Eggs are delicious and so versatile because they can be eaten in so many different ways. You can enjoy some delicious EVOO-fried eggs, scrambled eggs, stuffed eggs and, of course, the famous Spanish tortilla. Did you know that in our egg recipe section we’ve even got a recipe for tropical omelette with fruit?
Preheat the oven to 180ºC.
Separate the whites from the yolks.
Season the whites to taste.
Beat the whites to soft peaks. The easiest way to do this is with an electric whisk.
Line a baking tray with baking paper and brush with Extra Virgin Olive Oil from Spainl.
Place the whipped egg whites in a cloud shape on the baking paper brushed with Extra Virgin Olive Oil from Spain. Form a little dip in the middle where the egg yolks will go later and bake for 10 minutes.
Put the egg yolk in the dip and bake for a further 2 minutes.
Garnish with herbs like oregano or with a little ground black pepper.
To finish off the dish, pair the cloud eggs with some delicious potatoes fried in olive oil.
Olive Oil: A must-have item for every kitchen
Today, we’ve shown you another way to use olive oil in the kitchen – yet another example of why olive oil is one of the most versatile products in international cuisine.
Olive oil is fantastic raw (in dressings, marinades, sauces, cold soups, on toast) and hot (fried food, stews, desserts, confit…), and today’s recipe has shown us that olive oil is also perfect for oven-baked dishes.