Asiago Rosemary Cloud Bread (Dried Eggs)

Asiago Rosemary Cloud Bread (Dried Eggs)

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

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.