇷 🇬🇧 !!!
Very nice dish !
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 🙂⭐️👨🏻🍳
that looks really good.
My daughter loves eggs. I plan to make this for her birthday breakfast. Thank you!!!!
I will try this dish. It looks delicious!
Thank you for this. I love eggs and keep looking for new ways to make this. Will go great with toast and avocado. 🙏
thanks
I have never heard of a Cloud Egg, it looks delcious ❤
Appreciate this. One more way to impress my family!! 🎉🎉
This looks delicious!! 😋
I love listening to him say recipe 😍
This looks really, really good. I'll be trying this soon. Thank you!
It looks delicious. Can’t wait to have a go at making it.
I’m going to try this! It looks yummy and I’m going to add a little black truffle.
Looks delish
Looks delicious!
This looks delicious!
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.
Merci Chef. This is beautiful and delicious by the looks of it.
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 delicious
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 😂
Looks yummy! Thanks.
That looks outrageously good!!!!!
I have to try this! I looove good Parmesan, but I think this might also be kind of heavenly with goat cheese.
This looks delicious I am going to make this
Looks like fun! Thanks, I will make it!
You guys know how to eat! Yummy!😃
I just love it, a superb choice for quick supper dish.
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 🙂👍👨🏻🍳
Thank you it's a great recipe. I will buy the same blue casserole for myself.
I can't wait to try it!
That looks scrumptious. Super! Thank you! Something quite different. 👍🏻
great to try it out 👍
@@FrenchCookingAcademy Will do, soon. 🙂
Looks amazing! Thank you
thkU, it's simple enough for me to make every mornin' cheers
This looks absolutely amazing! New subscriber.😊
Looks awesome.
This looks tasty and delicious, from Texas
Mind blown. ❤
It looks interesting, im going to gave to try this!😊
Wonderful!