When I was on the Rachael Ray Show for the second time, they asked me to try out cloud eggs and report my findings. But what are cloud eggs, anyway?
Turns out, they’re simply sunny-side up eggs with a twist. Instead of a thinner egg white surrounding the yolk, we separate the yolk from the white and then beat the lightly seasoned whites into oblivion until stiff peaks form (almost like a meringue).
From there, we fold in some cheese, create individual clouds with the fluffy mixture, bake it, add the yolks back, bake it again and presto! You’ll have an impressive brunch treat that will send all who taste it to cloud nine.
It’s as if Cheez-Its had a baby with an egg!
- 4 large or extra large eggs
- 1 pinch regular salt
- 1/4 teaspoon white pepper
- 1/2 cup grated Parmesan, Pecorino-Romano or a mix of both
- Preheat oven to 450˚ with a rack positioned in the center.
- Over a large mixing bowl, crack the eggs into an egg separator and allow the egg whites to drip into the mixing bowl by gently swishing the separator around (it’s gonna look like a runny nose when you do this, but bear with me). Once all the whites have fallen into the bowl, place the yolk from each egg in its own ramekin/bowl to keep them separated (we'll get back to this later).
- Add the salt and white pepper to the egg whites. Beat with a hand mixer, starting at low speed and slowly increasing until stiff peaks form and it looks like a meringue/whipped cream/foam, about 2 minutes.
- Gently fold in the cheese, being careful not to deflate the egg whites. (NOTE: Because David and Moira had some trouble, folding cheese is merely just that - carefully taking a spatula to the bottom of the bowl with delicate ingredients, such as an egg white foam, and gently folding/tucking it into a mixture versus stirring it in).
- Spoon 4 equal dollops of egg whites onto a parchment paper-lined baking sheet, with some space in between each. Using the back of the spoon, create indentations in the center of each dollop, which is where each egg yolk will go (but NOT yet). Bake on center rack for 3 minutes.
- Now, carefully add each egg yolk to the indentation of each egg white and bake for 3 minutes more. Serve immediately for best results.
You can use as many eggs as you wish. Just make sure you dole out equal portions of the egg white mixture on the parchment paper-lined baking sheet per how many eggs you used (so if you used 4 eggs, create 4 clouds so the 4 yolks will set in them. If you used 8 eggs, make 8 clouds, and so
You can totally eat these with your hands if you wish! Top with some bacon, sausage, Canadian bacon or veggies of your choice!