How To Top Your Toast With A Delightful ‘Egg Cloud’ [WATCH]


A few years back, Nick from DudeFoods created an awesome egg recipe that was super time consuming and did nothing for the taste. However, it looked awesome.

He called it the Eggs In Clouds.

First you separate the egg yolks from the whites. Whip the whites until they turn into a sort of sugarless meringue. It’ll be reminiscent of a fluffy cloud.

Spoon your egg whites onto a slice of toast. Nick took a shot glass and created an indentation in the center to add the raw egg yolk to. Once everything’s nice and pretty, throw the dish into the oven for about five minutes at 450 degrees.

While it’s definitely not simpler, it’s seriously one of the prettiest ways to prepare an egg.


How To Make Beautiful Deep-Fried Poached Eggs


If done correctly, a decent poached egg will yield a beautiful yolk of bright yellow that just oozes out. A fried egg, while crispy, will have a less runny yolk as it cooks for a little longer. If only there was a combination of the two egg styles.

Chef Byron Talbott created a video that demonstrates his brilliant method for creating what he calls “crispy eggs.”

To quickly summarize, all you have to do is poach a couple of eggs. Once cooked, covered the eggs in egg wash and cover in bread crumbs. Throw a second layer of wash and crumbs onto the eggs. After they’re nice and coated, the eggs are deep fried for a few minutes until golden brown.

Check out the video for the complete, detailed tutorial.


14 Of The Most Gorgeous Egg-Baked Avocados On Instagram


There’s nothing sexier than the site of a perfectly cooked egg yolk. When added to an avocado, however, the contrast of yellow and green brings out something beautiful.

The simple dish works perfectly as a breakfast, lunch, dinner, late night snack. All you have to do is hollow out an avocado, add an egg, season and bake for 20 minutes.

We dug around and found some of the most mouth-watering images of baked avocados on Instagram. Seriously, this is enough  yolk porn to guarantee us a lifetime membership to the cholesterol club. Of course, wouldn’t have it any other way.

So unless you’ve already had a decent lunch, these photos are definitely NSFW.


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This Pre-Boiled Egg Kit Is Perfect For The Busy, Stoveless And Just Plain Lazy


For those too busy to throw an egg into some hot water, New Egg Company has developed a new product that might be just for you in the form of a pre-boiled egg.

No, it’s not a joke. It’s a Yowk.

Promising consumers the “perfect soft-boiled” experience, the single-packaged chicken baby is probably one of the most unnecessary things we’ve seen in a while. All you do is add boiling water to the egg’s special container, and in five minutes you have a perfectly soft-boiled egg.

The Yowk package comes with a free-range, pasteurized egg; breadsticks for dipping; an egg-shaped container; and salt and pepper. It also has what they’re calling a “spooth,” a special shell-cracking spoon.

Seems like they covered all the egg-related bases with this pack.

At £1.49 ($2.23 US), expect to find the instant-egg on UK shelves by the end of May. The Yowk’s targeted demographic seems to be the busiest of families and professionals who have no time for remedial cooking.



How to Make Deep-Fried Balut Po’ Boy

duck egg balut po boy

I’ve been on a po’ boy kick for the past couple of weeks, but then I got bored of all these basic ass po’ boys. I needed that new new. So, I hit up a nearby Asian market.  As soon as I walked in, I spotted some Balut eggs. It was love at first sight. If you’re not familiar with what balut is, then you NEED TO TAKE A LOOK AT THIS FIRST. Then, keep reading.

duck egg aioli

Ok, so first things first: I needed to make the aioli. Oh, and now that you know what Balut is, you know I had to keep this thing duck-themed. So I incorporated the duck egg in the aioli.  Check out the recipe.

Duck Egg Aioli

  • 2 or 3 fresh garlic cloves, peeled and minced.
  • Coarse sea salt
  • 1 duck egg yolk (room temperature)
  • 1/2 lemon, juiced
  • 1 cup pure olive oil
  • 1 table spoon of orange zest
  • a few slices of jalapeno (cause you know I gots to have  that spice)


Whisk minced garlic, pinch of sea salt (to start), and yolk until smooth. Squeeze in lemon juice. Then, while whisking by hand, pour olive oil in steady stream to emulsify. Putting a towel under the bowl during the process helps with the bowl slipping and sliding. Take a few breaks in between the process to make sure the oil is fully mixed in. Slow and steady wins the aioli — so check it before you wreck it. Once it reaches a consistency to your liking, add salt to taste and fold in the orange zest and jalapeno slices. Kept the ‘penos sliced, rather than diced cause yuh’ know I like’m cute and chunky.


