Description
Light and airy egg whites whipped to perfection, then baked with a creamy yolk center.
Ingredients
Scale
- 4 large eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp grated Parmesan cheese (optional)
- 1 tsp chopped fresh chives (optional)
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Separate egg whites from yolks. Keep yolks intact.
- Whip egg whites with salt until stiff peaks form.
- Spoon whipped whites onto baking sheet in 4 mounds. Make a well in each center.
- Bake for 3 minutes. Remove from oven and gently place one yolk in each well.
- Return to oven for 3 more minutes or until yolks reach desired doneness.
- Garnish with pepper, Parmesan, and chives if desired.
Notes
- Use fresh eggs for best whipping results.
- For crispier edges, bake 1-2 minutes longer.
- Serve immediately as eggs deflate when cooled.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: International
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0.2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1.6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0.4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: cloud eggs, baked eggs, fluffy eggs, egg whites, easy breakfast