I have recreated from Masterchef recipe using cured egg and Tall order foodie + recipe using cloud egg. Here is my version of combined cured egg and cloud eggs. Got to be patience for this recipe: waiting 3 days and on the 4th day to bake them.

Usually, eggs are for breakfast in most countries, as for me I have eggs for brunch, lunch, snack, dinner or even supper. They are quick to cook as well as simple meal or they can be creative. So, here’s the creative version.

Today, my creative meal using avocado, fried ham, on cured egg and cloud eggs. Trying and exploring the various cured and cloud eggs recipes. Some oven temperature are 230°C and some 180°C throughout the baking time. I did 4 minutes at 230°C and then 180°C for 2-3 minutes. This just warmed up the cured egg a bit.

Cloud Ingredients

1 egg 800 g, fresh cold, separate yolk to be cured and white to make cloud
a pinch of salt
a very tiny drop of lemon juice

Ingredients

Cured Egg

100g caster sugar
100 g fine table salt
1 yolk
A pinch or two chili flakes
salt, extra if needed
oil spray

Additional for creative idea

1 half avocado, remove the seed
1-2 bacon strips

Method

1 st thing to do

For the Cured Egg

In a bowl mix sugar and salt together to make the cured mix. Pour two-third cured mix into a deep container with lid and level the surface. Using a tablespoon, create a small, round well for yolk to sit in.

Separate egg yolk, and keeps as much of the white as possible to make the cloud and place yolk inside the well of the cured mix. Pour the remaining of cured mix one-third; on top and set aside, in the fridge to cure until needed. This time I cured it for 3 days.

2 nd thing to do-after 3 days

For cloud egg

Put your saucepan on the stove and lay the 2 bacon strips flat in a single line. Turn the heat to medium. Let the bacon cook for 3 to 4 minutes until the fat melts out and the bottom side turns brown and crisp. Use tongs to turn each strip over. Cook the other side for 3 to 4 minutes until it matches the first side. Move the hot bacon to a plate with a paper towel to soak up extra oil. Set aside.

Preheat oven 230°C. Put egg white, salt, and a tiny drop of lemon juice into a clean bowl. Beat on high speed with a hand mixer for about 3 to 4 minutes until very firm, stiff peaks form that hold their shape.

Spoon onto very lightly oiled baking bowl, and make a little indent well in the centre for avocado, and cured egg later on. Bake cloud egg whites for 4 minutes until slightly golden. Remove from the oven. Lower oven temperature to180°C. Then place avocado into the indent well of the cloud egg. Prepare a bowl with room temperature water. Set aside.

Bring out the cured egg from fridge. Using hand, gently lift the cured yolk from the cure mix. Carefully lower your hand holding the yolk into a bowl of room temperature water and gently swirl water over the yolk to dissolve and remove cure mix. Do not rub the cure mix off.

Now add cured yolk into avocado indent, and place avocado and cured egg into the indent well of cloud egg. Add a pinch of salt if needed a bit more and chilli flakes. Bake a further 2-3 minutes. Remove from oven and serve immediately. Enjoy!!!

https://helenscchin.com/2018/07/29/avocado-on-cloud-cured-egg/

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