Cloud Eggs on Toast
In short: Whipped egg whites baked into golden, airy clouds with a soft yolk set in the center. Served on buttery sourdough toast. It takes about 23 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 275 kcal
Cloud eggs are a showy but simple trick. The whites are whipped until stiff, folded with cheese and herbs and baked in high mounds, so they puff and brown like soft meringue. A whole yolk is dropped into a dip in the center for the last few minutes, and it stays runny and rich. They take under 25 minutes in total and look impressive on a brunch table. Eat them right away, because the clouds settle as they cool.
Instructions
- Heat the oven to 220°C (425°F). Line a baking sheet with baking paper and brush the paper lightly with oil.
- Separate the eggs, keeping each yolk whole in its own small cup or ramekin. Put the whites in a large, very clean, dry bowl.
- Whisk the whites with the salt until they hold stiff peaks, about 3 minutes with an electric mixer. Fold in the cheese, chives and a pinch of pepper.
- Spoon the whites into four high mounds on the sheet, about 10 cm (4 inches) apart. Make a deep well in the center of each with the back of a spoon.
- Bake for 3 minutes, until the mounds start to turn pale gold. Slide a yolk into each well and bake for 2 to 3 minutes more, until the whites are golden and the yolks are warm but still runny.
- Butter the toast. Lift each cloud onto a slice with a spatula, season and serve at once.
Tips
- Any trace of yolk or grease stops whites from whipping. Use a clean metal or glass bowl and separate each egg over a small cup before adding the white to the bowl.
- Swap the Gruyère for sharp cheddar, or leave out the cheese and add a pinch of smoked paprika for a different flavor.
Questions and answers
Why won't my egg whites whip into peaks?
A little fat from yolk, oil or a greasy bowl prevents whipping. Separate the eggs carefully, use a clean, dry bowl and let the whites come to room temperature.
Are cloud eggs safe with a runny yolk?
The whites bake fully, but the yolk stays soft. Anyone who needs to avoid undercooked eggs should bake the yolks for 3 to 4 minutes longer, until set.
What do cloud eggs taste like?
The whites bake into a light, soft, meringue-like texture with a slightly crisp surface, so they taste like a very airy baked egg. The cheese and herbs add savory flavor.
How long does it take to make Cloud Eggs on Toast?
About 23 min in total: 15 min of preparation and 8 min of cooking.
How many calories are in Cloud Eggs on Toast?
About 275 kcal per serving, with 14 g of protein, 27 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 27 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 550 mg |
Estimated values, calculated from the ingredients.
