Cloud Eggs Brunch (Printable View)

Airy baked egg whites crowned with just-set yolks — a quick, elegant gluten-free breakfast for two.

# What You'll Need:

→ Eggs

01 - 2 large eggs

→ Seasonings

02 - 1/8 teaspoon salt
03 - 1/8 teaspoon freshly ground black pepper

→ Optional Additions

04 - 2 tablespoons finely grated Parmesan or cheddar cheese
05 - 1 tablespoon finely chopped chives or parsley

# How To Make It:

01 - Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
02 - Separate the egg whites and yolks carefully, keeping the yolks whole. Place each yolk in a small bowl.
03 - In a clean mixing bowl, whisk the egg whites with an electric mixer on high speed until stiff peaks form.
04 - Gently fold in the salt, pepper, and any optional cheese or herbs.
05 - Spoon the whipped egg whites onto the prepared baking sheet in two mounds. Use the back of a spoon to create a deep well in the center of each cloud.
06 - Bake the clouds for 3 minutes, then remove from the oven.
07 - Carefully place a yolk into the center of each cloud. Return to the oven and bake for another 3–5 minutes, until the yolk is just set but still runny.
08 - Serve immediately, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • People gasp when you bring these out for brunch as if you worked a culinary miracle.
  • It’s so light and quick to make, you’ll never look at plain eggs the same way again.
02 -
  • If there’s even a tiny speck of yolk in the whites, they refuse to whip into clouds—a lesson only mistake teaches well.
  • Adding the cheese before whipping ruins the lift; always wait until after those peaks are stiff.
03 -
  • The colder the eggs, the easier the separation.
  • A clean, dry bowl is non-negotiable for fluffy stiff peaks—water ruins the magic every time.
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