A fancy brunch with just eggs? Yes, please.
This might look like a restaurant dish, but all you need are 9 eggs and five minutes of care.
We’re whipping egg whites into clouds, hiding golden yolks inside, and baking them just enough to stay runny in the center.
It’s light, dramatic, and shockingly simple.
Ingredients
- 9 large eggs
- A generous pinch of salt
- 6 tablespoons grated Parmesan
- 1½ teaspoons red pepper flakes (optional)
- 3 tablespoons chopped scallions (or chives)
- A bowl with water + a splash of vinegar (to keep yolks fresh while you prep)
Instructions
- Prepare two bowls: one for egg whites, one with water + vinegar for storing yolks so they don’t dry out.
- Carefully separate all 9 eggs. Place yolks in the water-vinegar bath, whites in a large mixing bowl.
- Add salt to the whites and beat until stiff peaks form.
- Gently fold in Parmesan, red pepper flakes, and scallions. Be careful not to deflate the mixture.
- Grease a 12-cup muffin tin (or use silicone). Spoon in a layer of the fluffy mix, creating a small dip in the center.
- Place one yolk into each dip. Cover gently with more mixture.
- Bake at 355°F (180°C) for 4–5 minutes, just until the tops are lightly golden and the yolks are still soft.
- Serve right away — warm, airy, and full of flavor.
Pro Tips 🍳
- Don’t overmix after adding cheese and herbs — gentle folds are key.
- Use room temperature eggs — they whip better and hold more air.
- Watch the time: A few seconds too long, and the yolks will firm up.
Switch It Up 🌈
- Cheese: Swap Parmesan for goat cheese or aged cheddar for a twist.
- Add-ins: Crumbled bacon, herbs, even a pinch of smoked paprika.
- Make it sweet: Skip salt and cheese, and fold in a little sugar + vanilla — serve with berries!
Just Curious… 👀
What would you put inside your egg cloud?
A tomato slice? A dab of pesto? Drop your ideas in the comments — let’s get creative!