Cloud Eggs
Breakfast so fluffy, it belongs in the clouds.
Servings: 2 portions
Preparation Time: 10 minutes
Cooking Time: 8–10 minutes
Ingredients:
- 4 Nulaid eggs (Large or Extra-Large)
- ¼ cup grated parmesan or cheddar
- 1 tbsp fresh chives or parsley, chopped
- Salt and black pepper
- Pinch of chilli flakes (optional)
- To serve:
- Toasted sourdough or brioche
- Avocado slices (optional)
- Extra herbs for garnish
How To Make Cloud Eggs
- Preheat oven to 200°C and line a baking tray with baking paper.
- Carefully separate the eggs: whites into one bowl, yolks kept separate and intact.
- Using an electric whisk, beat the egg whites until stiff peaks form.
- Fold through grated cheese, herbs and. pinch of salt and pepper
- Spoon the whipped egg whites onto the tray into 4 cloud shapes.
- Use the back of a spoon to create a small well in the centre of each.
- Bake for 5–6 minutes until lightly golden and set.
- Carefully place one yolk into each well.
- Return to the oven for 2–3 minutes until yolks are just set but still soft.
- Place onto toasted sourdough or brioche.
- Finish with herbs, chilli flakes, and cracked black pepper.
Chefs Tip: Pressing the rice firmly and not moving it while cooking is key to achieving that golden, crispy base.