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"caption": "Cloud eggs: It's not just Instagrammers who find them pretty. Chefs of the 17th century whipped them up, too. Then, as now, they were meant to impress.",
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"disqusTitle": "Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old",
"title": "Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3\u003c/p>\n\u003cp>They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.\u003c/p>\n\u003cp>Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.\u003c/p>\n\u003cp>\"They are basically a very, very old dish. It's essentially something called Eggs in Snow, which the French have been making for centuries. And it's suddenly taking off on Instagram,\" says \u003ca href=\"http://www.seriouseats.com/editors/daniel-gritzer\">Daniel Gritzer\u003c/a>, the culinary director at \u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://gallica.bnf.fr/ark:/12148/bpt6k114423k/f233.item.r=neige.langFR\">recipe\u003c/a> for \u003cem>Oeufs à la Neige \u003c/em>(eggs in snow), in\u003cem> Le Cuisinier François\u003c/em>, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Modern cloud eggs are simple to make, but look sophisticated. Recipes vary, but basically, you take an egg, separate the whites and yolk, beat the whites into a stiff foam and season to taste. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk, and pop it into the oven at 450 degrees Fahrenheit. In some versions, the yolk goes into the oven at the same time as the whites; in others, the whites bake first for a few minutes, then the yolk is added and the whole thing is baked for a couple of minutes longer. Baking times vary, but recipes generally call for around 5 to 6 minutes total.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BUPlGrVDqRe/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Yes - I made #cloudeggs and yes I feel like a smug hipster food wanker #instaegg #instafood #foodwanker #hipsterfood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Joanna Richardson (@jojolovesprosecco) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-18T18:16:57+00:00\">May 18, 2017 at 11:16am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>The 17th century version was cooked a bit differently: Instead of hand-mixers or whisks, chefs used bundles of finely split sticks. The egg foam and yolk were placed on a buttered dish and baked atop of coals instead of in an oven. The whole thing was heated from above with a cooking tool called a salamander – basically, a hot fire shovel held over the dish. (Think of it as a 1600s version of a butane kitchen torch or a form of controlled broiling.) It was served with a sprinkle of sugar. These days, the name \"eggs in snow\" (or \"snow eggs\") denotes a different dish: a dessert made of meringue poached in sweetened milk and served with a custard. (It's a French classic, and \u003ca href=\"http://www.nytimes.com/1985/04/07/magazine/food-a-classic-confusion.html\">was a favorite\u003c/a> of famed food writer Craig Claiborne.) But the snow eggs described in that 1651 recipe were essentially the same thing as cloud eggs, agrees Paula Marcoux, a food historian who specializes in re-creating recipes using period cooking techniques.\u003c/p>\n\u003cfigure id=\"attachment_117568\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg\" alt=\"Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs.\" width=\"1489\" height=\"1124\" class=\"size-full wp-image-117568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-520x393.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs. \u003ccite>(Courtesy of Paula Marcoux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like today's cloud eggs, Marcoux says, the 17th century recipe was likely a novelty dish meant to impress. \"It's just one of those things rich people did for amusement ... kind of like today.\"\u003c/p>\n\u003cp>And chefs of the era were also beginning to unravel the mysteries of cooking science. \"Seventeenth\u003csup> \u003c/sup>century people are figuring out how proteins work – it's the very earliest phases of what becomes fine French cooking,\" says Marcoux.\u003c/p>\n\u003cp>Nowadays, chefs know that when you beat an egg white, you're actually participating in a cool bit of biochemistry. Egg whites are mostly liquid, but they're full of proteins. When beaten, those proteins unfold and bind with each other, creating a structure.\u003c/p>\n\u003cp>\"They start to arrange themselves into a network, like a net, as they bond to each other and stretch out,\" explains Gritzer. That structure traps the air introduced through beating, and also holds the water in egg whites in place. The result is foam.\u003c/p>\n\u003cp>It's a touch of kitchen magic that has fascinated cooks for centuries.