Italian Cloud Eggs Recipes

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CLOUD EGGS



Cloud Eggs image

Move over poached and so long over-easy -- there's an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Nonstick cooking spray
4 large eggs
Kosher salt
4 slices buttered brioche toast, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
  • Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
  • Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
  • Serve on top of buttered brioche toast.

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

ITALIAN SKILLET EGGS



Italian Skillet Eggs image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 6 servings

Number Of Ingredients 7

2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 cup sliced mushrooms
6 ounces baby spinach leaves(about 6 cups)
1-½ cups Ragu® Chunky Pasta Sauce
6 eggs
¼ cup shredded low fat mozzarella cheese
1 Tbsp. thinly sliced fresh basil leaves(optional)

Steps:

  • Melt I Can't Believe It's Not Butter!® Spread in large skillet over medium heat and cook mushrooms, sitrring occasionally, until golden, about 5 minutes. Stir in spinach, cook unitl wilted, about 1 minute.
  • Stir Pasta Sauce into skillet; heat through. Carefully break eggs into skillet, evenly spaced. Do Not Stir. Cover and cook over medium heat until egg whites have set and yolks reached desired doneness.
  • Sprinkle with cheese and basil before serving.

EGGS ON A CLOUD FOR ONE OR TWO (TOASTER OVEN)



Eggs on a Cloud for One or Two (Toaster Oven) image

Make and share this Eggs on a Cloud for One or Two (Toaster Oven) recipe from Food.com.

Provided by Chef Joey Z.

Categories     Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 4

2 whole eggs (separated)
2 teaspoons vegan margarine
2 pieces of sprouted bread (toasted)
pepper

Steps:

  • Preheat the toaster oven broiler.
  • Toast the bread in your toaster.
  • Get two ramekins and one medium bowl and separate the egg whites into the medium bowl and the egg yolks into the ramekins so that each yolk is in its own ramekin. Try not to break the yolks.
  • Whip up the egg whites to the stiff peak stage.
  • Once the toast is done spread the margarine on it and divide the egg whites in half and put one half on each piece of toast.
  • Make a well in the middle of the egg whites on each piece of toast.
  • Carefully slip the egg yolk into each egg white being careful not to break the yolk. The idea is to keep the egg yolk whole inside the white.
  • Sprinkle with some pepper.
  • Put under the hot preheated broiler. Try not to put it any closer then 3" or it might cook the whites too fast or even burn them.
  • After about 3 minutes, check the eggs because some toaster ovens are hotter then others.
  • When done, the egg whites should be browned on top and the yolks will be runny much like a soft boiled egg.
  • Remove from the broiler put them on a nice plate and dig inches.
  • Bon Appetit!

Nutrition Facts : Calories 280, Fat 11.6, SaturatedFat 3.5, Cholesterol 423, Sodium 480.5, Carbohydrate 26.1, Fiber 1.2, Sugar 2.9, Protein 16.4

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

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 STYLE DEVILED EGGS



Italian Style Deviled Eggs image

Make and share this Italian Style Deviled Eggs recipe from Food.com.

Provided by KimberlyV65

Categories     Lunch/Snacks

Time 1h

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

6 eggs
1/4 cup mayonnaise
1 -2 tablespoon spicy brown mustard
1 tablespoon Italian salad dressing mix
1 tablespoon parmesan cheese
1/2 teaspoon pepper
sliced black olives (optional)
paprika (optional)

Steps:

  • Boil, cool and peel eggs.
  • Cut eggs in half lengthwise, carefully scoop out yolks and place them in a small bowl.
  • Mash egg yolks with a fork.
  • Add mayonnaise, Italian dressing mix, mustard, Parmesan cheese and pepper. Blend well.
  • Scoop or pipe yolk mixture into egg halves.
  • Garnish with black olive slices and paprika if desired. Refridgerate until ready to serve.

Nutrition Facts : Calories 58.7, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.4, Sodium 90.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.6, Protein 3.4

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

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