Cloud Eggs: Fluffy Breakfast Heaven
Eggs so light they practically float, their golden yolks sitting snug in a cloud. Delicious, playful, and somehow effortlessly impressive. Light a candle, get cooking, and let’s get straight to it...
Ingredients
- 2 large eggs
- 2 small pinches of salt (one per egg)
Method
1. Preheat and prep
Heat the oven to 230°C (fan 210°C / gas mark 8), rack in the middle. Line a baking tray with parchment or a silicone mat, nothing flimsy, we’re going high heat.
2. Separate the eggs
Separate yolks from whites. No rogue yolk bits in the whites, stiff peaks won’t happen otherwise. Keep the yolks in little bowls if making more than one nest.
3. Whip the whites
In a clean, grease-free bowl, whisk the whites with a pinch of salt until stiff peaks form. Start slow, then ramp it up, it’s the egg equivalent of a turbo mixer.
4. Form the nests
Spoon the whites onto the tray, making two mounds. Indent the centres slightly, you’re creating little cradles for the yolks.
5. Bake, add yolk, bake again
Bake for 3 minutes. Remove briefly, gently drop in the yolks, then bake for another 3 minutes. Voila, golden clouds.
6. Serve immediately
Nothing beats these straight from the oven. My favourite way to enjoy them? On thick slices of sourdough, topped with avocado, a few sprinkles of chilli flakes, and a drizzle of sweet chilli jam. Heaven on a plate.