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Cloud Eggs
10 mins
6 mins
8
Steps
- Preheat oven to 350˚F.
- Carefully separate egg whites from yolks (try not to break the yolks).
- Using an electric mixer, beat egg whites until medium peaks form.
- Gently fold in bacon, cheese, chives, salt, and pepper until just combined.
- Drop spoonfuls egg whites mixture onto a prepared baking sheet, (using cooking spray or brushing oil onto the baking sheet) making 8 mounds, about 2 inches apart.
- Create a well in the center of each egg white mound with the back of a spoon, so you have a little nest of egg whites.
- Bake egg whites for 4minutes.
- Remove from oven and place a yolk into each well.
- Place tray back into oven and bake for an additional 1 to 2 minutes.
- Remove from oven and top with sliced chives and sea salt. Serve.
- Preheat oven to 350˚F.
- Carefully separate egg whites from yolks (try not to break the yolks).
- Using an electric mixer, beat egg whites until medium peaks form.
- Gently fold in bacon, cheese, chives, salt, and pepper until just combined.
- Drop spoonfuls egg whites mixture onto a greased baking sheet, making 8 mounds, about 2 inches apart.
- Create a well in the center of each egg white mound with the back of a spoon.
- Bake egg whites for 4minutes. Remove from oven and place a yolk into each well.
- Place tray back into oven and bake for an additional 1 to 2 minutes.
- Remove from oven and top with sliced chives and sea salt. Serve.
Notes
- Tips and Tricks for Cloud Eggs Success
- Make sure the whites are in a large bowl, as the volume will more than triple in size, once the whites are beaten to stiff peaks.
- If you’re nervous about the yolks popping, place them individually into lightly greased small bowls to make the transfer back onto the egg whites a little easier.
- Don’t over-bake the whites! This will cause them to be chewy and slightly deflated.
- You can use parchment paper to line the baking sheet, but I would still recommend using a little cooking spray or oil over the parchment to ensure the baked whites won’t stick.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
