Introduction

Eggs in Clouds with Sriracha Caviar is a stunning twist on classic baked eggs. Fluffy egg whites loaded with cheese and bacon cradle the yolk, topped with spicy, tangy sriracha pearls for a unique burst of flavor. This dish is as delightful to look at as it is to eat.

The image shows three small cloud-like egg dishes on a white plate, each with a fluffy, white outer layer mixed with small dark bits and a bright yellow yolk center. Scattered around the eggs and on top of them are small red-orange drops, adding a pop of color. The plate is placed on a white marbled surface, with a fork having a white handle resting nearby and a shiny knife sitting at the edge of the plate. The texture of the egg whites is soft and airy, while the yolks are smooth and glossy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
1/2 cup pepper jack cheese
4 slices bacon
1/4 cup sriracha
4 tablespoons water (for sriracha mixture)
1 tablespoon agar-agar powder
1 cup canola oil (chilled)
1 cup water (for rinsing caviar)

Instructions

Step 1: Make the sriracha caviar by placing 1 cup of canola oil in a tall glass and chilling it in the freezer for about 3 hours until slightly sludgy.
Step 2: In a small saucepan, combine 1/4 cup sriracha, 4 tablespoons water, and 1 tablespoon agar-agar powder. Bring to a slow simmer over medium heat, stirring constantly. If it starts to smoke, remove from heat, reduce heat, then continue simmering for about 5 minutes. Remove from heat and pour into a small bowl.
Step 3: Using a medicine dropper, drop the sriracha mixture one droplet at a time from about 5 inches above the chilled oil. The droplets will form small beads.
Step 4: When all sriracha mixture is used, strain the oil and caviar through a perforated or wire mesh spoon or bowl. Transfer the strained caviar into 1 cup water to rinse off remaining oil, then strain again and set aside.
Step 5: Separate the 4 egg whites from yolks carefully. Separate each white into an individual bowl first to avoid yolk contamination, then combine all whites in one bowl. Keep each yolk in its own small bowl for assembly.
Step 6: Let egg whites sit at room temperature for 20 minutes.
Step 7: Cook bacon slices until crisp. Drain on paper towels and crumble into small pieces once cooled.
Step 8: Using an electric mixer, whip the egg whites until stiff peaks form, being careful not to overbeat.
Step 9: Gently fold the pepper jack cheese and crumbled bacon into the whipped egg whites.
Step 10: Spoon four even mounds of the mixture onto a parchment-lined baking sheet. Make a small well in the center of each mound.
Step 11: Bake at 450°F (230°C) for 3 minutes.
Step 12: Remove from oven and carefully place one egg yolk into each well.
Step 13: Return the tray to the oven and bake for another 3 minutes until yolks are just set.
Step 14: Garnish each cloud egg with a small spoonful of the prepared sriracha caviar. Serve immediately and enjoy.

Tips & Variations

Use a clean medicine dropper or small syringe for best sriracha caviar results.
Substitute pepper jack with sharp cheddar or smoked gouda for different flavors.
For a vegetarian version, omit bacon and add finely chopped roasted mushrooms or sun-dried tomatoes.
Make sure egg whites are at room temperature before whipping to achieve maximum volume.

Storage

Eggs in Clouds are best enjoyed fresh. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven (about 300°F/150°C) for 5–7 minutes to avoid overcooking the yolks. Sriracha caviar is best used fresh but can be stored in the fridge for up to 24 hours in water, drained and rinsed before use.

How to Serve

Three cloud eggs are placed on a deep blue plate, each with a fluffy, white, whipped egg white base mixed with small bits of dark brown bacon. The center of each egg holds a bright yellow, runny yolk. Small drops of reddish-orange sauce are scattered across the eggs and plate, adding color contrast. The plate is set on a light-colored wooden surface, next to a fork with a white handle and a silver blade, and a knife resting on the top edge of the plate. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sriracha caviar ahead of time?

Yes, you can prepare the sriracha caviar a few hours ahead and store it in water in the refrigerator. Be sure to rinse and drain it before adding to the eggs.

What if I don’t have agar-agar powder?

Agar-agar is essential to gel the sriracha droplets. Without it, the caviar won’t form properly. You can find agar-agar in health food stores or online as a vegetarian gelatin substitute.