Eggs in Clouds

Eggs in CloudsThis is another dish similar to the Cheddar Bacon Ranch Pull Apart Bread that I made back in December where I can’t even remember where I originally came across the recipe. All I know is that I’ve wanted to try making these Eggs in Clouds for a long time now, and a couple weeks ago I finally gave it a shot!

What’s really cool about Eggs in Clouds is that the only ingredient you really need to make them — aside from the slices of toast that I put mine on — is eggs. What you see in the photos here are simply egg whites that are beaten and then baked in the oven with egg yolks on top of them. The egg white portion of Eggs in Clouds is basically meringue without the sugar.

To start things off you’re going to want to separate a few egg whites from their yolks, combine all the egg whites in a bowl and beat them until they have about the same consistency as whipped cream. If you don’t have an electric mixer you might as well not even bother trying to make these, because they would take WAY too long without one.

Even with my sweet KitchenAid mixer it still took about five or six minutes of whipping the egg whites before they were ready. About half way through you’ll probably even want to give up because it’ll look like nothing is happening to the egg whites, but just hang in there because it WILL happen and you WILL have an awesome breakfast because of it!

Once you’re done whipping your egg whites grab a couple slices of toast and spoon them onto it. Then you need to create an indentation in the middle of your “clouds” for the egg yolks that you separated out earlier. I used an upside down shot glass and it worked perfectly, but I’m sure you could use your fingers just as easily and get the same result. All that’s left to do after that is to bake your Eggs in Clouds in the oven at 450° for five minutes. If you like your yolks a little runnier you can also wait until half way through the baking process to add them.

I’ve also tried making Eggs in Clouds with a couple added ingredients. Diced bacon and shredded cheese for instance taste amazing when mixed in with the egg whites. I’m guessing that you can basically take whatever it is that you normally like to eat as part of your breakfast and toss it in and I’ll taste pretty good. Red and green peppers? Why not! Chopped up breakfast sausage? Sure! The sky, or should I say the clouds, are the limit!

12 Comments on Eggs in Clouds

  1. Aunt Jenny
    April 29, 2013 at 10:58 am (11 years ago)

    And for separating the eggs, try this out. It would work great for this recipe especially because you could plop the yolks out of the bottle easily without worrying about breaking them while handling with fingers or a spoon edge. I haven’t tried it yet, but I’ve heard it’s fantastic…

    • Christine Hannahs
      September 9, 2015 at 1:39 pm (9 years ago)

      Too cool!

  2. Mark
    April 29, 2013 at 12:50 pm (11 years ago)

    Whaaa?! How have I never heard of this? This is sweet! Does it taste any different than cooking an egg fairly well done in a pan and throwing that on toast? I am trying this this weekend for sure!

    (Also, Aunt Jenny: The bottle trick works perfectly. I don’t know about holding a yolk there for a long time, but I have separated hundreds of egg whites this way (I then drop the yolk in a ramekin, and I often move them again the same way later without any problems)

    • Nick
      April 29, 2013 at 12:53 pm (11 years ago)

      It definitely tastes different than a regular egg, just because the egg white part of it is so fluffy.

  3. Grant
    May 7, 2013 at 10:49 am (11 years ago)

    If you add cream of tartar, the eggs will whip up faster. It worked great for me using this recipe this weekend.

    “cream of tartar is used as a stabilizing agent and is added to beaten egg whites to increase their stability and volume.”

  4. JesssicaR
    May 7, 2013 at 1:29 pm (11 years ago)

    I tried this today using 1/4 t cream of tartar (2 eggs) to speed up the process then carefully folded in (all at once)some salt, blue cheese crumbles, shredded cheddar, and bacon crumbles. The ‘clouds’ came out looking a little ‘dirty’ but super delish. My dude says “Favorited!”

  5. Jenny
    May 13, 2013 at 2:39 pm (11 years ago)

    So, I’m wondering, could you do a bacon weave in place of the bread? I think I’ll try it.

    • Nick
      May 13, 2013 at 2:40 pm (11 years ago)

      I LOVE that idea!

  6. Jon Szostak
    May 14, 2013 at 3:26 pm (11 years ago)

    Plop an egg cloud on top of a bacon weave!!! Magic!

  7. KGbecker
    September 21, 2013 at 11:34 pm (11 years ago)

    This would be great on a piece of your Cheddar Bay bread with a bacon weave.

  8. Robert Morewood
    September 26, 2015 at 1:47 pm (9 years ago)

    Thanks for the reference! I’ve been making these since childhood (45 years ago) when the old cookbook in which I found them simply called them “Shirred Eggs”.
    A little spice, paprika and a sprinkle of salt and pepper, before the go in the oven really brings out the flavour.
    And you really do not need an electric beater if you have a good quality whisk. I haven’t used an electric beater in over 30 years.

    • Robert Morewood
      September 26, 2015 at 1:49 pm (9 years ago)

      Forgot my reason for being here. I control how runny the yolks through the oven temperature. But I’ve forgotten the right temperature to get them just the way I like them and was looking for suggestions. Guess I’ll have to do some experimenting again!


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