Eggs in clouds are a perfectly heavenly breakfast, made by whipping the eggs whites until fluffy, before returning the yolk to its rightful place and baking until just cooked. If you like eggs, you will love these, I promise.
Throughout this year, I’m working with British Lion Eggs to create a series of #EggCentric recipes: healthy egg-based recipes that are fresh, tasty and quick to prepare – perfect for busy family life. Every recipe in the series will use only store cupboard ingredients, or items commonly found in a family fridge.
Here’s how to make eggs in clouds two ways, either elegantly simple with chives, or pepped up with crushed chillis and a sprinkling of spring onions.
Ingredients
- 6 British Lion medium eggs
- small bunch of chives, finely chopped
- 1/4 tsp crushed chilli flakes
- 2 spring onions, finely sliced
- salt and pepper
Instructions
Preheat the oven to 200C (400F/180C fan). Separate the yolks and whites into two separate bowls, being careful to keep the yolks whole.
Whisk the egg whites until stiff peaks form.
Mark down the middle of the mix with a spoon so that you only use half for these (they’re going to be your chive version) and gently spoon onto a greaseproof baking sheet creating three little clouds.
Gently place a yolk in the centre of each one.
Sprinkle generously with chives.
Bake for about 7 minutes until just golden at the edges.
Sprinkle with salt and pepper to taste. Transfer to your plate and enjoy!
For the spicy clouds, gently fold the chilli into your remaining egg whites.
Spoon on to the greaseproof tray as before.
And get those lovely egg yolks back where they belong.
Bake for 7 minutes, sprinkle with sliced spring onions and enjoy!
Here’s the whole recipe again in an easy, printable format.
Eggs in clouds, two ways
Ingredients
- 6 British Lion medium free range eggs
- small bunch of chives finely chopped
- 1/4 tsp crushed chilli flakes
- 2 spring onions finely sliced
- salt and pepper
Instructions
- Preheat the oven to 200C (400F/180C fan). Separate the yolks and whites into two separate bowls, being careful to keep the yolks whole.
- Whisk the egg whites until stiff peaks form.
- Mark down the middle of the mix with a spoon so that you only use half for these (they're going to be your chive version) and gently spoon onto a greaseproof baking sheet creating three little clouds.
- Gently place a yolk in the centre of each one.
- Sprinkle generously with chives.
- Bake for about 7 minutes until just golden at the edges.
- Sprinkle with salt and pepper to taste. Transfer to your plate and enjoy!
- For the spicy clouds, gently fold the chilli into your remaining egg whites.
- Spoon on to the greaseproof tray as before.
- And get those lovely egg yolks back where they belong.
- Bake for 7 minutes, and enjoy!
Here are some tips and tricks for how to get perfect, fluffy eggs every time.
How will I know when my yolk is cooked?
If the yolk has formed a thin skin on top that’s a good indication that it has at least come up to a temperature that’s good to eat, but will still be very runny.
As the yokes begin to cook more you will usually see them start to to deflate a little- a gentle tap with the back of a spoon should give you all the info you need – just make sure you don’t pop them!
What other toppings can I use with my baked eggs?
Why not fold into the egg whites some finely cut up prosciutto, some chives or a little grated Parmesan – just be careful not to add too much or it will affect the consistency of the whites.
To garnish anything from finely diced fennel to chopped parsley and coriander would be good.
How can I separate the egg yolks from the egg whites?
It’s really up to you, and often depends on how many yolks you have two separate.
A very quick approach is to just crack all the eggs into a bowl and then carefully retrieve the yolks using four cupped fingers that are ever so slightly spread out and coming from under the yolk.
There is also the bottle method where you can take an empty bottle with a large opening (an empty water bottle is a good choice) and push a little air out of it first, then suck the yolk up and squeeze it out into a separate bowl or on to the eggs.
What do eggs in a cloud go well with?
A slice of of hearty soda bread is lovely. I think it would also pair well with my pea and courgette ribbon lemon salad with black pepper smoked salmon.
For more eggy inspiration, For British Lion Eggs on Instagram, Pinterest and search for the hashtag, #EggCentric on Twitter.
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If you enjoyed these eggs in clouds, why not try out the other recipes in my #EggCentric series: sweet breakfast omelette and courgette and whole wheat pasta with poached egg.
This is a commissioned post for British Lion Egg
Judith Wood says
I just read your recipe for eggs in clouds. Have you ever done the kids trick of sucking the whole yolk into a plastic water bottle, then spitting it back out without breaking the yolk? Check YouTube for a video. I think it would work perfectly in this recipe.
Steven Adams says
Great idea! My kids love eggs and this is an interesting twist on them. Thank you!
John Storeys says
Creative and egg-citing recipe!
Jenny says
This looks amazing. I have added it to my egg recipe board on pinterest. Photos are stunning as always. I could do to learn a thing or two from your amazing food styling babes and photography! WOW> always inspired.
Naghmeh Westerlund says
Cool way to cook eggs, I haven’t seen that before :) Def, gonna try it !
Jo says
These look really nice, I thought they were going to be difficult but I think even I could make these.
Leila Benhamida says
This look so delicious. Never tried eggs with chilli Thanks for sharing.
rebecca beesley says
wow how fantastic! I’m trying to get my son to eat more eggs and this might be just the thing that will entice him. Thank you for the recipe. x