Fluffy Eggs

I made cloud eggs a while back, see recipe here, this is a slight variation of the same dish, this time I encased the egg yolk in the egg white mixture, it turned out great, Jodie ate 2 of them!

They are delicious as a starter, lunch or light dinner. You can add some chopped ham, cheese or herbs and spices to the bottom part of the egg white for extra flavour and variety.

Ingredients

6 egg whites

4 egg yolks

Method

1.  Preheat oven to 180°c. Line a baking tray with baking paper, coat with nonstick cooking spray.

2.  Grease 4 small bowls with nonstick cooking spray. Carefully separate the eggs putting 4 egg yolks into the small bowls (1 yolk per bowl) and 6 egg whites into a mixing bowl (use the other 2 yolks for another recipe, check this one here). Season the egg whites with salt and beat with an electric mixer until stiff peaks form.

3.  Spoon approximately 1/2 of the egg white mixture into 4 dollops on the lined baking tray, making a small well in the centre of each. Bake for 3-4 minutes until slightly browned. Take out of oven and gently pour 1 egg yolk into each of the 4 wells of egg white, cover each egg yolk with the remaining egg white. Bake for 10-12 minutes, the egg white should be just set and the yolk still runny. Serve immediately.

Enjoy with salad or buttered toast.