Rainbow Cloud Eggs
Why just make regular cloud eggs when you can make rainbow unicorn cloud eggs? That is the question. The answer of course is why on earth not.
- 4 eggs
- sea salt & cracked black pepper
For the colours
- 1/4 tsp matcha powder
- 1/4 tsp turmeric powder
- 1/2 tsp beetroot juice
- 1 handful chopped red cabbage
- pinch baking soda (bi-carb)
- 1/2 tsp white vinegar or water
Make the colours
Blue: In a small sauce pan, bring 1/2 cup water and the red cabbage to a boil. Simmer 5 mins until the water is deep purple and reduced by about half. Remove from heat and add a tiny pinch of baking powder, stir well, the water will turn from purple to blue. Add a bit more baking powder if you wish – if it gets too green you can add the tiniest dash (seriously, one drop) of vinegar to bring it back to a deep blue. Spoon a bit of liquid into a small dish to cool. Alternatively, if you have a blue superfood powder in your cupboard combine 1/4 tsp powder with 1/4 tsp water like you’re about to do for yellow and green.
Yellow & Green: In small dish combine matcha with half the vinegar (or water) and stir to dissolve. Do the same with the turmeric and remaining vinegar/water in a seperate dish.
Pink: Beetroot is the go here, you can juice/blend fresh beetroot and use the liquid or simmer a bit of grated fresh beetroot in a bit of water like you did for the cabbage and use cooled cooking liquid. Alternatively, if you have a red superfood powder in your cupboard combine 1/4 tsp powder with 1/4 tsp vinegar (or water) like you did for the yellow and green.
Purple: I didn’t use purple because time and sanity, however if you have a purple superfood powder or want to explore using purple cabbage water without the baking soda, or test blueberries, go for your life.
Make the eggs
Preheat oven to 230ºC (450ºF). Line an oven tray with baking paper. Seperate eggs, placing whites in a large bowl and leaving yolks in the half shells – this protects the yolks and makes them easier to transfer later. Whisk whites with a pinch of sea salt to stiff peaks.
Divide beaten whites evenly into four bowls. Add all the yellow into one bowl, all the green into another, and whisk each briefly to incorporate. Add 1/4 tsp blue liquid into the third bowl of whites, whisk and add a bit more coloured liquid if you wish but not too much or the eggs won’t hold shape. Repeat with 1/4 to 1/2 tsp red liquid and the fourth bowl.
Spoon colored whites from one bowl into four small mounds on the prepared tray. Add spoonfuls of the second colour to the first, and so on with the third and fourth until you have four mounds of rainbow egg whites. Use the back of a spoon to make a small depression in the centre of each rainbow cloud.
Bake rainbow clouds for 2 minutes. Remove from oven, tip a yolk into the centre of each cloud and return to oven for 3 minutes until the top of the yolk is firm (it will still be runny inside). Season with pepper and serve with toast or quinoa or rice or nothing if you wish, I also added a dollop of yoghurt because why not. Avocado not pictured but always encouraged.
- You can whisk the whites by hand but an electric whisk or beaters will make life easier and breakfast quicker.
- I used vinegar to dissolve the colours as I don’t mind vinegar and it gave the whites a bit of flavour, if you hate vinegar use water instead.
- No, you don’t have to add the colurs, you can simply make standard cloud eggs by leaving out all the colour steps — but why on earth would you be here if all you wanted was white cloud eggs? Eggactly.
vegetarian // dairy-free // gluten-free // nut-free // soy-free