Cloud eggs

Cloud eggs

Total: 18 Min. | Active: 10 Min.
vegetarian, lactose-free
Nutritional value / people: 195 kcal
, Fat: 6 g
, Carbohydrate: 23 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 eggs
1 pinch salt

To serve

4 slices bread, roasted
salt and pepper to taste
25 g cress or Micro Greens
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How it's done

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Separate the eggs. Beat the egg whites with the salt until stiff, place 4 equal mounds on a baking tray lined with baking paper, leaving plenty of room between each. Create a well in the centre using a spoon.

To bake

Approx. 5 mins. in the centre of an oven preheated to 180°C. Remove the tray, slide the yolks into the centre of the egg white wells, bake for a further 3 mins.

To serve

Place each cloud egg on a slice of toast, season, garnish with cress.

Good to know
Tip: Instead of cress, use finely chopped herbs of your choice.

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