Imported from Instagram
Cloud Eggs
Light and airy eggs baked in a muffin tin with the yolk in the center. A simple preparation, ideal for brunch or a light dinner, with a still-runny yolk.
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Ingredients
- eggs (Number not specified; separate the whites from the yolks.)
- fleur de sel (A pinch.)
- pepper (Amount not specified.)
- nutmeg (A little, optional.)
- oil (For lightly greasing the muffin tin; amount not specified.)
Steps
- 1
Carefully separate the whites from the yolks and set the yolks aside without breaking them.
- 2
Beat the egg whites until stiff peaks form with a pinch of fleur de sel, pepper, and, if desired, a little nutmeg.
- 3
Lightly oil a muffin tin. Place 1 generous tbsp of whipped egg whites into each portion.
- 4
Using a spoon, make a small well in the center of each portion. Place one yolk in each well.
- 5
Carefully cover the yolks with the remaining whipped egg whites.
- 6
Bake for 5 minutes at 180 °C. The whites should be light and the yolk still runny.
Notes
The number of eggs and servings is not specified. The source mentions a muffin tin and 1 generous tbsp of whipped egg whites per serving, without specifying the number of servings.
Nutrition per serving
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