Cloud Eggs
Cloud Eggs are a fluffy soufflé-style breakfast made from whipped egg whites baked golden with a runny yolk on top. Ready in 20 minutes.
Ingredients
- 2 large eggs
- ¼ teaspoon white vinegar
- 1 pinch salt
- Butter for greasing and serving
- 2 slices toast for serving (optional)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with a silicone mat and lightly butter it.
- Separate the eggs, placing the whites in one large bowl and each yolk in its own small bowl.
- Add the white vinegar and salt to the egg whites. Whisk by hand until firm but not dry, holding soft peaks.
- Spoon the whipped whites onto the prepared sheet in two tall mounds. Use the back of a spoon to make a small well in the center of each.
- Bake for 5 to 6 minutes, until the tops are lightly golden.
- Gently slip one yolk into each well and bake for another 3 to 4 minutes, until the yolks are warmed but still runny.
- Serve immediately on buttered toast.
Notes
Do not overwhip the whites. Whisk by hand rather than using an electric mixer, so the cloud stays light instead of turning stiff and dry.
For extra flavor, fold fresh chives, tarragon, or dill into the whites before baking.
Eggs Benedict variation: serve over an English muffin with Canadian bacon, and use lemon juice in place of the vinegar in the whites.
Use room-temperature whites in a spotless, grease-free bowl for the best volume.
Cloud Eggs are best enjoyed fresh from the oven.