Egg Nests
This is something my mom used to make when I was a small child. I've never seen another recipe like it.
This is something my mom used to make when I was a small child. I've never seen another recipe like it.
- Carbohydrate 17.513575 g
- Cholesterol 1148.878 mg
- Fat 68.716425 g
- Fiber 0.705320026705787 g
- Protein 52.6579375 g
- Saturated Fat 27.512063 g
- Serving Size 1 1 Serving (391g)
- Sodium 1375.8157 mg
- Sugar 16.8082549732942 g
- Trans Fat 8.0147 g
- Calories 902 calories
Step-by-step
- Beat the egg whites with the cream of tartar and the salt and pepper to taste.
- Evenly divide the egg whites and place each portion on a piece of toast.
- Make a hole in the middle and carefully drop an egg yolk in the hole and cover it up with the egg white.
- Carefully add 2 slices of bacon to the top of each egg nest and bake at 350 degrees for 20 min.
- Add the grated cheese to each one and bake a few more minutes until the cheese is melted.
- The bacon will finish cooking in the oven and the toast will become toasted.
The Role of Acid and Mechanical Agitation
Achieving stable whipped egg whites requires mechanical shearing forces and a protein stabilizer. Cream of tartar introduces acid, which lowers the pH and strengthens the protein network surrounding the trapped air bubbles. Use a copper bowl or a scrupulously clean stainless steel bowl for whipping. Any residual fat on the surface of the mixing vessel will coat the whisk and prevent the whites from achieving maximum volume. Whip the whites at a moderate speed rather than maximum velocity to create smaller, more uniform air bubbles that hold their shape under heat.
Baking Parameters and Cheese Integration
Set the oven temperature precisely to 350 degrees Fahrenheit. The initial twenty-minute bake allows the moisture in the whites to evaporate partially, setting the exterior structure while the bacon renders its remaining fat onto the surface. Add the grated cheese only during the final three minutes of baking. Adding dairy too early causes the proteins to seize and burn before the structural interior solidifies. Watch for the cheese to bubble and turn golden brown at the edges as your visual cue to remove the dish from the oven.
