Make Cloud Eggs

If you're looking for a new way to serve eggs or just want to try the newest food trend, make cloud eggs. These popular eggs rely on a few basic ingredients. You'll need to beat egg whites until they're stiff. Fold in seasonings, cheese, chives, and ham (if you like). Scoop mounds of the egg white mixture onto a baking sheet and cook them until they're just set. Place a single egg yolk on each mound and finish baking them for a couple of minutes. Your cloud eggs will be light, fluffy, and flavorful!

Ingredients

• 4 large eggs
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1/2 cup (50 g) freshly grated Parmesan
• 3 tablespoons finely chopped fresh chives
• 1/4 pound (113 g) deli ham, chopped (optional)

Makes 4 cloud eggs

Steps

Beating and Seasoning the Egg Whites

1. Preheat the oven and prepare a baking sheet. Turn the oven on to 450 degrees F (230 C). Get out a large baking sheet. Tear off a sheet of parchment paper and lay it on the baking sheet. Set the pan aside while you make the eggs.
2. Separate 4 egg whites and yolks. Place a large mixing bowl and 4 small ramekins on your work surface. Get out 4 large eggs. Crack each egg and separate the whites from the yolks. Put the egg whites together in the mixing bowl. Place each yolk into separate ramekins and put them in the fridge.
   • Keeping the yolks separate will make it easier to place them individually on the four egg "clouds."
3. Season and beat the egg whites. Add kosher salt and freshly ground black pepper to the egg whites according to your taste. Take an electric mixer or a whisk and beat the egg whites for about 5 minutes (if you're using an electric mixer).
   • The egg whites should become stiff.
4. Fold in the cheese, chives, and ham (optional). Add 1/2 cup (50 g) of freshly grated Parmesan cheese, 3 tablespoons of finely chopped fresh chives, and 1/4 pound (113 g) of chopped deli ham (optional). Hold a rubber spatula and use a twisting motion with your wrist to gently incorporate the seasonings into the egg whites.
   • Try to lift the egg whites up and over the seasonings so you combine them while keeping the volume in the egg whites.

Shaping and Baking the Cloud Eggs

1. Make 4 egg white mounds. Scoop the flavored egg whites onto the prepared baking sheet so you get 4 evenly sized mounds. Avoid spreading the egg whites into large circles or they won't get very much lift as they bake.
2. Indent the egg whites and bake them for 3 minutes. Take the back of a soup spoon and gently press down on the center of each egg white mound. These indentations will be where you add the egg yolk. Put the sheet of egg whites in the preheated oven and bake them for 3 minutes.
   • The egg whites should turn a little golden and look set.
3. Place an egg yolk on each egg white mound. Remove the egg whites from the oven. Take the ramekins with egg yolks out of the refrigerator. Carefully tilt a ramekin over an egg white mound so the yolk slips into the indentation. Repeat this for each of the yolks and mounds.
   • Avoid trying to scoop up or handle the yolks. This could cause them to break and run.
4. Season and bake the cloud eggs. Sprinkle a little salt and pepper over each egg yolk. Return the pan to the preheated oven and bake the cloud eggs for 3 more minutes. The yolk should be almost set. Remove the cloud eggs and serve them immediately. Consider serving them with:
   • Buttered toast
   • Asparagus and tomatoes
   • Mashed avocado

Things You'll Need

• Baking sheet
• Parchment paper
• 4 small ramekins
• Whisk or electric mixer
• Large mixing bowl
• Rubber spatula
• Soup spoon
• Rubber spatula
• Measuring cups and spoons
• Digital scale

Sources and Citations

See also

• Make Scrambled Eggs in a Microwave
• Make Scrambled Eggs
• Make Scrambled Eggs Inside the Shell
• Make Fluffy Scrambled Eggs
• Make Cheesy Scrambled Eggs
• Make a Scrambled Egg Sandwich
• Make Mushroom and Garlic Scrambled Eggs