Prep Time: 10 minutes | Cook Time: 5–7 minutes | Servings: 2 (2 cloud eggs each)
Cloud Eggs—fluffy, airy, and beautiful—have French roots and were once called “Oeufs à la Neige” (eggs in the snow). This no-carb version turns simple eggs into an elevated breakfast or brunch dish. Light as air, the whipped whites are baked to pillowy perfection, while the yolks stay creamy and golden. Add sharp Parmesan and fresh chives for a savory kick that tastes like a gourmet café breakfast—with zero carbs.
Ingredients
- 4 large eggs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped chives
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: dash of smoked paprika or hot sauce
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Separate eggs: Carefully separate egg whites from yolks, keeping yolks whole in individual bowls.
- Whip egg whites: Beat egg whites with salt and pepper using a mixer until stiff peaks form (about 3–4 minutes). Gently fold in Parmesan and chives.
- Form clouds: Spoon 4 mounds of egg white onto the baking sheet. Make a small dent in the center of each mound.
- Bake & finish: Bake for 3 minutes, then carefully place a yolk in the center of each cloud. Bake for another 2–3 minutes until whites are golden and yolks are just set.
- Serve: Sprinkle with extra chives, paprika, or a touch of hot sauce if desired.
Flavor & Sensory Experience
Crisp edges, a creamy yolk center, and a fluffy interior with a nutty, salty bite from the Parmesan. They smell buttery and delicate, and the texture is like biting into a savory soufflé.
Nutrition Info (per serving)
- Calories: 180
- Fat: 13g
- Saturated Fat: 4g
- Protein: 14g
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Sodium: 280mg
