Umami Cloud Eggs with Savory Miso Glaze

Instructions

1. 1

   Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

2. 2

   Carefully separate the egg yolks from the whites, ensuring no yolk contaminates the whites. Place the yolks in a small bowl and the whites in a large mixing bowl.

   ~5 min
3. 3

   Using an electric mixer, whip the egg whites on medium-high speed until stiff peaks form. This may take about 5-7 minutes. Be patient for optimal fluffiness.

   ~7 min
4. 4

   Gently fold about a third of the whipped egg whites into the reserved egg yolks. Then, carefully fold the yolk mixture back into the remaining egg whites. The goal is to keep as much air in the mixture as possible, creating a light, cloud-like texture.

   ~3 min
5. 5

   Spoon four mounds of the egg white mixture onto the prepared baking sheet, creating a well in the center of each mound. Carefully place one egg yolk into each well.

   ~2 min
6. 6

   Bake for 8-10 minutes, or until the egg whites are lightly golden and the yolks are still slightly runny. Keep a close eye on them to prevent overcooking.

   ~10 min
7. 7

   While the eggs are baking, prepare the miso glaze. In a small saucepan over low heat, whisk together the white miso paste, soy sauce, mirin, and honey until smooth and slightly thickened. Stir in the sesame oil and pepper.

   ~5 min
8. 8

   Once the eggs are ready, carefully remove them from the oven. Drizzle generously with the warm miso glaze. Garnish with sliced scallions and toasted sesame seeds.

   ~1 min