Cloud eggs


  • Prep Time10 mins
  • Total Time15 mins
  • Makes4 servings
Cloud eggs

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 4 eggs

  • 1/4 tsp salt

  • 1/3 cup finely grated parmesan


  • PREHEAT oven to 425F, then line a baking sheet with parchment.

  • SEPERATE egg whites from yolks into a large bowl. Keep yolks intact in a smaller bowl. Beat egg whites and salt with an electric mixer on high until stiff peaks form, about 3 min. Fold in parmesan. Divide mixture into 4 mounds about 3 in. wide on prepared sheet. Use the back of a spoon to make wells in centre of mounds.

  • BAKE for about 2 min. Remove from oven and add a yolk to each well. Continue baking until whites are firm but yolks are still soft, about 3 more min. Serve on toast, if desired.

How to poach eggs

Nutrition (per serving)

Calories 112, Protein 9g, Carbohydrates 1g, Fat 8g, Sodium 337mg.
Excellent source of vitamin B12.