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Cloud Eggs
These puffy baked egg whites with a creamy yolk center, are usually served for breakfast on buttery toast. Also delish with shredded cheddar cheese. This is a variation of an original recipe by Food Network. Photography by Beverly Davis for CornbreadMillionaire.com.
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment and coat with nonstick cooking spray. OR spray baking sheet with nonstick cooking spray.
  3. Separate the eggs. Pour whites into a medium-sized bowl. Keep yolks in egg shells. Add a pinch of salt to the egg whites. Beat with an electric mixer on low speed for 3 to 5 minutes or until stiff peaks form.
  4. Drop 2 large spoonfuls of whipped egg whites onto the prepared baking sheet. Use back of large spoon to make a small well in the middle of each.
  5. Bake whipped whites until firm, no longer wet and just beginning brown. This will take about 6 minutes.
  6. Remove from oven. Carefully pour 1 yolk into the well of each white.
  7. Bake 3 to 4 minutes until yolk’s edges start to set, but are still runny. Season with salt and black pepper.
  8. Serve on top of buttered wheat or brioche toast.