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.
Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.
“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 Daniel Gritzer, the culinary director at Serious Eats.
He points to a recipe for Oeufs à la Neige (eggs in snow), in Le Cuisinier François, 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.