Best 8 Eggs In A Cloud Recipes

CLOUD EGGS RECIPE

Steps:

• Serve immediately. Cloud eggs don't store well and are not the best option for meal prepping eggs to eat another day. If you want to make eggs ahead of time, try hard-boiled eggs or a baked egg frittata or muffins.

EGGS IN CLOUDS RECIPE BY TASTY

Steps:

• Separate the yolk from egg whites.
• In a chilled metal bowl, whisk the whites until stiff peaks form. Mix in whatever you want. We use bacon, chives and parmesan cheese.
• Spoon the whites into even piles on a baking sheet and create a well in the center of each pile with the back of the spoon.
• Bake at 450°F (230°C) for 3 minutes.
• Put a yolk in each well, bake another 3 minutes.
• Enjoy!

CLOUD EGGS

Steps:

• Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
• Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.

CLOUD EGGS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Separate the egg yolks from the egg whites. Save the yolks for later.
• Using an electric hand whisk, whisk on a high speed until soft peaks form.
• Fold in salt and pepper.
• Spoon the egg whites onto a baking tray and make a well in the middle, for the yolks to go in later. Bake for 8-10 minutes.
• Drop the yolks into the whites and bake for a further 3 minutes.
• Serve on toast or with sides of your choice.
• Enjoy!

EGGS IN A CLOUD

Steps:

• Preheat oven to 350 degrees. Lightly toast bread slices and place on a cookie sheet lined with parchment paper or aluminum foil for easy clean up.
• Top each slice of bread with a slice of ham; top ham with a slice of cheese.
• Using an electric mixer, beat egg whites in a mixing bowl until fluffy and stiff peaks have formed.
• Mound egg whites attractively atop each slice of bread, forming a well in the center. Slide an egg yolk into the center of each egg white well.
• Place cookie sheet in the center of oven and bake for 10-15 minutes, or until the egg whites are lightly golden and egg yolks are just set (egg yolks will be over-easy to over-medium in doneness).
• Remove cookie sheet from oven. Plate immediately and serve warm.

EGGS IN CLOUDS

Steps:

• Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
• Whip whites until stiff peaks form.
• Fold in cheese, chives and bacon.
• Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
• Bake at 450 degrees for 3 minutes.
• Then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

CLOUD EGGS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
• Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
• Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
• Serve on top of buttered brioche toast.

ITALIAN CLOUD EGGS

Steps:

• Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form., In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.