Cloud eggs

    This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs à la Neige. It's a showstopping brunch dish that is actually ridiculously easy to make.

    2 people made this

    Serves: 2 

    • 2 eggs, separated
    • salt and black pepper to taste
    • 2 tablespoons grated Parmesan cheese
    • chopped chives, to garnish

    Prep:4min  ›  Cook:6min  ›  Ready in:10min 

    1. Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment. Separate the eggs.
    2. Beat the egg whites with a pinch of salt and pepper till stiff. Fold in the grated Parmesan gently.
    3. Make two mounds of egg whites on the parchment-lined tray. Use the back of a spoon to create an indent in the centre of each mound.
    4. Bake the whites in the oven for 2 to 3 minutes, till lightly browned. Remove from the oven and carefully place a yolk in the centre of each. Place back in the oven for 2 to 3 minutes.
    5. Carefully remove the cloud eggs from the parchment and slide onto serving plates. Sprinkle with chives and serve.

    Cook's note

    You could add some chopped ham to the whites along with the Parmesan. The egg whites like to stick to the parchment, so remove carefully with a fish slice or spatula.

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