All the rage right now in the trendy food world, so I had to try them out. When I tried them though, in all honesty, I had low expectations that they would taste as great as they look. I am not a huge egg lover typically, and I think it goes without saying that the most “instagrammable”, trendy food crazes that are super fun to look at (rainbow bagels anyone?) don’t tend to taste that great, or be something you might enjoy on the reg. More novelty, ya know?
Cloud Eggs were v different for me – let me share with you. You need to try these out.
And they are so easy. Slightly time consuming, so maybe not a weekday breakfast go-to unless you’re in quarantine. But for sure an addition to my Saturday and Sunday brunchin’ when I have that extra time at home.
The ingredients are simple: Eggs. But, I chose to dance mine up with the ever popular Everything But the Bagel Seasoning from Trader Joe’s.
Last thing I must highlight about these clouds of soft, light eggy goodness is that they are healthy. It’s very rare that the trends that attract our eyes like drool worthy desserts or pizza inceptions… But this is a superfood that looks cool, tastes great, and makes you feel good!
So without further ado, here is the super simple recipe I followed. There’s a million varieties to dance these clouds up, but here is my preferred way to get you started on your egg cloud adventures. I reviewed several versions and “how-tos” to simplify the easiest, best version to my preferences.
- As many eggs as your heart desires
- Optional: Added liquid egg whites, Everything but the Bagel seasoning, your favorite cheese…
Other equipment you will need:
- Baking sheet
- Parchment paper
- Optional: Electric mixing tool to speed things up + not become exercise. Whatever you used to mix your Dolgona Coffee masterpiece will be perfect.
- Set your baking sheet up with a sheet of parchment paper. You’ll want to have this ready, and don’t forget to preheat your oven to 350 degrees.
- Separate your egg(s) putting the whites in a mixing bowl and your yolks in the leftover shell, still intact. I placed my yolks in the shells within a drinking glass to keep them propped up.
- Mix EBTB seasoning into your egg whites (if desired) & MIX. I recommend using an automatic mixing tool on high for approximately 5-7 minutes. You will know it’s time to move onto step #4 when your egg whites are able to take shape on their own, pulling your mixing tool up out of the whites to see no dripping, and a “tip” where it left the mixture standing up. Does that make sense…? Hopefully.
- Spoon your foamy egg whites onto your lined baking sheet + create a well in the middle for your egg yolk to later be placed in. But not yet!
- Place your baking sheet with the egg whites into the oven for about 5 minutes.
- Take your baking sheet out and place your egg yolk(s) into the well your made in your egg whites that have somewhat cooked and taken shape more firmly.
- Place back into the oven with the yolk carefully placed, and cook for 2-6 minutes based on your “runny-ness” preference.
- Take your cloud out of the oven, add your fixings, & enjoy!