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Lorenzo Cherubini’s : A Healthy and Tasty Dish
Preparation
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Separate the egg whites from the yolks, keeping the yolks intact.
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Pour the egg whites into a bowl and beat them with an electric whisk until stiff peaks form.
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Line a baking tray with parchment paper. Spoon the beaten egg whites onto the tray, forming two “clouds” with a hollow in the center of each to hold the yolk later.
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Bake in a preheated static oven at 180°C (356°F) for 6–7 minutes.
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Remove from the oven and gently place an egg yolk into the center of each egg white cloud, being careful not to break the yolk.
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Season with salt and pepper to taste. Return to the oven for another 2–3 minutes, just until the yolk forms a light crust but remains soft inside.
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Serve immediately, ideally with toasted bread and a fresh salad.
The Secret to Perfect “Uova alla Jova”
The key to success lies in the egg whites. Beat them until they are firm but not overly dry—otherwise, they may become too tough during baking. When adding the yolks, be extremely gentle to avoid breaking them. Lastly, follow the cooking times closely: first bake the egg whites for 6–7 minutes, then add the yolks and cook for just 2–3 more minutes. This ensures a soft, creamy center with a lightly set surface.
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