Cloud Eggs

Morning, glory!

About a month ago, I kept seeing posts about cloud eggs pop all over.  I think the cloud egg posts were outnumbering the beloved avocado toast, for once.  I eat eggs almost daily for breakfast, so I'm always game to try new egg recipes.

Cloud eggs are egg whites that are whipped to stiff peaks, formed into nests, and then baked with yolks in the center.  It takes about fifteen minutes from start to finish.  They turn out looking like the sun is floating on a cloud. ;-)  Cloud eggs are delicious!  The "cloud" is fluffy and not stiff like a regular baked meringue.  I found the cloud eggs to almost be a little "heartier" than just eating fried eggs.

I like to add some parmesan cheese into the egg whites to add some more flavor, and you could certainly add any type of cheese.

Hope you enjoy!

Cloud Eggs
Yields 2

Ingredients:
2 eggs
1-2 tbsp. parmesan cheese
Pinch of salt

Directions:
Preheat oven to 450ºF.   Prepare a baking sheet with a piece of parchment paper and set aside.

Separate the egg yolks into two separate bowls (ramekins work perfectly).  In one large bowl, add the egg whites, and using a hand mixer, mix on high speed until the egg whites become stiff peaks.  Then, fold in the cheese and the salt.

Make two mounds of the egg white mixture onto the lined baking sheet.   The mounds should be formed like nests with indentations in the center for the yolks.  Do not add the yolks yet!  Place in the oven for 3 minutes.  After 3 minutes, remove from the oven, and add the yolks.  Cook for 3 more minutes.

Remove from oven, and serve immediately.

Source: Today Show