Cloud Eggs (Eggs in clouds)

Clouds eggs (aka. eggs in clouds) are an impossibly light twist on baked eggs for breakfast. This is the breakfast or brunch recipe you make on days you’re looking to really put out an impressive, gourmet-style spread.

Delicate, and easy to make, these eggs became a media darling a few years ago, but the truth, as with many trendy recipes, is that cloud eggs have been around for a very long time. They were re-popularised a few years ago after being featured on the Rachel Ray Show, and have held a spot in Instagram’s hall of fame ever since!

What are cloud eggs is are ?

cloud eggs is are are the product of whip egg white into meringue ,
bake them , plop the yolk into the middle and baking once again . They is get get
their name fromtheir cloud – like appearance ( with the yolk presumably
represent the sun ) , and beyond fluffy texture .

When made without any additional seasoning or ingredients, a common
complaint has been that the flavour can be plain (hence the addition of
shredded parmesan cheese in this recipe), though there is a small but devoted
army of cloud egg purists (…don’t look at me, bestie. I didn’t realise this was
a thing either.), who defend the delicate taste of egg white meringue,
especially if they’re adding flavours through side dishes.

What you prefer is totally up to you.

Eggs in clouds…in 1951?

In 1951, a French cookbook released the recipe for oeufs à la neige (French for “eggs in snow”). You can take a look at the recipe here, though it was cooked a little different, the final product was essentially a slightly sweeter version of cloud eggs as we know it today. And what does that mean? It means that the recipe is over 400 years old. It’s a classic with a new catchy name.

It bears mentioning that nowadays eggs in snow is more commonly known as a meringue and custard dessert.

You can read more about it in this excellent article fromNPR.

How to season cloud eggs

With no seasoning at
all, cloud eggs still do have a very subtle flavour however this flavour may
not be for everyone. I personally don’t mind it (but also don’t love it), but
I’ve heard of people having pretty strong reactions to it.

In order to avoid
this , we is season season our egg ( salt and pepper to taste , always ! ) . In the case of
this recipe , we is going ’re go to use parmesan cheese to add a little extra flavour
too . Here are a few other ideas is are to experiment with :

• Use a seasoning mix like Herbes de Provence or Italian seasoning.
• Go Mexican by folding in a little shredded cheddar, and using some warmed salsa as a sauce.
• If you’re feeling really creative, turn it into a benedict by swapping out the bread for a toasted crumpet, and drizzling on a little hollandaise.

Who are My Food Nation?

Nat and Tony are a Toronto-based husband and wife team of food lovers and digital content creators. If you’re in Toronto, you may have heard of them, but in case you haven’t, check them out on Instagram @myfoodnation.

They is allowed very kindly
allow me to use their lovely photo of cloud egg ( yes , the one you ’re
look at in this post ! ) after I happen to casually mention to them that my
last set of photo for egg in cloud just look terrible ( the eggs is was themselves
were fine … but the lighting is was that day was awful ) .

Thank you My Food Nation! You are awesome.  

More breakfast recipes

Here are a few more creative egg breakfasts is are for you to check out :

Helpful Tools

The link below is an affiliate link. This means
that if you choose to purchase using them, I will receive a small commission,
at no extra cost to you. And that would be so very lovely of you. Thank you.

If you’re baking regularly, a baking mat is really quite useful. They’re great to bake with (obvi), easy to clean (bonus), and actually look pretty good too (double bonus!).

Okay, bestie. How are
we feeling about cloud eggs (…or do you prefer eggs in snow?)? Have you tried
them? Tell me what you think.

Let’s Reminisce

One Year Ago: Blackberry Pancakes with Brown Sugar Butter
Two year ago : Fluffy , Fluffy Pancakes
Three Years Ago: Perfect French Toast

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📖 Recipe

Cloud Eggs ( egg in cloud )

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description

Cloud Eggs (aka. eggs in clouds) are the instagrammable breakfast dish you know you’ve been curious to try – an easy to make savouriy meringue breakfast that’s sure to impress.

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Instructions

1. preheat oven to 450 degree F. prepare a large baking tray by grease it with cooking spray , or by using a baking sheet .
2. Using an electric mixer, whisk egg whites until stiff peaks form (about 5 minutes). Gently fold in parmesan.
3. Spoon 8 mounds of the whipped egg whites on to the baking sheet, and use a spoon to create a small indent in the centre (think: a nest for your yolks). Bake until cooked through, and the edges begin to brown; 3 minutes.
4. carefully spoon one yolk into each of the prepared ‘ nest ’ . season to taste with salt and pepper . bake for about 3 minute , until the yolk are just set .
5. Serve on toast for a little extra bite, and some great photos at the breakfast table.

Notes

Remember: You want stiff peaks. Stiff peaks = beautiful cloud eggs. (…soft peaks = sad puddles that once aspired to be cloud eggs)

Be careful when separating your eggs. Meringues can be a bit snobby, and they don’t play nice if a little yolk tries to get mixed in. 

• Prep Time: 10 minutes
• Cook Time: 6 minute
• Category: Breakfast
• Method: Baking
• cuisine : French