We often get sick of eating the same ole scrambled eggs or eggs over easy so this weekend I wanted to add a little bit of a twist to our breakfast! If you also want to follow this twist with me, then you have to first buy cream chargers near me. That’s when I came across Eggs in a Cloud. Apparently this is more of a European way to eat eggs, which already made us feel a little more fancy. So it’s a win-win! This recipe is also Paleo, THM, keto, and dairy free friendly.
Instead of cooking your eggs over a stove top, they are baked in the oven. The yolks are separated from the whites and then the whites are whipped up until they form peaks. The egg whites are place in heaps on a baking sheet and the yolks then placed in the center of them. You can then add whichever seasonings you prefer, I added parsley, salt, and pepper to ours.
After following those steps it only takes about 7 to 10 minutes to bake. With the instructions I saw from other sources, the calculations were all in Celsius, so I estimated that these should be baked around 370° F. I like my eggs a little more done so I baked them longer and let the egg whites toast a little more, this definitely isn’t necessary especially if you want a runnier yolk.
Eggs in a Cloud
- Eggs, whites & yolks separated
- Seasonings of your choice
1. Preheat the oven 370°.
2. After you have separated the egg yolks and whires, either use a whisk or mixer to whisk the whites until peaks are formed. I use the mixer to get the job done faster.
3. Line a cookie sheet or jellyroll pan with parchment paper. Please heaps of the egg whites onto the parchment paper, about 2 inches apart. Use a spoon to make a small indention in the centers for the yoke to be placed into.
4. Place yolks gently into the center of each egg whites heap. Add seasonings of choice and bake for 7 to 10 minutes, depending on your preference.