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Fluffy Cloud Eggs Baked with Parmesan and Chive Tops

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Light and airy cloud eggs baked with Parmesan cheese and topped with fresh chives, perfect for a quick and elegant breakfast or brunch.

Ingredients

Scale
  • 4 large eggs, separated (room temperature)
  • 2 tablespoons grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • Fresh chives, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Butter or non-stick spray (for greasing the baking sheet)
  • Optional: pinch of garlic powder or smoked paprika
  • Optional: grated cheddar or Asiago cheese as Parmesan substitute

Instructions

  1. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or a silicone mat and lightly grease with butter or non-stick spray.
  2. Carefully separate the egg whites from the yolks, placing whites into a large clean bowl and yolks into small individual bowls.
  3. Using an electric hand mixer or stand mixer on medium-high speed, whip the egg whites until stiff peaks form, about 3-5 minutes.
  4. Gently fold in 2 tablespoons of grated Parmesan cheese and a pinch of salt using a spatula, being careful not to deflate the whites.
  5. Spoon the whipped whites onto the prepared baking sheet in 4 mounds, creating a small well in the center of each for the yolk.
  6. Bake the whites for 3 minutes until edges start to turn golden and whites firm up but are not dry.
  7. Carefully place one egg yolk into each well. Sprinkle the tops with remaining Parmesan and chopped chives. Add pepper to taste.
  8. Return to the oven and bake for another 3 minutes or until yolks are set to your liking but still slightly runny in the center.
  9. Remove from oven and let cool for 1-2 minutes. Serve immediately for best texture.

Notes

Use room temperature eggs for better volume. Ensure bowls and beaters are grease-free for best whipping results. Watch eggs closely during the second bake to avoid drying out. Optional additions include smoked paprika or crispy bacon bits for extra flavor. Leftovers can be refrigerated up to 24 hours and reheated gently at 300°F for 5 minutes.

Nutrition

Keywords: cloud eggs, baked eggs, Parmesan eggs, chive eggs, fluffy eggs, easy breakfast, brunch recipe, low carb, gluten free

Find it online: https://blixfood.com/fluffy-cloud-eggs-baked-with-parmesan-and-chive-tops-recipe-easy-and-perfect/