Cloud Eggs (aka. eggs in clouds) are the instagrammable breakfast dish you know you’ve been curious to try – an easy to make savouriy meringue breakfast that’s sure to impress.
- 8 large eggs, separated
- 1 cup parmesan, grated
- Salt, to taste
- Black pepper, to taste
- Preheat oven to 450 degrees F. Prepare a large baking tray by greasing it with cooking spray, or by using a baking sheet.
- Using an electric mixer, whisk egg whites until stiff peaks form (about 5 minutes). Gently fold in parmesan.
- Spoon 8 mounds of the whipped egg whites on to the baking sheet, and use a spoon to create a small indent in the centre (think: a nest for your yolks). Bake until cooked through, and the edges begin to brown; 3 minutes.
- Carefully spoon one yolk into each of the prepared ‘nests’. Season to taste with salt and pepper. Bake for about 3 minutes, until the yolks are just set.
- Serve on toast for a little extra bite, and some great photos at the breakfast table.
Remember: You want stiff peaks. Stiff peaks = beautiful cloud eggs. (…soft peaks = sad puddles that once aspired to be cloud eggs)
Be careful when separating your eggs. Meringues can be a bit snobby, and they don’t play nice if a little yolk tries to get mixed in.
- Category: Breakfast
- Method: Baking
- Cuisine: French
Keywords: Cloud eggs, eggs in clouds, Eggs in snow,