The recipe to make Cloud Eggs is simple. Separate your eggs into bowls: all the whites into one bowl, and the yolks each into their own small bowls. Beat the egg whites until stiff peaks form. This is going to give the whites a beautifully fluffy, meringue-like consistency.
Then, scoop the egg whites onto a greased baking sheet, forming two little mounds. Make a well where the egg yolk will eventually sit – this will prevent the egg yolk from sliding off down the egg white mountain!
Bake the egg white mountains for 6 minutes, until they’re just beginning to brown, then remove the baking sheet from the oven and plop the egg yolks into each well.
Now it’s time to do the final bake – put the baking sheet back into the oven and cook for another 3-4 minutes. The great thing about baking eggs, is that you have so much more control over your runny yolk. It’s definitely more forgiving!
Once the egg whites are dry and golden, and the yolk edges have just started to set, it’s time to plate and eat your super fancy Cloud Eggs!
I’ve placed each Cloud Egg on top of a piece of avocado sourdough toast (YUM), but they can be eaten on their own with just a simple crack of salt and pepper and a sprinkle of chopped fresh chives.
Another bonus to Cloud Eggs: they are absolutely one of the most pretty, Instagram-worthy breakfasts. Not that you would take photos of your breakfast and put them online or anything – who does that?! ?