Why did my egg whites deflate before baking?

This usually happens if your bowl had even a speck of grease or if the whites weren't cold enough. I always wipe my bowl with lemon juice first to remove any invisible grease. And don't walk away while beating - stop the second you get stiff peaks!

Can I make cloud eggs ahead of time?

Honestly? They're best fresh. But if you must prep ahead, whip the whites and keep them chilled in the mixing bowl for up to 2 hours before baking. The texture won't be quite as airy though.

Why aren't my clouds turning golden?

They're not supposed to! Perfect cloud eggs stay bright white - if they're browning, your oven's too hot. Try lowering the temp by 25°F next time.

Can I use carton egg whites?

I don't recommend it - they never whip up as fluffy. Fresh eggs are worth the extra effort for that perfect cloud texture.

Fluffy 2-Ingredient Cloud Eggs That'll Amaze You

Description

Cloud eggs are a light and fluffy egg dish where the whites are whipped into peaks and baked, creating a cloud-like texture with a creamy yolk center.

Ingredients

2 large eggs
Salt to taste
Pepper to taste
1 tsp fresh chives, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Separate egg whites from yolks carefully.
Whip egg whites until stiff peaks form.
Spoon whipped whites onto a baking sheet, forming two mounds.
Make a small well in the center of each mound.
Bake for 3 minutes.
Gently place a yolk in each well.
Bake for another 3 minutes or until yolks are set.
Season with salt, pepper, and chives.
Serve immediately.

Notes

Use fresh eggs for best results.
Avoid overbaking to keep yolks creamy.
Add grated cheese to whites before baking for extra flavor.

Prep Time: 5 mins
Cook Time: 6 mins
Category: Breakfast
Method: Baking
Cuisine: International