Description
Light and fluffy cloud eggs with a crispy Parmesan edge and soft yolk center—an elegant yet simple breakfast that is low-carb and keto-friendly.
Ingredients
Eggs and Cheese
- 2 eggs (separated)
- 2 tbsp grated Parmesan cheese
Seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
Optional
- Chopped chives or herbs for garnish
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper to prevent sticking.
- Separate Eggs: Carefully separate the egg whites and yolks, placing whites in a clean bowl and yolks in a separate small bowl. Take care to keep yolks intact.
- Whip Egg Whites: Using a hand mixer or whisk, beat the egg whites with 1/4 teaspoon salt until stiff peaks form, meaning the whites hold crisp, stable peaks when the whisk is lifted.
- Fold in Parmesan: Gently fold the grated Parmesan cheese into the whipped egg whites, preserving the volume and fluffy texture.
- Shape Clouds: Spoon the cheese and egg white mixture into two mounds on the lined baking tray. Create a small well in the center of each mound to hold the yolk later.
- First Bake: Bake the mounds in the preheated oven for 5 to 6 minutes until they start to turn golden and are set.
- Add Yolks and Bake Again: Carefully place one egg yolk into each well, then return the tray to the oven and bake for another 3 minutes, until the yolks are soft but warmed through.
- Garnish and Serve: Remove from the oven and immediately sprinkle with chopped chives or herbs if desired. Serve hot for best texture and flavor.
Notes
- Be careful not to overbake the eggs or the yolks will harden and lose their soft, creamy texture.
- For an extra layer of flavor, try adding a pinch of garlic powder to the Parmesan mixture before baking.
- Make sure the egg whites are whipped to stiff peaks to achieve the characteristic fluffy cloud texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Modern American
