Henry’s Famous Cloud Eggs (Legacy Edition) || Henry’s Kitchen

Henry’s Famous Cloud Eggs (Legacy Edition) || Henry’s Kitchen

October 25, 2019 12 By William Morgan


– Hi, I’m Henry Phillips, and
I’ve been cooking for almost
six years now, and I’ve been
teaching it for even longer.
And when the folks at
Thrillist approached me about
making my own master chef class.
I took this as a opportunity
to share the vasts amounts
of knowledge that I’ve accumulated
over the last six years.
And in case you’re not familiar
with my work, we’ve handpicked
some of my more
popular recipes to show you.
Like this Instagram sensation
of 2017, cloud eggs.
(soft classical music)
Hello everybody, and
welcome to Henry’s Kitchen.
For today, we’re gonna be showing you
how to make cloud eggs, or
as the French call them,
“les oeufs que ressemble des nuages.”
Eggs are very high in cholesterol.
You start by breaking our eggs open.
And what we’re gonna
want to do is separate
the yolk from the rest of the egg.
And we’re gonna put each
in its own separate bowl.
Which is kind of tricky,
so you’re actually
gonna need quite a few bowls for this.
You know, just this morning,
I was at the FedEx office
and there was a couple
UPS guys that walked in.
And I was able to get out of there
before any sh*t went down.
OK, I’m gonna show you
a method called “tossing.”
And when we’re tossing, we’re
literally just taking the yolk
and then tossing it back
and forth from one egg shell
half crack to the other
and separating it that way.
What we’re gonna do is we’re
gonna take the egg white bowls
and we’re gonna start pouring
them into our first bowl
which, from now on we’re
gonna call that the work bowl.
A little yolk’s fine.
OK, now what we’re gonna do…
Now were gonna add some
of our ingredients,
a little bit of salt, some ground pepper,
some grated parm, and some veggies,
you can use green onions or chives.
I’ve actually got a little
broccoli here,
from another dish I was trying
to make that didn’t work.
Now we’re gonna take our
whisk, and we’re just gonna
whip up our egg white mixture.
You want to whip it up until
it gets that thick, bouncy
consistency, kind of like
your mom would make if she was
making meringue pie when you were a kid.
OK.
The next thing we’re gonna
do is we’re gonna take our
cloud mixture and we’re gonna pour it onto
a greased, foil-lined baking sheet,
so we can get ready to put it in the oven.
We want to divide it up
into four distinct clouds.
Or eggs mounds.
(classical music)
♪ There’s something broken inside of me ♪
♪ Something no one else can see ♪
♪ Something hurts and it’s way down deep ♪
♪ I think there’s
something wrong with me ♪
Almost done, we’re just
gonna add the yolks
and put them back in the
oven for two minutes.
By the way, the recipe that
I’m using makes two to four
servings, so be ready to share.
You better not be hogging these
all up for yourself, asshole.
(classical music)
So I like to plate them on top of a nice
little piece of bruschetta toast.
Just to make a nice presentation.
And these will make a nice little
healthy snack for your party guests.
Well thanks for joining us everybody.
And don’t forget you can
go to henryphillips.com
if you want want to check the tour dates
or get your own signature Henry’s
Kitchen apron or cookbook.
(classical music)
(vegetable crunches)