Parmesan Egg Clouds

Parmesan Egg Clouds. Sounds fancy, doesn't it? Like something straight out of a Michelin-starred brunch menu, but without the pretentiousness and the price tag. These bad boys are not only fun to whip up but are also the epitome of comfort food that doesn't leave you feeling like you've swallowed a bowling ball. And let me be clear, they're fluffier than a cloud in a cartoon, despite the picture I tried to take that made them look as flat as my singing voice. I went all out with the Parmesan - both grated and shredded because why not? The edges crisped up to perfection, making me fall head over heels for these eggy delights.

Now, let's talk ingredients because apparently, that's important or something. You'll need some eggs - four large ones, because size does matter here, folks. Parmesan cheese, and don't skimp on it, use both grated and shredded for that extra oomph. Bacon, because everything is better with bacon. Salt, red pepper flakes for a bit of a kick, and fresh basil to pretend we're being somewhat healthy.

The process is a bit like conducting a science experiment. First, you deal with the bacon - cook it, crumble it, set it aside. Then, crack those eggs like you're cracking a code, separating yolks from whites. You'll want to whip those whites into a frenzy, until they're stiff and can hold a shape, sort of like my hair in high humidity. Gently fold in the Parmesan, as if you're tucking the cheese into bed. Spoon these fluffy clouds onto a pan, bake, and then play a game of 'hide the yolk' by nestling it into the center. A sprinkle of this, a dash of that, and back into the oven they go. Once they're done, garnish with bacon and basil, because we're all about that aesthetic.

I'm not kidding when I say I'm obsessed with these Parmesan Egg Clouds. They're a game changer for serving a crowd, making you look like a culinary genius without breaking a sweat. So, go ahead, try them out and thank me later when you're basking in the glory of your brunch masterpiece.

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Author: Sippin Foodie

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Parmesan Egg Clouds

These are so fun to make, and SO good. They look like such a comfort food, yet are somewhat light and fluffy so it doesn’t feel so heavy and filling when eating them. They were a lot more fluffy than the pic appears, I added a ton of parm so those crisped right up on the sides! Obsessed with these. Also convenient if serving a crowd of people!

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 4 large eggs
• Parmesan cheese (I used both grated and shredded)
• Bacon
• Salt
• Red pepper flakes
• Fresh basil

Instructions

1. - If adding bacon, cook this first, crumble and set aside.
2. - Crack each egg and separate the yolks into their own individual little bowls or leave in one side of the cracked egg shell for later. Put all the egg whites into a large mixing bowl.
3. - Add salt, and using an electric beater, mix whites until they are stiff and thickened enough to where you could form a circle of egg white onto a pan (without them running everywhere)
4. - Once they’re thickened, add grated Parmesan cheese very slowly and stir lightly (not to deflate the egg whites)
5. - Add scoops of the egg white onto a pan with a parchment lined baking sheet. Use back of spoon to make a little hole in the middle for the yolks later.
6. - Bake in oven at 450 for about 4-5 min.
7. - Remove and sprinkle more Parmesan all over (I used shredded cheese) and then add egg yolks to the middle of the egg whites.
8. - Add a little more salt and red pepper flakes. Put back in oven and back another 5-7 min or until yolk is cooked to your liking.
9. - Remove, add crumbled bacon, garnish with fresh basil and enjoy!

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