Egg Clouds – cloud eggs – egg different
#EggClouds. THE breakfast trend.
You can try – look really great and are a real eye-catcher at a breakfast for two. They look amazing – as well as they taste awesome anyway. Never mind – surprise your partner.
approx. 7 – 10 minutes
for 2 persons
- 2 eggs
- 1 tablespoon garden cress
- Salt & Pepper
Goes well with …
… fresh rolls, of course. And on top our wildfruit jam without seeds.
We like to eat an avocado with it (mashed slightly with a fork, mix with salt & pepper and a dash of olive oil).
Otherwise, everything that makes her breakfast heart happy fits.
Cloud eggs – cloud eggs
Preheat oven to 180°C / 365°F
Separate the yolks from the whites.
Whisk the egg whites with a mixer until they form a firm mass. If you like, you can add a little salt and pepper to the egg whites now – then season less later.
From our reader Elli Ge. we got the tip (below in the comments) to add parmesan under the beaten egg whites for the Egg Clouds. This is very tasty and lifts the taste immensely. Once you have whisked a nice firm egg white fold in the Parmesan as carefully as you can.
Lay out baking paper on baking sheet.
Place egg white mixture on the baking paper with a spoon. Form the mass into a “cloud”.
You can make it a little easier to peel the Egg Clouds off the baking paper after cooking. Therefore, you should lightly grease the baking paper with oil. Depending on the coating of the baking paper, it can otherwise happen quite quickly that your Egg Clouds stick after cooking.
Using a spoon, press a well into the center of the egg white mixture.
Carefully pour the egg yolk into the well, being careful not to let it melt.
Place Egg Clouds in the oven and bake at 180°C / 365°F for approx. 7 – 10 min. Keep them in the oven. I stay next to the stove because the moment from “done” to “burnt” is a fairly short one.
When the Egg Clouds are golden brown, remove them from the oven. Carefully remove from baking paper and place on plates.
Bringing things together
Salt and pepper the cloud eggs, sprinkle with the garden cress.