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Cloud Eggs

Dr. JJ is in the kitchen making a delicious breakfast treat with eggs, parmesan, thyme and basil.
Cloud Eggs
  • 8 egg whites at room temperature
  • 4 egg yolks, each in a small bowl (the remaining yolks can be frozen, or used for custard or pasta)
  • ¼ cup grated parmesan, romano, or a combination of the two
  • 1 TB chopped thyme, Italian parsley or basil
  • Salt/pepper

Cloud Eggs - Home & Family

Dr. JJ is giving some tips on how to make the perfect cloud egg that is light, yet delicious.

What you’ll need

Sheet pan
Parchment paper
Cooking spray
Mixer with whisk attachment


Preheat oven to 375. Line a sheet pan with parchment paper and spray with cooking spray.
Put the 8 egg whites in your stand mixer, add a generous pinch of salt, and beat until stiff peaks form. GENTLY fold the cheese in with a spatula, and carefully create 4 “clouds” of egg whites on your lined sheet pan. With the back of a spoon, create a shallow dimple in the middle of each.

Bake the whites for 3 minutes. Gently pour an egg yolk into each egg, and return to the oven for 4-4 ½ minutes until the whites are light brown. Using a spatula, transfer eggs to a plate, sprinkle with some pepper and salt, more cheese and some fresh herbs.

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