Eggs and chives. That’s all you need whip up eggs in clouds that’s as easy as an omelet but as impressive as a soufflé. (Salt and pepper are freebies in our book.) The idea is to beat egg whites into an airy, cloud-like consistency and form little nests to hold the yolks. Simple, right? It’s possible that you might be daunted by the idea of making egg clouds for a crowd, but once you master our technique for separating eggs like a boss, the sky’s the limit. If you don’t feel like breaking a sweat whisking all those egg whites, you can just throw them in the bowl of a stand mixer and use the whisk attachment to whip up stiff peaks. Feel free to fold in your favorite ingredients—bacon, cheese, jalapeños, whatever. Then, spoon the mounds of egg whites onto a baking sheet, place the yolk in the center of the fluffy nest, and bake. In just a few minutes, you’ll be on cloud nine.
2-Ingredient Egg Clouds
- Yields: 2 servings
- Cook Time: 5 minutes
- Hands-On Time: 10 minutes
- Total Time: 15 minutes
Preheat oven to 425°F.
Separate the eggs, place the egg whites in a large bowl, and whisk vigorously until stiff peaks. Fold in chopped chive, or add-in of your choice.
On a lightly greased baking sheet, spoon the whites into 2 equal mounds with a well in the center of each. Carefully place the yolk in the center of each hole and sprinkle with salt and pepper.
Bake for 5 minutes, or until yolk is set and whites are just golden brown.