Lissa’s Sunny Egg Clouds Recipe May 25, 2012

I’ve been looking at My Pet Chicken’s recipe for Eggs in a Cloud for a while, but I thought it needed punching up a little for my family. Instead of plain beaten egg white “clouds,” I decided to fold in some flavor. It was a big hit, so I wanted to share!

Lissa's sunny egg clouds

Highly recommended with strawberries


Lissa’s Sunny Egg Clouds Recipe

  • 4 fresh farm eggs, separated
  • 2 slices thin deli ham, cut into small pieces
  • aged asiago, finely shredded
  • chives or scallion tops, sliced thinly
  • additional ham, asiago and scallions for garnish

Preheat oven to 450. (We used a toaster oven.) Beat the egg whites until soft peaks form—you want the “clouds” to hold their shape when you place them on a baking sheet. Fold in ham, asiago and scallions , then spoon out four clouds onto a parchment-lined baking sheet.  Make a little divot in the center, large enough to hold a yolk later.

Bake for about 2 minutes–the time will vary depending on the size of your eggs and your clouds, but it should be slightly browned. Remove from the oven and add one yolk to the center of each cloud, in the divot you made.  Put them back into the hot oven for another two minutes or so, or until done.

Plate up. The old recipe calls for putting the clouds on toast, but we liked them without toast. Garnish and serve.

There are many ways to prepare this to your family’s tastes. For instance, I keep thinking about a southwest style with finely diced peppers, tomatoes and onions folded in, and then topped with avocado, salsa and sour cream!  Or maybe I’ll fold in crumbled bacon and cheddar, then top with caramelized onions. How about smoked salmon and provolone topped with roasted garlic beaten into cream cheese?

What are your ideas? Please share your variations in the comments!


Sara May 25th, 2012

As always, spinach and feta!!

Jason C September 17th, 2012

I really want to try this, but I’m kind of an idiot and have no idea what you mean by “fold in.” The whites are essentially a foam at this point, right? So do you sprinkle the yummies on half the foam and use a spatula to fold the other half of the foam on top? Thank you, and this sounds great! I can’t wait to try it.

Lissa September 17th, 2012

Folding is the term used for the method of gently adding ingredients into an airy batter without causing it to lose much of its volume. Watch this good “Folding 101” video on YouTube. That video is folding beaten egg whites into batter, rather than what we’re doing here in this recipe, which is folding Bitz-o-yummies(TM) into beaten egg whites, but it gives you the technique. When you fold gently like that, you don’t lose the volume you created in the egg whites, so the mixture stays fluffy for baking. For this recipe, if you stir your ingredients in too roughly, you can lose the volume in your egg whites. Here’s a longer Alton Brown video (grainy), but it demonstrates the technique of folding, too–and also advice on how to beat egg whites. Alton Brown is awesome. <3

Sheila Marvin October 6th, 2012

Tried some this morning…bacon, red and green peppers, a mix of parmesan, romano and asiago cheese. Left the yolks very runny because I like it like that….Mmmmm, mmmmmm good!

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