Fluffy baked eggs (or cloud eggs) are a fun breakfast


I’m not much of a social media mavin, but apparently Instagram and Pinterest are chock full of pictures of what are being called cloud eggs.
When I saw the article from the Washington Post in the ProJo’s food section last week, I had to laugh. I guess everything old is new again, because I’ve been making this type of egg dish since the early 1970s. My husband loves them.
The original recipe I use came from a 1969 cookbook, “The American Every Day Cook Book in Color” by Marguerite Patten. But, the fluffy baked eggs, as she called them (or maridadi eggs as I found them called in another book), are baked on toast instead of a parchment-lined cookie sheet.
Fluffy Baked Eggs (Maridadi Eggs)
Serves 2 to 4
4 slices bread
4 large to extra large eggs
Toast the bread and spread with butter. Place on a cookie sheet. Separate the eggs. Beat the egg whites until stiff peaks form. Season with salt and pepper. Pile the whites onto the toasted bread leaving a small depression in the center of each.
Drop an egg yolk into each depression. Bake 5 to 8 minutes in a 400° oven until whites are browned, but yolks are still runny. Serve with ham or bacon.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

food, eggs


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Mike Rego has worked at East Bay Newspapers since 2001, helping the company launch The Westport Shorelines. He soon after became a Sports Editor, spending the next 10-plus years in that role before taking over as editor of The East Providence Post in February of 2012. To contact Mike to submit information, suggest story ideas or photo opportunities, etc., email mrego@eastbaynewspapers.com.