20 min.
Easy
Low
Cloud Eggs are a trendy and elegant way to serve eggs: the whites are whipped until lightand fluffy, then baked with a soft yolk nestled in the center. They’re airy, delicious, andperfect for a visually stunning breakfast.
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Egg
4 large eggs
Salt
Salt to taste
Black pepper
Black pepper, to taste
Grated parmesan cheese
2 tablespoons grated Parmesan cheese (optional)
Fresh parsley chopped
2 teaspoons chopped chives or parsley (optional)
Paprika
A pinch of paprika or chili powder (optional)
20 min.
Preheat the air fryer to 160°C (320°F) for 3–5 minutes.
Carefully separate the eggs, placing the whites in a large bowl. Keep the yolks separate and ensure they remain intact.
Beat the egg whites until stiff peaks form, ensuring the mixture is fluffy and holds its shape.
Gently fold in salt, pepper, and any optional cheese or herbs you prefer.
Line the air fryer basket with parchment paper. Form four "clouds" of whipped egg whites and make a small well in the center of each.
Cook at 160°C (320°F) for 4–5 minutes, or until the whites are slightly golden.
Carefully place one yolk into the center of each cloud.
Air fry for another 2–3 minutes, depending on your desired yolk doneness.
Serve immediately, sprinkling with extra herbs or paprika if desired.
Keep the temperature moderate to avoid burning the tops, and use a liner to prevent sticking. For extra flavor, add crispy bacon bits or serve over toast with avocado.
Serving:
4
by Chef Marvin Piña
20 min.
Easy
Low
Cloud Eggs are a trendy and elegant way to serve eggs: the whites are whipped until lightand fluffy, then baked with a soft yolk nestled in the center. They’re airy, delicious, andperfect for a visually stunning breakfast.
20 min.
Easy
Low
Cloud Eggs are a trendy and elegant way to serve eggs: the whites are whipped until lightand fluffy, then baked with a soft yolk nestled in the center. They’re airy, delicious, andperfect for a visually stunning breakfast.
Egg
4 large eggs
Salt
Salt to taste
Black pepper
Black pepper, to taste
Grated parmesan cheese
2 tablespoons grated Parmesan cheese (optional)
Fresh parsley chopped
2 teaspoons chopped chives or parsley (optional)
Paprika
A pinch of paprika or chili powder (optional)
20 min.
Preheat the air fryer to 160°C (320°F) for 3–5 minutes.
Carefully separate the eggs, placing the whites in a large bowl. Keep the yolks separate and ensure they remain intact.
Beat the egg whites until stiff peaks form, ensuring the mixture is fluffy and holds its shape.
Gently fold in salt, pepper, and any optional cheese or herbs you prefer.
Line the air fryer basket with parchment paper. Form four "clouds" of whipped egg whites and make a small well in the center of each.
Cook at 160°C (320°F) for 4–5 minutes, or until the whites are slightly golden.
Carefully place one yolk into the center of each cloud.
Air fry for another 2–3 minutes, depending on your desired yolk doneness.
Serve immediately, sprinkling with extra herbs or paprika if desired.
Keep the temperature moderate to avoid burning the tops, and use a liner to prevent sticking. For extra flavor, add crispy bacon bits or serve over toast with avocado.
Serving:
4
