Cloud Eggs recipe

All Recipes Breakfast and Brunch Recipes Eggs

Ingredients

2 eggs, separated
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh chives

Nutrition Info

84.6 calories
carbohydrate: 0.6 g
cholesterol: 168.1 mg
fat: 5.8 g
fiber: : -
protein: 7.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 215.6 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Beat egg whites, salt, and pepper in a bowl with an electric mixer until stiff peaks form. Fold Parmesan cheese in gently.

  3. Make 2 mounds of egg whites on the prepared baking sheet. Create a small indent in the centre of the egg whites with the back of a spoon.

  4. Bake egg whites in the preheated oven until lightly browned, 2 to 3 minutes. Remove egg whites from the oven and carefully place 1 yolk in the centre of each indent. Place back in the oven until yolks look set, about 3 minutes.

  5. Carefully remove cloud eggs from the parchment paper with a spatula or fish slice, slide onto plates. Sprinkle chives on top.

Recipe Yield

2 servings

Recipe Note

This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs a la Neige. It's a show-stopping brunch dish that is actually ridiculously easy to make.

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