Cloud Eggs Recipes

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CLOUD EGGS



Cloud Eggs image

Cloud eggs (sometimes called egg nests) are fluffy bites of egg-filled delight made with just three ingredients! Beat egg whites, fold in grated cheese, tuck the yolk in the center, then bake.

Provided by Elise Bauer

Categories     Breakfast     Brunch     Breakfast     Easter     Egg

Time 20m

Yield 2

Number Of Ingredients 3

2 eggs
2 small pinches of salt (a pinch per egg)
1/4 cup grated cheese, such as Gruyere, Swiss, or Parmesan

Steps:

  • Preheat the oven and prep the baking sheet: Preheat the oven to 450°F (230°C) with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

Nutrition Facts : Calories 129 kcal, Carbohydrate 1 g, Cholesterol 200 mg, Fiber 0 g, Protein 10 g, SaturatedFat 4 g, Sodium 229 mg, Sugar 0 g, Fat 9 g, ServingSize Serves 2, UnsaturatedFat 0 g

CLOUD EGGS RECIPE BY TASTY



Cloud Eggs Recipe by Tasty image

Here's what you need: eggs, salt, pepper

Provided by Ellie Holland

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 3

2 eggs
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 90 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams

EGGS IN A CLOUD RECIPE BY TASTY



Eggs In A Cloud Recipe by Tasty image

Here's what you need: eggs, salt, pepper, shredded parmesan cheese, crumbled bacon, chives

Provided by Tiffany Lo

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

4 eggs, yolks separated
salt, to taste
pepper, to taste
⅓ cup shredded parmesan cheese
⅓ cup crumbled bacon
¼ cup chives, chopped

Steps:

  • Preheat oven to 450°F/230°C.
  • Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls.
  • Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
  • Salt and pepper to taste. Fold in bacon, parmesan cheese, and chives. Do not overfold.
  • Scoop onto baking tray and make an indent in the middle using the back of a spoon.
  • Bake for 5-8 minutes or until egg whites start to brown.
  • Place the egg yolks into center of the egg whites. Bake for 3 more minutes.
  • Enjoy!

Nutrition Facts : Calories 388 calories, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, Sugar 0 grams

CLOUD EGGS



Cloud eggs image

Try these light-as-air eggs for breakfast, with scrambled 'cloud' egg whites, spring onions and chives surrounding a baked egg yolk. Serve on toast

Provided by Good Food team

Categories     Breakfast, Brunch

Time 23m

Number Of Ingredients 4

2 large eggs
2 tbsp chives , chopped
2 spring onions , finely sliced
wholemeal toast or gluten-free alternative, to serve (optional)

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.

Nutrition Facts : Calories 80 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

ITALIAN CLOUD EGGS



Italian Cloud Eggs image

Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!-Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 large eggs, separated
1/4 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 tablespoon finely chopped oil-packed sun-dried tomatoes

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.

Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 234mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

EGGS IN CLOUDS



Eggs in Clouds image

Make and share this Eggs in Clouds recipe from Food.com.

Provided by Ambervim

Categories     Breakfast

Time 11m

Yield 4 Clouds

Number Of Ingredients 5

4 eggs
1/4 cup parmesan cheese, grated (Pecorino-Romano will work)
1/4 cup chives, chopped
1/4 cup bacon, cooked and crumbled
pepper

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.

CHEF JOHN'S CLOUD EGGS



Chef John's Cloud Eggs image

You've probably seen these things blowing up on social media recently, and by recently, I mean like 2 years ago. These are very easy to do, very fun to make, super cool to look at, and very enjoyable to eat. This could also be a pretty cool menu item for a Mother's Day brunch. Serve on generously buttered toast with a pinch of cayenne and a sprinkle of coarse sea salt.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 2

Number Of Ingredients 4

2 large eggs
¼ teaspoon white vinegar
1 pinch salt
1 teaspoon unsalted butter, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.
  • Crack 1 egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg.
  • Pour vinegar into the egg whites, add salt, and whip with a whisk until we have relatively firm, but not dry, peaks.
  • Spoon onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in the top centers using a spoon for yolks.
  • Bake in center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 0.4 g, Cholesterol 191.1 mg, Fat 6.9 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 147.8 mg, Sugar 0.4 g

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