Asiago Rosemary Cloud Bread (Dried Eggs)

Asiago Rosemary Cloud Bread (Dried Eggs)


600g batch = 18, 3-inch cooked cloud bread rounds, 33g (1-oz.) each

Ingredients and Directions

Cloud Bread
Ingredients Percent (%) Grams Volume
Egg whites, dried, high whip 13.20 79.20 1 1/4 cups
Xanthan gum 0.25 1.50 1/2 tsp.
Water 41.80 250.80 9 fl. oz.
Cream cheese, softened 17.35 104.10 3 1/2 oz.
egg yolks, dried 9.00 54.00 3/4 cup
Asiago cheese, shredded + additional for topping 18.00 108.00 1 1/3 cups
Rosemary, minced, IQF + additional for topping 0.40 2.40 2 tsp.
Total 100 600

Method of Production

  1. Preheat oven to 350°F and prepare parchment-lined baking sheets.

  2. In a bowl, whisk together the dried high-whip egg whites with the xanthan gum; then add the liquid egg whites and set aside to hydrate, about 15 minutes.

  3. Whip the fortified egg whites on medium high speed, until a stiff peak forms; set aside and proceed directly on to the next steps immediately.

  4. In a stand mixer fitted with paddle attachment, mix cream cheese for 1 minute until softened; scrape the bowl.

  5. Add the Asiago cheese, rosemary and egg yolks into the cream cheese. Mix on low speed to incorporate; scrape the bowl.

  6. Gently fold the whipped egg whites into cream cheese mixture until evenly combined. No large white streaks or lumps should remain; DO NOT over or under mix.

  7. Using a scoop (18/8), deposit 33g mounds of batter onto parchment lined baking sheet, spacing at least 3 inches apart.

  8. Sprinkle with additional Asiago cheese and rosemary on top, as desired.

  9. Place in 350°F oven for 10 minutes, rotating the baking sheet halfway through baking.

  10. Let finished cloud breads cool for 5 minutes before removing from sheet try to cool completely.

  11. Double wrap cooled breads in plastic film and package in zip-top bags; store frozen until ready for use.

Preparation Instructions

  1. To serve at room temperature: allow cloud breads to thaw for 1-2 hours on the countertop.

  2. To serve warm: reheat in microwave, toaster, toaster oven or conventional oven until warmed through and the edges are golden brown.