![]() ![]() Now, if there’s one thing that you should know about me, it’s that I take my carbs very seriously. ![]() I’m talking Red Lobster’s infamous CHEDDAR. It probably doesn’t hurt matters that the look of these fluffy egg “clouds” reminded me almost immediately of light, buttery biscuits. He doctored up his version with some bacon, parmesan cheese, and fresh herbs for a light and decadent egg dish that literally melted in your mouth. One bite in and I was an egg cloud believer. Not only was I pleasantly surprised by their taste, but also with just how easy they were to make! I watched in awe as Jim, the OPA’s Executive Vice President, whipped up (literally) this elegant-looking dish in a matter of minutes. But looking back, one of the ones that stood out the most in my mind would have to be the cloud eggs! Over the course of 2 days, I probably tried upwards of 20+ different delectable egg dishes. Plus, if we’re being honest, the whole thing just seemed a bit too complicated for my liking – I’ll stick with my scrambled eggs please and thank you.īut that all changed when I attended the Ohio Poultry Association’s Blogger EGGstravaganza last month. For one, I’ve never been one to keep up with the trends – I find the whole thing to be rather exhausting (which is why most of my closet is circa 2008). While I was certainly intrigued by the latest craze, I had zero intentions of actually trying it out myself. It seemed that everywhere I looked, I was faced with tantalizing photos of picture-perfect bright yellow yolks nestled atop fluffy egg white “clouds” (not that I’m complaining, but seriously it was out of control). If you happened to scroll through Instagram last month, then you may have stumbled upon a photo or two (thousand) of cloud eggs – aka the latest food trend to take the internet by storm (no pun intended…)įor a solid week or two, I could hardly open my Instagram feed without being assaulted by some serious yolk porn. ![]()
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