I can’t lie: I’m a sucker for a good oozy egg. In Instagram’s “boomerang” heyday, I was that girl cautiously cutting into sunny-side up eggs so that I could record the beautiful, fleeting moment when the egg yolk erupts with a luxuriously yolky lava flow. (Nowadays, I partake in oozy egg joy offline.) But if I’m being honest, the egg white is a mere accessory for me—it’s a texture thing! I’m here for the runny egg, and the runny egg only.
But as I was flipping through the latest ATK Kids cookbook, The Complete Cookbook for Young Scientists, I stumbled upon a recipe that just might change my tune (and the tune of egg-averse kids—and grown-ups—everywhere): cloud eggs.