Looking for a cloud eggs recipe? You've come to the right place. Cloud eggs are the latest breakfast food trend to sweep the internet, so obviously we couldn't resist learning a little bit more about these lovely-looking chaps. They get their name from their good looks, with white fluffy bottoms and a sunny yellow yolk popped on top. Forget poached, boiled or scrambled - this is the way to serve your eggs in the morning if you're looking for something to impress family and friends with. And we're not the only ones who think so, either. Instagram is awash with hundreds of images of cloud eggs, which officially makes them cool, right? To make cloud eggs you'll need a cloud egg recipe of course... We did a little bit of digging and discovered that this gorgeous-looking brunch recipe is actually extremely easy to (literally) whip up.
- 2 eggs, separated, per person
- 20g Parmesan cheese, per person
- 15g chopped chives, per person
- You'll have to start by separating your eggs, removing the yolk from the whites. Just like when you're making a pavlova (opens in new tab) you'll need to make sure there are no pieces of yolk, shell or dirt in your whites before you begin to whip them, otherwise they won't hold their shape properly. Once you've checked your egg whites over begin to whip them up until fluffy using an electric whisk. Once they're stiff you can add any flavourings you fancy, we've used parmesan cheese and chives, but also love things like bacon bits or chilli.
- Lay this cloud-like mixture onto a baking tray and cook in a pre-heated oven at around 180C for 6-8 minutes, or until lightly golden on top of the peaks. Once your cloud eggs get to this stage you can add your separated and saved egg yolks on top. Pop these into the middle of your egg white clouds and bake for a further 2-3 minutes until just cooked, but still dippy.
- Serve your cloud eggs with anything you fancy. Go classic with a slice of toast, trendy with some avocado or indulgent with sausage, bacon and black pudding!
Rosie is an experienced food and drinks journalist who has spent over a decade writing about restaurants, cookery, and foodie products. Previously Content Editor at Goodto.com and Digital Food Editor on Woman&Home, Rosie is well used to covering everything from food news through to taste tests. Now, as well as heading up the team at SquareMeal - the UK's leading guide to restaurants and bars - she also runs a wedding floristry business in Scotland called Lavender and Rose.
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