Nuvolone Eggs Recipe – Cloud Souffle

Nuvolone Egg (Cloud Souffle) egg dish will really impress your family and guests as it tastes as good as it looks!  Isn’t it gorgeous?

You will be surprised at how easy it is to whip up this delicious Nuvolone Eggs dish.  The following recipe serves one, so multiply the recipe by as many people as you are serving.

This very unusual Nuvolone Egg souffle dish is from the cookbook called Winter In The Alps by Manuella Darling-Gansser which I found on the Almost Bourdain web site.  In the book, it says:  “It could only happen is Switzerland.  This is similar to a traditional souffle, but the eggs remain separated.  It is the simplest dish to make and looks very impressive.  I’ve called it Nuvolone, which literally translates as ‘big cloud’ because when it comes out of the oven it looks like a big cumulus cloud in a sunset.”

 

Nuvolone Eggs

 

Learn all about Eggs and how to cook them. For more great brunch ideas, check out my Brunch Recipes.

 

Nuvolone Egg Recipe:

Nuvolone Eggs Recipe - Cloud Souffle

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 1 serving

Ingredients:

Butter for lining the ramekin
eggs, room temperature and separated
Sea salt or coarse salt
2 tablespoons heavy cream
3 tablespoons (1-1/2 ounces) grated Gruyere*
Freshly-ground black pepper

* You could substitute parmesan cheese.

 

Instructions:

Preheat oven to 400 degrees F.  Lightly butter a 6-inch oven-proof ramekin or bowl.

Using your electric mixer, beat the egg whites until they just start to become stiff.  Add salt and continue beating the egg whites until they form stiff peaks (like a meringue).

Spoon the egg whites into the ramekin (reserving some for the tops).  With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin.  Carefully drop the two (2) egg yolks into the hole.

Carefully pour the cream on top of the egg yolks.  Sprinkle the grated Grueyer cheese over the top and then some black pepper.  Add the butter pieces.

Smooth the egg whites back over the hole, adding some of the reserved egg whites.

Egg White Mixture   Novolone ready to bake


Bake approximately 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.

Serve with some crusty bread to dip into the yolks and cream.

Makes 1 serving.

Each Serving- 19.7 Fat Grams, 2.7 Carb Grams, 228.5 Calories

 

https://whatscookingamerica.net/Eggs/Nuvolone.htm

 

Categories:

Brunch & Breakfast    Egg Recipes   

Comments and Reviews

One Response to “Nuvolone Eggs Recipe – Cloud Souffle”

  1. Lory

    These were so impessive at a brunch that I recently hosted. I plan on making this recipe a Christmas tradition in our family, although, they were so easy to make that I will enjoy them on Tuesday, as well! : )

    Reply

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