GET THE RECIPE HERE.
I've made a lot of eggs in my twenty some-odd years so far. So many, in fact, that there was a time when my family was slightly concerned about my cholesterol. (A fried egg on toast is a quick and easy meal.) But never in all my scrambling and frying years had I made, or heard of, egg clouds … until last week, when my whole perspective on yolks changed forever.
Cloud eggs, aka eggs in clouds, are made by shaping whipped egg whites into little nests and filling them with yolks. Separating the egg whites from the yolks is the hardest part — which means the process is painless. Once the eggs are separated, here's how to make them.
Beat the egg whites until stiff peaks form. If you have a stand or hand mixer, use it here! Then fold in some chopped ham (or cooked bacon) and Parmesan to make it a more satisfying meal. The mixins are optional, but highly encouraged.
Dollop the whipped whites into small clouds on a parchment paper-lined baking sheet and bake until set and slightly golden.The yolks go right into the middle of each baked cloud, which then go back into the hot oven until the middles are just set.
Don't be shy about digging into the pretty breakfast poofs. Take your picture and get to eating while that yolk is still beautifully runny.
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