Egg lovers! Have you tried breakfast cloud eggs? They have fluffy whites, runny yolks, and texture light as clouds. That’s what eggs on a cloud are all about!
You just have to try these cloud eggs! They really have the most perfect yolks, the fluffiest whites, and great texture. Check out the eggs in a cloud video to see for yourselves how easy it is to make them. And have I mentioned that it only takes 8 minutes to bake them? Isn’t it great?
What I really like about this easy breakfast egg recipe is the fact that I get runny yolks all the time. I so often mess up when cooking the eggs sunny side up. You know how it goes: waiting for the whites to set, meanwhile, they stick to your pan, and yolks are getting too hard. OK. Maybe it’s just me and I don’t know how to cook them to perfection, but this cloud egg recipe sorts out my problem.
Eggs In A Cloud
- 4 small bowls
- Baking Tray
- baking parchment paper
- 4 Eggs
- Parmesan Cheese Grated
- Salt to taste
- Pepper to taste
- Chives optional
- Chili Flakes optional
- 4 slices Bread toasted
- 1 tsp Olive Oil
- Separate the egg whites from egg yolks, leaving the egg yolks in their shells or in small bowls (one bowl per yolk is the best option). Make sure you don’t break the yolks.
- Add seasoning, parmesan, chili flakes and chopped chives (if using) to egg whites. Whip the whites until they are stiff. Spoon onto a baking tray lined with baking parchment (see Special Tip Below) paper forming 4 "clouds". With the back of your spoon create a dent in the center of each cloud and carefully place the egg yolk in.
- Bake at 450F for 5 minutes or until the edges have turned golden brown and yokes are at your desired consistancy.
Special Tip1. Grease the baking parchment paper lightly. This will make it easier to remove the eggs after they have been baked. 2. You can completely omit chili flakes, chives, and seasoning if you like. You can season the eggs after they have been taken out from the oven.