Cloud Eggs by @hervecuisine

16 min

12 servings

🥚

Eggs

🫙

Nutmeg

🧂

Fleur de sel

⚫

Black pepper

🌻

Sunflower oil

  1. Step
    • Eggs

    Separate the egg whites from the yolks, keeping the yolks intact in ramekins.

  2. Add
    • Nutmeg

    Add a little nutmeg and a pinch of fleur de sel to the egg whites, then whip them until very stiff.

  3. Spray
    • Sunflower oil

    Spray a little sunflower oil into the bottom of a muffin tin.

  4. Add

    Add a first layer of whipped egg whites to the muffin tin.

  5. Place
    • Eggs

    Make wells in the egg whites with a fork and gently place the egg yolks in the centres.

  6. Cover

    Cover the yolks with the remaining whipped egg whites.

  7. Bake

    Bake for 5–6 minutes at 180°C, until the top forms a crisp crust.

  8. Season
    • Black pepper

    Season with black pepper.

Cloud Eggs by @hervecuisine

16 min

12 servings

🥚

Eggs

🫙

Nutmeg

🧂

Fleur de sel

⚫

Black pepper

🌻

Sunflower oil

Preparation Steps

  1. Step 1/8

    Separate the egg whites from the yolks, keeping the yolks intact in ramekins.

    🥚Eggs
    🍳Ramekins

  2. Step 2/8

    Add a little nutmeg and a pinch of fleur de sel to the egg whites, then whip them until very stiff.

    🫙Nutmeg
    🧂Fleur de sel
    🥄Whisk

  3. Step 3/8

    Spray a little sunflower oil into the bottom of a muffin tin.

    🌻Sunflower oil
    🧁Muffin tin

  4. Step 4/8

    Add a first layer of whipped egg whites to the muffin tin.

    🧁Muffin tin

  5. Step 5/8

    Make wells in the egg whites with a fork and gently place the egg yolks in the centres.

    🥚Eggs
    🍴Fork
    🧁Muffin tin

  6. Step 6/8

    Cover the yolks with the remaining whipped egg whites.

    🧁Muffin tin

  7. Step 7/8

    Bake for 5–6 minutes at 180°C, until the top forms a crisp crust.

    🧁Muffin tin

  8. Step 8/8

    Season with black pepper.

    ⚫Black pepper

Composition

Ingredients

Types

Eggs, Spices, Condiments, Oils

Ingredients

Eggs, Nutmeg, Fleur de sel, Black pepper, Sunflower oil

Notes

Nutmeg (a little), Fleur de sel (a pinch), Sunflower oil (a little, in an oil spray)

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Nut-Free, Low-Carb, Keto, Paleo, soy-free, Sugar-Free, Gluten-Free

Calories

155 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 1g, Fat: 11g, Fiber: 0g, Sugars: 0.5g

Nutritional Information

Minerals

Selenium: 30mcg, Phosphorus: 190mg, Sodium: 220mg, Iron: 1.8mg

Vitamins

Vitamin A: 160mcg, Vitamin B12: 1.1mcg, Vitamin D: 2mcg, Riboflavin (B2): 0.5mg

Preparation

Time Information

Preparation

10 minutes

Cooking

6 minutes

Overall

16 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Ramekins, Fork, Whisk, Muffin tin

Appliances

Oven

Type

Type

Type Of Dish

Starter, Breakfast

Occasions

Brunch, Light starter

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fluffy, Crispy, Runny, Airy

Flavors

Savory, Spiced, Nutmeg, Peppery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

Best eaten immediately after baking : 0 min (serve hot, crisp top and runny yolk degrade on cooling), Leftovers refrigerated : up to 1 day (store in an airtight container,texture and runny yolk will not be preserved, reheating not recommended)