I love fried eggs in morning. Over the years, I’ve gotten pretty good at frying eggs so I don’t just have to scramble them for breakfast, phew! I’ve also learned to cook eggs a variety of ways but I think my favorite has always been fried in butter, sunny side up with a bit of sea salt and pepper…until I made “cloud eggs”! Cloud eggs, it’s a thing! Boy, are they fancy looking eggs too! I made some this morning and I felt like I should bring out the “good dishes”, grab a Mimosa and eat my eggs properly at the dining room table with a napkin in my lap instead of standing up in the kitchen (I’m not always good at sitting down at the table to eat).
In all honesty, when I made the cloud eggs they were beautiful but the cloud part (the egg white) tasted a bit bland and needed some more flavor. The second time around, I added a mix of Parmesan and Romano cheese to the egg whites before baking. The addition of cheese lent a nice flavor to the eggs.
I love the way these eggs fluff up in the oven to resemble clouds! I feel like I’m eating a fancy breakfast cooked at some posh restaurant when I’m eating them. If you are cooking breakfast for a crowd, make Cloud Eggs with Cheese. These are sure to impress guests!
- 4 eggs , separated
- 3 Tablespoons Parmesan and Romano cheese mixed together
- 1 Tablespoons chives , chopped into small pieces
- Sea salt , to taste
- Pepper , to taste
- Parchment paper
Heat oven to 450 degrees.
Line a large rimmed baking sheet with parchment paper. I used a 10 X 15inch baking sheet
Separate egg whites and yolk. Add the egg white to a mixer bowl and set aside the egg yolk. Do not break the yolk.
Whip the egg whites until they are stiff and form peaks. This should take about 2 minutes on high speed.
Transfer the stiff egg whites to the lined baking sheet in 4 mounds about 2 inches apart. With the back of a spoon, create an indent in the middle of each mound for the yolk (added halfway through cooking). Cook egg whites for 2 minutes then pull them out of the oven.
Place a yolk of each egg into the indented part of the cloud that you created earlier. Pop back in the oven for another 3-4 minutes or until the egg white has browned a bit and the yolk has started to cook. Be gentle when removing the cloud eggs from the parchment paper. They are very delicate.
With the recipe, you can create four Cloud Eggs with Cheese.