Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Last night we had breakfast for dinner and I tried these cloud eggs. It was easy and everyone loved them! As an easy way to keep the yolks separate until I was ready for them, I kept them in half of the shell I took them from. I made six eggs at a time.
It was very easy and worked well but I did not really like it, but that is just personal preference
This was my first time making these, and they are so easy and delicious!!! I may have found my new go to breakfast meal.
I love these and I made them for my mom for her birth day <3
Happy birthday to your mom!
So good! I’m not a great cook, but these came out perfect and delicious.
Did this today with eggs our neighbour gave us from his hens here in quarantine Spain! My husband and I agreed they were the best eggs we ever had! Will definitely repeat. Many times. They added a bit of fun to isolation! :)
Did the recipe twice and both times i got the peaks on egg whites. Folded in cheese and when i put whites on baking sheet it was watery on bottom and lost foaminess. WjT did i do wrong?
I’m guessing you overbeat the egg whites. The chains in the proteins start to break apart and liquid weeps out. Try easing off a little earlier next time–you want peaks, but they won’t be stiff like meringue, because these have no sugar. Let us know if that does the trick!
Happened to me too. We sprayed a few glass ramekins with cooking spray and popped back into oven- I HATE FOOD WASTE- added the yolk after about 5 minutes, cooked for 3 minutes longer and they were perfect!
Both “styles” tasted really good but the “mess ups” looked better!
this is the best egg I have ever made in my life
Worked perfectly, deliciousLove eggs for weekend breakfast, to have another way to prepare them if great
I’ve been wanting to make these for a while now. So much that I bought new beaters so I could they look beautiful but I found the whites to be a little tough. I like being able to cut eggs with fork instead of needing a knife. Did anyone else find that. Or did I do something wrong. They look perfect.
Hi Rochelle, the egg whites beat up into a light and airy cloud that when you bake, become rather firm. So yes, you would use a knife to cut.
This recipe succeeded in getting me banned from cooking. I set off the fire alarm. Will never try this recipe again (due to being banned from using the oven)
BUWAHAHAHAHAHA!!!! Thanks Terra, I seriously needed a laugh.
**snort** I wish I was banned from cooking… HA HA HA!
How would you adjust the recipe so the yolks won’t run? (Runny yolks horrify my daughter.)
Hi Lori, instead of adding the yolks to the whites after 3 minutes of baking, place the yolks on the whipped whites at the start.
You could stir the yolk in a bowl then pour it in the middle after the 3 minutes like recipe says. I tried it, it works
Made these 46 years ago at manual training! Always a favourite of mine. Can bake in oven with 2 slices of bread together with hole in top piece for yolk to sit in.
Just made this recipe for breakfast. My husband loved it! I served each egg on a piece of buttered wheat toast. Next time will add a thin slice of ham, as another reviewer suggested. Be sure to make a deep and level well in the whipped egg whites. Otherwise the yolks will slip out on to the baking pan. I found that the whites continue to puff even after the yolks are added, so two of my three yolks slipped off the whites. Still edible, just not as pretty.
Has anyone ever tried to use a “Bullet” blender to make the meringue with success??
Just made these. They were awesome. I used shredded cheese I already had on hand. Looking forward to playing with this recipe soon.
Someone may have previously asked, but can you let me know what you use to line the pan and where it can be purchased?
Hi Leba, that’s a silicone baking sheet liner. Do a google search for Silpat.
Thank you so much, Elise! Looking forward to trying out the recipe with my daughter :)
I piled the whipped whites on a lightly toasted bread, added an raw red onion ring as a border for the yolk inside it, and baked at a lower heat
What a great idea Erin, thanks for sharing!
How clever! Sounds delish!!!
When I was a little boy my mom (who learned from her mom) used to “help me” make, what she called “Birdy Eggs”. I say ‘help’ cuz this was as much being able to help your mom, maybe for your dad, as it was an intro to cooking..& So Simple: Just Soft-cook an egg (poaching is best) & lightly toast 1-2 slices of bread- then into a large mug (best cuz of handle) breakup toast (fun for kids as they rarely get to take their food apart- except like when u do it to put out for the birds) – put into mug. Then add egg over pieces of toast- mix it up a bit. That’s it -good for finicky egg-eaters & as my mom told me later..a good way to help teach me to be ‘self-sufficient’.
My mom made Birdie eggs too, you pat made me smile; thank you!
I have been making EGG PUFFS since mid 50s except mine are on pre-toasted English Muffins. The whites are stiff and the yolk is completely covered. Recently I have been baking a few minutes without the egg yolk, then adding them and more whites. Sometimes, the yolk can slip through and off the whites. This has been a family favorite for years and I think I got it from the Sunset Magazine