Cloud Eggs are a delicious breakfast dish. They start with fluffy egg whites that have been whipped until stiff, then seasoned to perfection.
The use of egg whites is what makes all of this possible. Separating the whites from the yolks and whipping them into stiff peaks.
The reason for the egg whites is the yolk has fat in it and will encapsulate the egg white stopping the ability of air from being whipped in. From there, you will want to whip the egg whites to stiff peaks. Going all way to stiff peaks helps strengthen the proteins in the egg whites helping with the finished texture of your egg clouds and reducing cook time.
Separate Egg Whites From The Yolks
Add A Pinch Of Sea Salt
Whip The Egg Whites Till Stiff Peaks
Create a small well in the middle of the whipped egg whites and place the yolk
Bake @ 450 For 5 To 6 Minutes - Check during the process in case of over-browning of the edges
Recipe Mixup - Additional Ingredient Ideas To Add
- Parmesan Cheese
- Green Onion / Scallions
- Cooked Bacon
- Tomato or all the way with Pico