Cloud Eggs

This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs a la Neige. It's a show-stopping brunch dish that is actually ridiculously easy to make.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 85 Calories

Ingredients

• 2 eggs, separated
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• 1 teaspoon chopped fresh chives

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Beat egg whites, salt, and pepper in a bowl with an electric mixer until stiff peaks form. Fold Parmesan cheese in gently.

Step 3

Make 2 mounds of egg whites on the prepared baking sheet. Create a small indent in the centre of the egg whites with the back of a spoon.

Step 4

Bake egg whites in the preheated oven until lightly browned, 2 to 3 minutes. Remove egg whites from the oven and carefully place 1 yolk in the centre of each indent. Place back in the oven until yolks look set, about 3 minutes.

Step 5

Carefully remove cloud eggs from the parchment paper with a spatula or fish slice; slide onto plates. Sprinkle chives on top.