Description
Light and fluffy cloud eggs with a crispy Parmesan edge and a soft, runny yolk center—an elegant yet simple breakfast perfect for a low-carb or keto-friendly start to your day.
Ingredients
Eggs
- 2 eggs (separated)
Cheese and Seasoning
- 2 tbsp grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Optional
- Chopped chives or herbs
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 from the yolks, ensuring the yolks remain intact for later use.
- Whip Egg Whites: Using a mixer or a whisk, beat the egg whites with the salt until stiff peaks form, creating a light and airy mixture.
- Fold in Parmesan: Gently fold the grated Parmesan cheese into the whipped egg whites without deflating them, preserving the fluffy texture.
- Shape Mounds: Spoon the egg white mixture into two mounds on the prepared baking tray, then make a small well in the center of each mound to hold the yolk.
- Bake Whites: Bake the egg white mounds for 5 to 6 minutes until they begin to set and develop a slight golden edge.
- Add Yolks: Carefully place the reserved yolks into the wells of each baked egg white mound, then return to the oven and bake for an additional 3 minutes to gently cook the yolks.
- Garnish and Serve: Remove from oven, sprinkle with chopped chives or your choice of herbs, and serve immediately to enjoy the creamy yolk and crispy Parmesan edges.
Notes
- Do not overbake to avoid hardening the yolks; they should remain soft and runny.
- For extra flavor, you can add a pinch of garlic powder when folding in the Parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Modern / American
