Cotton Candy Eggs


Cotton Candy Eggs

2 eggs, separated 3-4 slices mango 1 T. powdered sugar 1 T. butter 1 T. melted butter cinnamon or nutmeg Dash salt brown sugar ½ tsp water 1 tsp vanilla

Warm broiler to med-low (350 F.) In small dish cream yolks with sugar. In small mixing bowl, add salt and cold water to whites and whip until stiff and dry. Fold yolks into whites. Warm 6-8” frying pan on med low. Add butter and wait till it bubbles. Add eggs spreading to edges. Cook 3 min. Immediately insert pan under broiler 6” from heat, leaving oven door cracked. Cook 3 min. until raised and blistered. Remove pan and flip eggs over unto serving plate. Between cooking the eggs on the range and in the oven, heat a second frying pan with 1 T. melted butter. Add sliced fruit and warm. Toss in 1 T. brown sugar, then drizzle vanilla over fruit until sugar caramelizes. Remove from heat. Pour warmed fruit over eggs. Voilà. Airy cotton candy eggs. In one of Graham Kerr’s cookbooks, he calls this Sweet Peach Omelet. He is adamant about NOT beating scrambled eggs until fluffy. At the same time he ADDS sugar to omelet-styled eggs. I tried it his way. I liked it so much; I got another small pan to make two omelets at a time and offered it to every houseguest for their opinion. It’s a mystery why we don’t do eggs like this in America. Probably because we don’t do Malva Pudding. That’s another story.

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