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!
Cloud Eggs with Cheese
Ingredients
- 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
Instructions
- 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.