Cloud eggs
Discover the culinary delight of Cloud Eggs, an airy and delicious breakfast option made with fluffy whipped egg whites, a hint of parmesan cheese, and topped with fresh chives. Ready in minutes for a light and savory start to your day!
- 17 Apr 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 3 Ingredients
Cloud eggs are a delightful and visually appealing way to enjoy your morning eggs. Fluffy egg whites with a golden yolk in the center, they're light, airy, and incredibly easy to make. Perfect for a fancy brunch or a quick, high-protein snack, cloud eggs are sure to impress both in taste and presentation.
Ingredients:
Instructions:
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent the eggs from sticking.
Carefully separate the egg whites from the yolks. Place the egg whites into a mixing bowl and keep the yolks in their shells or in small bowls.
Using a whisk or an electric mixer, beat the egg whites until they form stiff peaks. This means the whites should hold their shape when you lift the whisk or mixer out of the bowl.
Gently fold the grated Parmesan cheese and chopped chives into the beaten egg whites. Be careful not to deflate the egg whites too much.
Spoon the egg white mixture onto the prepared baking sheet in two mounds, creating slight indentations in the center of each mound with the back of the spoon. These indentations will hold the yolks later.
Place the baking sheet in the preheated oven and bake the egg whites for about 3 minutes, or until they start to turn a light golden brown.
Carefully slide the egg yolks into the indentations of each cloud. Return the baking sheet to the oven and bake for an additional 3-4 minutes, or until the yolks are set to your liking.
Remove the cloud eggs from the oven and let them cool for a minute. Transfer them to a plate using a spatula. Garnish with a sprinkle of extra chives if desired.
Tips:
- To get the fluffiest egg whites, make sure to whip them to stiff peaks. This means they should hold their shape well and form pointy tips when you lift the whisk.
- Be gentle when folding in the parmesan cheese and chives so you don’t deflate the egg whites.
- Create a small well in the center of each egg white mound before adding the yolks to ensure the yolks stay centered and intact.
- For a bit of extra flavor, you can season the egg whites with a pinch of salt, pepper, or other favorite herbs before baking.
- Serve immediately while the yolks are still runny for the best texture and flavor experience.
There you have it—simple, elegant cloud eggs that are as delicious as they are beautiful. Whether you're looking to impress guests or elevate your everyday breakfast, this recipe will not disappoint. Enjoy your cloud eggs with a side of toast, avocado, or even on their own and savor the delightful combination of flavors and textures.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 2.48g | 1% |
| Fiber 0.38g | 1% |
| Sugar 0.48g | 0% |
| Fat | |
| Fat 12g | 14% |
| Saturated 4.31g | 14% |
| Cholesterol 420mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 340mg | 61% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 0.10mg | 1% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 1.11ug | 46% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.12mg | 7% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 120mg | 10% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 190mg | 6% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 1.63mg | 15% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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