\u003c/p>\n\u003cp>\"Even in 19th-century America, people were excited,\" says Marcoux. And later, \"in the 1950s, people were crazy about making meringue pies. It's almost something home cooks tap into as a show-offy kind of thing. We see that happening in generation after generation of home cooks.\"\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:61.57407407407407% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BT9GslVAqUg/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Have you ever made cloud eggs? This updated take on baked eggs yields the lightest, fluffiest egg whites and a perfectly runny yolk. ☁️🍳👌🏻 Tap @justataste for this Cloud Eggs on Toast recipe, just in time for #mothersday! 💕 . . . #cloudeggs #buzzfeast #EEEEEats #foodandwine #huffposttaste #RSlove #marthafood #mywilliamssonoma #feedfeed @thefeedfeed #brunch #tastingtable #breakfast #todayfood #instafood #bhgfood #MyAllRecipes #beautifulcuisines #f52grams #thekitchn #eggs\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Kelly Senyei - Just a Taste® (@justataste) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-11T14:04:55+00:00\">May 11, 2017 at 7:04am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>In my home kitchen, I gave cloud eggs a whirl. On their own, they're pretty but bland. But a dash of salt and pepper, a dusting of Sunny Paris spice blend (purple shallots, chives, dill weed, basil and peppercorn, among other things) and a generous sprinkling of grated sharp cheddar, all folded into the foam before baking, fixed things nicely.\u003c/p>\n\u003cp>As for cloud eggs' 17th century counterpart? That was surprisingly scrumptious, says Marcoux. My queries had piqued her curiosity, so she tackled the 1651 recipe using historically accurate tools — hot fire shovel and all. She'd been skeptical beforehand, but \"it was as delicious as it was silly!\" she reported back.\u003c/p>\n\u003cp>So if you should encounter cloud eggs in the wilds of the Internet, instead of asking yourself, as \u003cem>The Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/food/wp/2017/05/16/what-are-cloud-eggs-the-latest-food-trend-flooding-your-instagram-feed/?utm_term=.ec8d308abdd0\">did recently\u003c/a>, \"Uh, why is this a thing?\" just know the answer is: Because we are human and there is little new under the sun — not even cloud eggs.\u003c/p>\n\u003cp>\u003cem>Maria Godoy is a senior editor with NPR and host of The Salt. She's on Twitter: @mgodoyh.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The fanciful dish was meant to impress nearly 400 years ago, so don't roll your eyes at photos of these pretty edibles: They're actually a time-honored tradition tinged with a bit of kitchen science.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.\u003c/p>\n\u003cp>Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.\u003c/p>\n\u003cp>\"They are basically a very, very old dish. It's essentially something called Eggs in Snow, which the French have been making for centuries. And it's suddenly taking off on Instagram,\" says \u003ca href=\"http://www.seriouseats.com/editors/daniel-gritzer\">Daniel Gritzer\u003c/a>, the culinary director at \u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://gallica.bnf.fr/ark:/12148/bpt6k114423k/f233.item.r=neige.langFR\">recipe\u003c/a> for \u003cem>Oeufs à la Neige \u003c/em>(eggs in snow), in\u003cem> Le Cuisinier François\u003c/em>, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern cloud eggs are simple to make, but look sophisticated. Recipes vary, but basically, you take an egg, separate the whites and yolk, beat the whites into a stiff foam and season to taste. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk, and pop it into the oven at 450 degrees Fahrenheit. In some versions, the yolk goes into the oven at the same time as the whites; in others, the whites bake first for a few minutes, then the yolk is added and the whole thing is baked for a couple of minutes longer. Baking times vary, but recipes generally call for around 5 to 6 minutes total.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BUPlGrVDqRe/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Yes - I made #cloudeggs and yes I feel like a smug hipster food wanker #instaegg #instafood #foodwanker #hipsterfood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Joanna Richardson (@jojolovesprosecco) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-18T18:16:57+00:00\">May 18, 2017 at 11:16am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>The 17th century version was cooked a bit differently: Instead of hand-mixers or whisks, chefs used bundles of finely split sticks. The egg foam and yolk were placed on a buttered dish and baked atop of coals instead of in an oven. The whole thing was heated from above with a cooking tool called a salamander – basically, a hot fire shovel held over the dish. (Think of it as a 1600s version of a butane kitchen torch or a form of controlled broiling.) It was served with a sprinkle of sugar. These days, the name \"eggs in snow\" (or \"snow eggs\") denotes a different dish: a dessert made of meringue poached in sweetened milk and served with a custard. (It's a French classic, and \u003ca href=\"http://www.nytimes.com/1985/04/07/magazine/food-a-classic-confusion.html\">was a favorite\u003c/a> of famed food writer Craig Claiborne.) But the snow eggs described in that 1651 recipe were essentially the same thing as cloud eggs, agrees Paula Marcoux, a food historian who specializes in re-creating recipes using period cooking techniques.