Description
Learn how to make light and airy cloud eggs with melted cheese for a delightful breakfast or brunch. This recipe transforms simple eggs into a visually stunning and delicious dish.
Ingredients
Scale
- 4 large eggs
- 4 tablespoons grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: Chopped chives or parsley for garnish
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and the yolks in a separate small bowl.
- Add a pinch of salt and pepper to the egg whites.
- Whip the egg whites with an electric mixer on high speed until stiff peaks form. They should be firm enough to hold their shape.
- Gently fold the grated Parmesan cheese into the whipped egg whites.
- Spoon the whipped egg white mixture onto the prepared baking sheet, creating four mounds that resemble clouds. Make a small indentation in the center of each mound for the egg yolk.
- Carefully place one egg yolk into each indentation.
- Bake for 8-12 minutes, or until the egg whites are set and lightly golden, and the yolks are still slightly runny.
- Garnish with fresh chives or parsley if desired. Serve immediately.
Notes
- Ensure your bowl and whisk are completely free of grease for the egg whites to whip properly.
- Don’t overbake the eggs if you prefer a runny yolk.
- Feel free to experiment with different types of cheese like cheddar or Gruyère.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cloud egg
- Calories: Approximately 100-120 kcal (will vary based on cheese)
- Sugar: Less than 1g
- Sodium: Approximately 100-150mg (will vary based on cheese and added salt)
- Fat: Approximately 7-9g
- Saturated Fat: Approximately 3-4g
- Unsaturated Fat: Approximately 4-5g
- Trans Fat: 0g
- Carbohydrates: 1-2g
- Fiber: 0g
- Protein: 8-10g
- Cholesterol: Approximately 180-200mg