Description
Cloud Eggs are the perfect choice for a light, impressive, and flavor-packed brunch. The egg whites are whipped into a fluffy “cloud” and baked until they form a soufflé-like texture, while the yolk stays soft and runny. Easy to make, delightful to taste.
Ingredients (serves 2)
- 2 eggs
- 2 slices whole-grain bread (toasted)
- A pinch of salt
- Chili flakes
- Fresh chives, finely chopped
Instructions:
- Separate the eggs: Carefully separate whites and yolks. Place whites in a bowl and yolks in small dishes.
- Whip the whites: Beat until stiff peaks form.
- Shape the clouds: Preheat oven to 190°C (374°F). Form two mounds of whipped whites on parchment paper and create indentations in the center.
- First bake: Bake 5–6 minutes until the surface sets.
- Add the yolk: Place one yolk into each indentation.
- Second bake: Bake another 3–4 minutes until the yolk is slightly set but still runny.
- Serving: Toast the bread, top with cloud eggs, and garnish with salt, chili flakes, and chives.
Serve immediately.
Enjoy!