Eggs In Clouds Recipes

Steps:

• Separate the yolk from egg whites.
• In a chilled metal bowl, whisk the whites until stiff peaks form. Mix in whatever you want. We use bacon, chives and parmesan cheese.
• Spoon the whites into even piles on a baking sheet and create a well in the center of each pile with the back of the spoon.
• Bake at 450°F (230°C) for 3 minutes.
• Put a yolk in each well, bake another 3 minutes.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.
• Crack 1 egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg.
• Pour vinegar into the egg whites, add salt, and whip with a whisk until we have relatively firm, but not dry, peaks.
• Spoon onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in the top centers using a spoon for yolks.
• Bake in center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.

Steps:

• Preheat oven to 450°F/230°C.
• Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls.
• Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
• Salt and pepper to taste. Fold in bacon, parmesan cheese, and chives. Do not overfold.
• Scoop onto baking tray and make an indent in the middle using the back of a spoon.
• Bake for 5-8 minutes or until egg whites start to brown.
• Place the egg yolks into center of the egg whites. Bake for 3 more minutes.
• Enjoy!

Steps:

• Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
• Whip whites until stiff peaks form.
• Fold in cheese, chives and bacon.
• Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
• Bake at 450 degrees for 3 minutes.
• Then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
• Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
• Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
• Serve on top of buttered brioche toast.

Steps:

• Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
• Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.

Steps:

• Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form., In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.