meal — kid-approved

Cloud Eggs

Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch.
Shares:0
Shares:0
prep time 10 minutes
cook time 6-8 minutes
yield 8 servings

Overview

Apart from how fun they are to eat, the best thing about these cloud eggs is hands-down the fluffy, cheesy egg whites, which are whipped to stiff peaks and light as air. Top them with anything from bacon bits and chives to diced avocado and pico de gallo, or better yet, let the kids customize their breakfast with a self serve toppings bar. The sky's the limit!

BY:Twinkle Twinkle Little Party

Ingredients

  • 8 large Nellie’s Free Range Eggs, at room temperature
  • 1/2 cup Parmesan cheese, grated (set aside extra for sprinkling on top)
  • Pink Himalayan salt to taste
  • Your favorite garnishes

Directions

  • Heat oven to 450F and grease a large baking sheet with cooking spray. Set aside.
  • Separate the yolks and egg whites, placing the whites in a very clean and dry deep bowl. Set the yolks aside, taking care not to break any.
  • Using a hand mixer, beat the egg whites for about 3 minutes, or until stiff peaks form.
  • Using a silicone spatula, very gently fold most of the grated Parmesan cheese into egg whites.
  • Spoon 8 mounds of egg whites onto prepared baking sheet, then create an indentation in the center of each mound to form a "nest." Sprinkle egg whites with pink Himalayan salt to taste. Bake for 3 minutes.
  • Remove baking sheet from oven and gently spoon a yolk into the center of each nest. Sprinkle extra grated Parmesan on top. Bake for 3 minutes, or until whites are lightly browned.
  • Transfer cloud eggs to plates and top with your favorite garnishes. Enjoy!
Triangle Created with Sketch. Back to all recipes
Share:
Print:

Find our free range eggs near you

egg carton egg carton shadow Store Locator Created with Sketch.
Comments Reviews

JanetJanuary 21, 2020

Interesting recipe

Nellie's

You'll have to let us know how yours turn out, Janet!

How much did you like this recipe?