Eggs Orsini requires separating whites and yolks into perfect spheres—a 1900s French technique that predates molecular gastronomy by decades.
Eggs Orsini
Indulge in a delightful dish that combines fluffy egg whites with luscious, runny yolks for a delightful contrast! Topped with a golden layer of melted cheese, these Eggs Orsini are not only high in protein but also a feast for the senses. Whip up this soufflé-like masterpiece for a breakfast that’s sure to impress!
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- Mixed herbs, optionaloptional
🥛Dairy & Eggs(3)
- 3 large eggs
- 10g light mozzarella, 0.35oz (0.35 oz)
- 10g Parmesan, 0.35oz (0.35 oz)
🧂Spices & Seasonings(1)
- Salt and pepper, to taste
👨🍳 Instructions
- 1
Preheat oven to 180°C, 356°F.
- 2
Separate the egg yolks from the whites carefully, keeping the yolks intact.
- 3
Whip the egg whites until stiff peaks form.
- 4
Place the whipped whites onto a lined baking tray or small oven dish, then create three small wells in the whites.
- 5
Gently place the yolks back into the wells.
- 6
Season with salt, pepper and mixed herbs if you like.
- 7
Sprinkle mozzarella and parmesan over the top.
- 8
Bake for 12 to 15 minutes until the whites are puffed and the cheese is golden.
- 9
Serve immediately.
💡 Pro Tips
- ✓Whip egg whites to exactly stiff peaks (8.5-9 on the Beaufort scale) - overbeaten whites become grainy and weep moisture, causing the base to collapse during baking.technique8.5-9 Beaufort scale
- ✓Use room temperature egg whites as they whip to 6-8 times their volume compared to cold whites which only reach 4-5 times volume due to better protein unfolding.ingredient6-8x volume increase
- ✓Create wells in the whites that are 2-3cm deep and slightly smaller than your yolk diameter to prevent yolks from spreading and cooking unevenly.technique2-3cm depth
- ✓Bake at exactly 180°C because lower temps won't set the whites' protein structure fast enough, while higher temps brown the exterior before the interior sets.timing180°C
- ✓Add cheese in the final 5-7 minutes of baking to prevent over-browning while ensuring the proteins coagulate at 60-65°C for perfectly runny yolks.timing60-65°C coagulation
Share this recipe
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
Eggs Orsini requires separating whites and yolks into perfect spheres—a 1900s French technique that predates molecular gastronomy by decades.
Eggs Orsini
Indulge in a delightful dish that combines fluffy egg whites with luscious, runny yolks for a delightful contrast! Topped with a golden layer of melted cheese, these Eggs Orsini are not only high in protein but also a feast for the senses. Whip up this soufflé-like masterpiece for a breakfast that’s sure to impress!
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- Mixed herbs, optionaloptional
🥛Dairy & Eggs(3)
- 3 large eggs
- 10g light mozzarella, 0.35oz (0.35 oz)
- 10g Parmesan, 0.35oz (0.35 oz)
🧂Spices & Seasonings(1)
- Salt and pepper, to taste
👨🍳 Instructions
- 1
Preheat oven to 180°C, 356°F.
- 2
Separate the egg yolks from the whites carefully, keeping the yolks intact.
- 3
Whip the egg whites until stiff peaks form.
- 4
Place the whipped whites onto a lined baking tray or small oven dish, then create three small wells in the whites.
- 5
Gently place the yolks back into the wells.
- 6
Season with salt, pepper and mixed herbs if you like.
- 7
Sprinkle mozzarella and parmesan over the top.
- 8
Bake for 12 to 15 minutes until the whites are puffed and the cheese is golden.
- 9
Serve immediately.
💡 Pro Tips
- ✓Whip egg whites to exactly stiff peaks (8.5-9 on the Beaufort scale) - overbeaten whites become grainy and weep moisture, causing the base to collapse during baking.technique8.5-9 Beaufort scale
- ✓Use room temperature egg whites as they whip to 6-8 times their volume compared to cold whites which only reach 4-5 times volume due to better protein unfolding.ingredient6-8x volume increase
- ✓Create wells in the whites that are 2-3cm deep and slightly smaller than your yolk diameter to prevent yolks from spreading and cooking unevenly.technique2-3cm depth
- ✓Bake at exactly 180°C because lower temps won't set the whites' protein structure fast enough, while higher temps brown the exterior before the interior sets.timing180°C
- ✓Add cheese in the final 5-7 minutes of baking to prevent over-browning while ensuring the proteins coagulate at 60-65°C for perfectly runny yolks.timing60-65°C coagulation