This is when things got weird….

duck egg embryo balut

To prepare these guys all you have to do is boil them like a normal chicken egg. After letting them cool, I was really hyped to try one dipped in salt and pepper, aka the traditional OG style. Once I cracked open that shell and popped the embryo sac, I saw a beak, feathers, and a set of eyes.  All I could think about was this ಥ_ಥ

tempura batter duck egg embryo

So I decided to go with what I know best and that’s to DEEP FRY ‘EM.

Tempura Batter

  • 1 cup flour
  • 1 table spoon cornstarch
  • 1 1/2 cups of soda water as cold as possible


Combine all of the ingredients and mix until smooth. A few lumps here and there is aight. The cold bubs keeps the batter fluffy, so refrigerate if you’re not going to use it right away and in-between battering.

deep fried duck egg embryo balut

I did a hood version of an at-home deep fryer by pouring a bunch of grape seed oil into a cast iron skillet (about halfway). Once the oil gets to about 375 degrees, then I’m ready to fry. Coat the ducklings evenly in the tempura batter and drop them in the deep fryer until golden brown delicious. Salt them as soon as you pull them out.


The Holy Duck Trinity Sandwich Spread

deviled duck egg spread and duck aioli

Clockwise from top left: deviled duck embryo yolk spread – duck egg aioli – smoked paprika.


How to Assemble

duck embryo balut po boy

Assembling the sandwich is up to you. I kept it New Orleans style simple and used iceberg lettuce, tomatoes, and leftover jalapenos. You know a GlutLife recipe wouldn’t be complete without sum drank. And the best way to wash a little quack down is with a little yak of the Hennessy variety.

A special shout out goes to Glut family member Landjawz for showing us how to suck on duck eggs.


This Adorable Fish Will Eat Egg Yolks and Spit Them Back Out


Whether you’re making meringues, custards, ice cream, or angel food cake, sometimes you just need to buckle down and separate your eggs.  I don’t know about you, but I loved doing this as a kid, because playing with sticky egg hands was awesome.  Not so much anymore. (Ugh, adulthood.)

Thankfully, my inner child can still have a blast separating eggs with this adorable little fishy squeezy invention! Made by Tel Aviv-based Peleg Design, the fish gulps up a yolk when you squeeze, allowing you to transport it to a separate bowl, no mess.  Now, if you could just figure out how to crack an egg with one hand, you’d be set.

H/T + Picthx Incredible Things


Abduct and Farm Precious Egg Yolks With This Glorified Egg-Shaped Vacuum

Quirky Pluck

Food inventions rule. Most make our lives way easier, and are just plain ol’ awesome. Remember the Eat Me Crunchy bowl that keeps flakes from getting soggy? Life-changing. And so, to add to the never-ending list of useless but totally necessary food inventions — say hello to the Quirky Pluck, y’all!

You know how it’s nearly impossible to separate an egg yolk from the whites without making a totally gross mess? Well, the Quirky Pluck is here to save us from said misery. With one little squeeze, the egg separator sucks up the yolk with ease (rhyme swag for days, yo). Check it out in full action below:

Cool guys! You invented the water bottle:

Quirky Pluck $13 @Quirky

H/T The Awesomer + PicThx Quirky


Here’s How to Make Coconut Macaroons Dipped in Chocolate


By breaking all the baking laws in the world and adding egg yolks to your macaroon recipe, you get perfectly gooey, sticky and utterly delicious macaroons to die for. Once you try this recipe you will never go back to the yolk-free versions. This recipe only uses 5 ingredients and takes minimum effort in the kitchen, so there really is no excuse to not whip up these dreamy, gluten-free wonders as soon as possible.



Vanilla and Coconut Macaroons



  • 250 grams of unsweetened coconut flour
  • 250 grams of sugar
  • 3 whole eggs
  • 1 vanilla pod
  • 150 grams of dark chocolate



1. Split the vanilla pod, scrape out the seeds and mix them with some of the sugar using the blade of a knife.

2. Mix the coconut flour, the sugar, the whole eggs and the vanilla sugar in a bowl. You might have to use your hands.

3. Cover the bowl with cling-film, and leave to rest for 15 minutes.

4. Wet your hands slighty, and use them to shape the macaroons on a baking tray. Shape them however you want – but make sure you get lots of surface area, for maximum chewiness. You should get around 16 macaroons.

5. Bake the macaroons in the middle of the oven for about 20 minutes at 175 degrees celsius. Or until nice and golden.

6. Leave to cool completely, before dipping the bottom in melted dark chocolate.

7. Again – cool until the chocolate has hardened and enjoy!