Cloud eggs with asiago cheese and chives are sure to please the family when it comes to a new idea for breakfast. They will want this to become a new addition to your menu.
4 Ingredients Needed:
- 4 large eggs
- 3 oz. Asiago cheese, finely grated, divided
- 3 T. fresh chives, finely chopped, divided
- Salt and black pepper, to taste
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What are Cloud Eggs?
Cloud eggs combine whipping egg whites into stiff peaks similar to meringues. Then once you bake them, you plop the yolks into the middle and bake them again. Their name comes from how they resemble a cloud with the yellow yolk looking like the sun and the whites looking like the fluffy texture as clouds do.
Are Cloud Eggs Safe to Eat?
Yes! They are cooked without added fat, making them a lighter breakfast choice. Cloud eggs can also be used as a base for add-ons like parmesan and bacon or bacon bits (mix them into the whites before cooking). Try serving them for weekend brunch to impress your friends, or use them in an unexpected breakfast sandwich.
Can You Reheat Cloud Eggs?
Oddly they can be reheated. During my test batches I baked some for five minutes for the whites, and two minutes when the yolks were added. For dinner, I reheated the eggs in a very hot oven for two minutes and they were almost as delicious as the original batch I had made. So you will definitely enjoy them reheated if you have leftovers.
How Do You Fluff Eggs Whites if You Do Not Have a Hand Mixer?
If you can, let your egg whites come to room temperature before using your mixer. You can make this happen sooner by placing your bowl of egg whites into a bowl of hot water for a few minutes, stirring occasionally. Begin whisking by quickly swishing your whisk back and forth to break up the egg whites until they are foamy.
Can I Whisk with a Blender?
It is possible, but it really is not the greatest tool for this job. Blender blades move at such a higher speed than the whisks of a mixer. Blenders work whatever they are blending in one small area. This makes it so you will have to help move whatever you are blending around(blender off of course) to keep your blending even.
Can You Make These Eggs Without a Whisk?
Yes, Julia Child is the one that came with the tool to the United States. Superchef Alice Waters states that her own family beat egg whites with a fork before Julia. If your mixer and whisk are not useable, you can use two forks to beat the egg whites stiff, creating whipped cream peaks you are looking for when making your ‘clouds.’
Why are My Egg Whites Not Whipping?
Brand new egg whites will whip up faster than cold, older eggs at room temperature. Ensure the bowl you whip the egg whites in is free from any greasy residue. Also, be sure that no egg yolk is in with the egg whites. Egg yolks getting in with the egg whites will hurt the whipping process because they are very high fat.
What Can I serve as Side Dishes?
Honestly, there are many things you can serve with these delicious eggs. If you are having just a weekend breakfast you could do sides of bacon, sausage, or a small ham slice.
If you are not a meat lover there are other ideas such as a small bowl of fruit, toast with jam, or bagel.
- Brunch ideas: grits, half of a grapefruit, small bowl of prunes, slices of melon, silver dollar pancakes, or belgium waffles.
- Egg and Pastry Buffet: The eggs in this recipe, eggs benedict, scrambled eggs, various pastries (cheese, raspberry, blueberry), bear claws, apple fritters and more.
The ideas are endless when it comes to what you can do!
4 Ingredient Cloud Eggs with Asiago Cheese and Chives
Ingredients
- 4 eggs large
- 3 oz asiago cheese finely grated, divided
- 3 tbsp chives finely chopped, divided
- salt to taste
- pepper to taste
Instructions
- Position oven rack to center position. Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper and set aside.
- Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl.* Season egg whites with salt and pepper, to taste.
- Using a hand mixer or immersion blender, beat the egg whites until stiff peaks form. Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white.
- Gently fold in 2/3 of the Asiago cheese and chives into the bowl, being careful not to deflate the egg whites in the process. Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound and place baking sheet on center rack in preheated oven and bake for 3 minutes.
- After 3 minutes, remove from oven and transfer reserved yolks into the indent of each mount. Sprinkle each mound with half of the remaining cheese and fresh chives and return to oven and bake another 3 minutes or until yolks are set and egg whites are golden brown.
- Remove egg clouds from oven and sprinkle with remaining cheese and chives and serve immediately.
