If you’re looking for a simple, yet delicious breakfast, then this fluffy baked cloud eggs recipe is just what you need.
All you need to do is whip up a few egg whites, fold in some cheese and top each cloud nest with an egg yolk and a wiener.
This turns the otherwise somber cloud eggs into a sunshine of flavors that will brighten up your day.
What’s unique about my recipe for baked cloud eggs
The original French recipe for baked cloud eggs was made with whipped egg whites that were folded into cheese and then baked in an oven with an egg yolk on top.
Most recipes you’ll find today don’t stray too much from the original since they only swap the cheese or seasonings.
This prompted me to get creative and put my own twist on this classic French recipe by adding some wieners.
In order to make the dish more visually appealing I decided to split each wiener apart, make some vertical cuts and join its ends with a toothpick.
I then put the wieners on top of the egg white clouds and placed an egg yolk in their middle.
It sounds simple but this way the yolk and wiener actually appear as a shining sun in the middle of the egg white clouds.
Besides, it’s tastier!
Ingredients for cloud eggs
To make this recipe, you’ll only need a few simple ingredients you probably have at your disposal.
Here are those ingredients:
- Eggs – To make this recipe, you’ll need four large eggs. Make sure the eggs are at room temperature. Egg whites are harder to whip when they’re cold.
- Cheese – This recipe is made with parmesan cheese, but you can use cheddar or gruyere instead.
- Wieners – Wieners are the secret weapon that makes this recipe unique and gives it more flavor than usual. However, you can substitute them with any other sausage that has a similar length and texture.
- Seasonings – The only spices you’ll need are salt, black pepper, granulated garlic powder and savory. If you can’t find any savory, you can use chives instead.
How to make it
Check out the recipe card at the end of this article for detailed, step-by-step instructions.
- Start by preheating your oven to 400°F (205°C) and lining a baking sheet with nonstick parchment paper. It’s a good idea to spray the parchment paper with cooking oil since the eggs can sometimes stick.
- Split the wieners apart and cut off both ends from each halve.
- Make evenly sized vertical cuts on top of each halve and then attach both ends with a toothpick.
- Separate each yolk from the egg whites and put it in a small cup.
- Adjust the length of the wiener circles so that it would tightly fit around the yolks by eye, as best as you can. If the middle of the wieners is bigger than the egg yolk, you should adjust its size by trimming off both ends.
- Place the egg whites into a large glass bowl and add a pinch of salt. Through experimentation, I’ve found that metal bowls are not great for this.
- Beat the egg whites on low until they froth, then mix on high until they reach a cloud-like consistency.
- Fold in the dried savory and parmesan cheese. For anyone new to this, to “fold cheese” means to add it in portions by stirring in the meantime, instead of dumping it all at once.
- Scoop four equally sized heaps of the egg white mixture onto the baking sheet.
- Dent the heaps by using a tablespoon, gently. You should end up with nest-like structures.
- Sprinkle the egg whites with granulated garlic powder and place the wieners on top.
- Bake for 3 minutes in the middle section of the oven.
- Remove from the oven and then place the egg yolks in the middle of the wieners. Bake for another 3 – 4 minutes and serve.
Tips for making the perfect cloud eggs
- Act quickly once you whip up the egg whites as they’ll lose their fluffiness if you leave them for more than 5 minutes.
- Crack the eggs and separate the egg yolks in a individual bowls to save yourself the headaches if a yolk splits.
- Whip the egg whites in a clean glass or metal bowl. If there’s any leftover residue the egg whites won’t fluff up.
- Make sure to gently sprinkle in the grated cheese and seasonings. If you add them straight on top, the egg whites might lose their structure.
- Don’t forget to add a pinch of salt to the egg whites before you whip them up. This will give them structure and make them more fluffy.
- It’s best to use room temperature eggs. If you use recently refrigerated eggs you may have trouble separating the yolks from the egg whites.
- Make a dent on top of the egg whites with the back of a large spoon once you spread them on the baking sheet. This will help the yolk lay more evenly.
- Remember to check if your eggs are still fresh. Baked cloud eggs have the best flavor when they’re made with fresh eggs.
If you liked the Sunny Cloud Eggs you’ll probably love my simple breakfast Scrambled Eggs With Ricotta or my Greek Yogurt Scrambled Eggs.
Maybe read next: How do you know when boiled eggs are done cooking?
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Baked Sunny Cloud Eggs
Equipment
- Glass bowls
- Spatula
Ingredients
- 4 large eggs at room temperature
- 2 Wieners could be any type of thin sausage
- A pinch of salt
- 1/4 cup finely grated parmesan cheese
- 1/2 tsp dried savory
- 1 tsp granulated garlic powder
- black pepper by taste
Instructions
- Preheat oven to 400°F (200 to 205°C) and line a baking sheet with nonstick parchment paper. Since the eggs can sometimes stick to the parchment paper, it's a good idea to spray it with cooking oil.
- Take the eggs out of the fridge to let them reach room temperature.
- Split the wieners apart and trim off the ends from each halve.
- Make evenly sized vertical cuts on top of each halve and attach both ends with a toothpick. If the cuts have a different size, the wiener won't hold its shape during baking.
- Separate each egg yolk from the egg whites and put it in a small cup. It's a good idea to use a separate bowl when cracking the eggs. This will help you keep the egg white mixture clean, in case some of the yolks split.
- Adjust the wieners' length according to the yolks. You'd want to size up the wieners before cooking them. In case the middle of the wiener is bigger than the yolk, you should adjust its size by trimming off the ends of the wiener.
- Transfer the egg whites into a large glass bowl with a pinch of salt. Make sure that the bowl you're using is entirely clean and know that metal bowls don't work well for this. If there's any leftover residue, the egg whites won't hold their structure.
- Beat the egg whites on low until they froth, then mix on high until they reach a cloud-like consistency.
- ACT QUICKLY FROM HERE ON BECAUSE THE EGG WHITES WILL LOSE PUFFINESS IN 5 MINUTES.
- Gently fold in the dried savory and parmesan cheese. Don't put all of the cheese and seasonings straight on top. This can ruin the structure of the egg whites.
- Scoop four equally sized heaps of the egg white mixture onto the baking sheet. Use a tablespoon to gently make dents in the heaps so that they start looking like nests. Sprinkle the egg whites with granulated garlic powder and place the wieners on top.
- Bake for 3 minutes in the middle section of the oven.
- Remove from the oven and then place the egg yolks in the middle of the wieners. Bake for another 3 - 4 minutes.
- Remove the toothpicks and serve immediately, garnishing with black pepper.
Video
Notes
- After beating the yolks, you should immediately move to the next steps, since they will lose puffiness in about 5 minutes.
- Don't just dump the spices in the egg white mixture but rather sprinkle them.
- If you want harder yolks than what you see in the photos you can bake for about 5 more minutes.
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Nutrition
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.