Cloud Eggs

• 4 large eggs
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh chives, chopped (optional)

Steps

1. 1 Preheat oven to 450°F.
2. 2 Separate eggs, placing yolks in small bowls and whites in a clean, dry mixing bowl.
3. 3 Beat egg whites with an electric mixer until stiff peaks form.
4. 4 Gently fold in a pinch of salt and pepper into the egg whites.
5. 5 Spoon egg whites onto a parchment-lined baking sheet into four mounds.
6. 6 Make an indentation in the center of each mound and carefully crack an egg yolk into each.
7. 7 Bake for 5 minutes, then reduce heat to 350°F and bake for another 3-5 minutes, until whites are golden and yolks are just set.
8. 8 Garnish with chives if desired and serve immediately.

Equipment

• Electric mixer
• Baking sheet
• Parchment paper

Variations

• Add a sprinkle of cheese on top before baking for a cheesy twist.
• Season the egg whites with herbs like thyme or rosemary for extra flavor.

Substitutions

• Use smoked paprika instead of black pepper for a smoky flavor.

Pairings

• Toast
• Fresh fruit

Nutrition

Tips

• Ensure your egg whites are at room temperature for best results.
• Use a clean, grease-free bowl for the egg whites to ensure they whip properly.

Storage

Best served fresh. If storing leftovers, refrigerate for up to 2 hours.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve with crispy bacon and avocado slices.
• Pair with a light fruit salad for a refreshing touch.

FAQ