Cloud Eggs Recipe
American · Main course · 18 min total
Cloud eggs are fluffy, baked egg whites with a runny yolk center, making for a fun and elegant breakfast or brunch dish.
10
min prep
min prep
8
min cook
min cook
2
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 2 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Separate the eggs, placing whites in a large bowl and yolks in two small separate bowls.
- Add salt and pepper to the egg whites. Beat with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
- Gently fold in Parmesan and chives if using.
- Spoon the whipped egg whites into two mounds on the prepared baking sheet, creating a well in the center of each with the back of a spoon.
- Bake for 3 minutes, then remove from oven and carefully place one yolk into each well.
- Return to oven and bake for 3-5 minutes more until whites are golden and yolks are still runny. Serve immediately.
Tips
- For extra flavor, add a pinch of paprika or cayenne to the egg whites.
- Serve on toast or with a side salad for a light meal.
- Be careful not to overbake if you prefer runny yolks.
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