Ingredients
Egg Mixture
- 4 large eggs
- 2 tablespoons chopped chives
- 1/4 cup grated cheddar cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to prepare for baking the cloud eggs.
- Separate Eggs: Carefully separate the eggs, placing the whites into a large mixing bowl and the yolks into four individual ramekins to keep them intact for later use.
- Whip Egg Whites: Using an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form, which means the whites hold sharp points when the whisk is lifted.
- Incorporate Ingredients: Gently fold in the grated cheddar cheese, chopped chives, kosher salt, and freshly ground pepper into the whipped egg whites with a rubber spatula, being careful not to deflate the mixture.
- Shape Whites: Spoon the mixture into four equal mounds on a baking sheet lined with parchment paper. Use a spoon or your finger to create a deep well in the center of each mound to hold the yolks later.
- First Bake: Bake the egg whites in the preheated oven for 2 minutes to start setting the clouds.
- Add Yolks: Remove the baking sheet, gently place one egg yolk into each well in the baked whites, taking care not to break the yolks.
- Final Bake: Return the baking sheet to the oven and bake for an additional 3 minutes or until the yolks are set to your liking.
- Serve: Remove from oven and serve the cloud eggs immediately for the best texture and flavor.
Notes
- Use fresh eggs for best whipping results and shape retention.
- Be gentle when folding in cheese and chives to maintain airiness of egg whites.
- If you prefer runnier yolks, reduce the final bake time slightly.
- Serve immediately, as cloud eggs will deflate if left to sit.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
