Egg clouds (or “Eggs in a Cloud”) are the ultimate brunch showstopper. By whipping the whites into a savory meringue and folding in sharp parmesan, you create a pillow-soft base for a perfectly runny yolk.
Light as Air
15 Minutes
Keto Friendly
The Minimalist Roster
- 4 Large Eggs
- 1/4 cup Grated Parmesan
- 1/4 tsp Cream of Tartar (optional, for stability)
- Pinch of Sea Salt
- Fresh Chives (chopped for garnish)
- Cracked Black Pepper
Step-by-Step Instructions
- Separate: Preheat oven to 450°F (230°C). Carefully separate the egg whites from the yolks. Put the whites in a large mixing bowl and keep each yolk in its own small saucer or ramekin.
- Whip: Add a pinch of salt and cream of tartar to the whites. Use a hand mixer or stand mixer to beat the whites until stiff peaks form. You should be able to hold the bowl upside down without anything moving!
- Fold: Gently fold in the grated parmesan and black pepper using a spatula. Do this slowly so you don’t deflate the air you just whipped in.
- Form: Line a baking sheet with parchment paper. Spoon the whites into 4 large mounds. Use the back of a spoon to create a “nest” or indentation in the center of each.
- First Bake: Bake the whites for 3 minutes until they are just starting to turn golden.
- Add Yolk: Carefully slide one yolk into the center of each nest. Bake for another 2-3 minutes until the yolk is set to your liking but still runny.
- Finish: Garnish with fresh chives and serve immediately on toast or as-is!
Chef’s Secret: For extra flavor, you can fold in finely chopped cooked bacon or a tiny bit of smoked paprika with the parmesan. Just ensure the additions are very light so the “cloud” doesn’t collapse!
