Eggs in Clouds with Sriracha Caviar

Make the Sriracha Caviar: Place Canola Oil (1 cup) in a tall glass and chill in freezer until a bit sludgy, about 3 hours.

In a small saucepan, bring Sriracha (4 Tbsp), Water (4 Tbsp), and Agar-Agar Powder (1 Tbsp) to a slow simmer over medium heat, stirring constantly. If mixture begins to smoke, remove pan from stove, reduce heat, then continue cooking.

Simmer for about 5 minutes, then remove from heat and pour mixture into a small bowl.

Draw sriracha mixture into your medicine dropper tool. Drop sriracha solution, one droplet at a time, into cold oil from about 5 inches from the surface of the oil.

When you’ve used all your sriracha mixture, strain the caviar by pouring the canola oil and caviar glass over either a perforated or wire mesh spoon or bowl.

Place strained caviar into bowl of Water (1 cup) to remove remaining oil, then strain from water. Set aside.

To make the eggs: Separate Farmhouse Eggs® Large Brown Eggs (4) whites from egg yolks. To ensure no egg yolk gets into the white, separate each white into an empty bowl first, then transfer to a bowl containing all 4 egg whites. Each yolk should be placed in its own individual bowl for easy assembly.

Allow whites to sit at room temperature for 20 minutes.

Cook the Bacon (4 slices). Set on a paper towel after cooking to absorb excess grease. Allow to cool then crumble into small pieces.

In a clean bowl, whip egg whites with an electric mixer until they form stiff peaks (when you pull the mixer out, the whites form points that do not bend over). Do not go past this point.

Gently fold Pepper Jack Cheese (1/2 cup) and bacon into egg whites.

Spoon 4 even mounds onto a parchment paper-lined cookie sheet, then make a well in the center of each.

Bake egg whites at 450 degrees F (230 degrees C) for 3 minutes.

Remove from oven and gently place an egg yolk in each well.

Return to oven and continue cooking for 3 minutes.

Garnish with a small spoonful of Sriracha Caviar. Serve and enjoy!