\u003c/p>\n\u003cfigure id=\"attachment_117568\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg\" alt=\"Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs.\" width=\"1489\" height=\"1124\" class=\"size-full wp-image-117568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-520x393.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs. \u003ccite>(Courtesy of Paula Marcoux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like today's cloud eggs, Marcoux says, the 17th century recipe was likely a novelty dish meant to impress. \"It's just one of those things rich people did for amusement ... kind of like today.\"\u003c/p>\n\u003cp>And chefs of the era were also beginning to unravel the mysteries of cooking science. \"Seventeenth\u003csup> \u003c/sup>century people are figuring out how proteins work – it's the very earliest phases of what becomes fine French cooking,\" says Marcoux.\u003c/p>\n\u003cp>Nowadays, chefs know that when you beat an egg white, you're actually participating in a cool bit of biochemistry. Egg whites are mostly liquid, but they're full of proteins. When beaten, those proteins unfold and bind with each other, creating a structure.\u003c/p>\n\u003cp>\"They start to arrange themselves into a network, like a net, as they bond to each other and stretch out,\" explains Gritzer. That structure traps the air introduced through beating, and also holds the water in egg whites in place. The result is foam.\u003c/p>\n\u003cp>It's a touch of kitchen magic that has fascinated cooks for centuries.\u003c/p>\n\u003cp>\"Even in 19th-century America, people were excited,\" says Marcoux. And later, \"in the 1950s, people were crazy about making meringue pies. It's almost something home cooks tap into as a show-offy kind of thing. We see that happening in generation after generation of home cooks.\"\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:61.57407407407407% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BT9GslVAqUg/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Have you ever made cloud eggs? This updated take on baked eggs yields the lightest, fluffiest egg whites and a perfectly runny yolk. ☁️🍳👌🏻 Tap @justataste for this Cloud Eggs on Toast recipe, just in time for #mothersday! 💕 . . . #cloudeggs #buzzfeast #EEEEEats #foodandwine #huffposttaste #RSlove #marthafood #mywilliamssonoma #feedfeed @thefeedfeed #brunch #tastingtable #breakfast #todayfood #instafood #bhgfood #MyAllRecipes #beautifulcuisines #f52grams #thekitchn #eggs\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Kelly Senyei - Just a Taste® (@justataste) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-11T14:04:55+00:00\">May 11, 2017 at 7:04am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>In my home kitchen, I gave cloud eggs a whirl. On their own, they're pretty but bland. But a dash of salt and pepper, a dusting of Sunny Paris spice blend (purple shallots, chives, dill weed, basil and peppercorn, among other things) and a generous sprinkling of grated sharp cheddar, all folded into the foam before baking, fixed things nicely.\u003c/p>\n\u003cp>As for cloud eggs' 17th century counterpart? That was surprisingly scrumptious, says Marcoux. My queries had piqued her curiosity, so she tackled the 1651 recipe using historically accurate tools — hot fire shovel and all. She'd been skeptical beforehand, but \"it was as delicious as it was silly!\" she reported back.\u003c/p>\n\u003cp>So if you should encounter cloud eggs in the wilds of the Internet, instead of asking yourself, as \u003cem>The Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/food/wp/2017/05/16/what-are-cloud-eggs-the-latest-food-trend-flooding-your-instagram-feed/?utm_term=.ec8d308abdd0\">did recently\u003c/a>, \"Uh, why is this a thing?\" just know the answer is: Because we are human and there is little new under the sun — not even cloud eggs.\u003c/p>\n\u003cp>\u003cem>Maria Godoy is a senior editor with NPR and host of The Salt. She's on Twitter: @mgodoyh.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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