Cottage Cheese Cloud Eggs (Cloud Eggs 2.0)
Cottage Cheese Cloud Eggs (Cloud Eggs 2.0)
Ingredients
- 4 large eggs, separated
- 1/4 cup cottage cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 cooking spray, as needed
For Serving (Optional)
- 1 teaspoon chili oil, or to taste
- 4 hash browns, air-fried until crispy
Instructions
- 1
Preheat your oven to 450°F. Line a baking sheet with parchment paper and lightly spray it with cooking spray.
⏱️ 5 min•🌡️ 450
- 2
Carefully separate the egg yolks from the egg whites. Place the egg whites into a large, clean mixing bowl. Place the egg yolks into a separate small bowl and set aside.
⏱️ 3 min
- 3
Using an electric mixer, whip the egg whites on high speed until stiff peaks form. This means when you lift the beaters, the egg whites hold their shape firmly.
⏱️ 4 min
- 4
Gently fold the cottage cheese and freshly grated Parmesan cheese into the whipped egg whites. Be careful not to deflate the whites too much.
⏱️ 2 min
- 5
Spoon the egg white mixture onto the prepared baking sheet, forming four individual cloud-like mounds, spaced evenly apart.
⏱️ 1 min
- 6
Using the back of a spoon, create a small indentation or "well" in the center of each egg white cloud.
⏱️ 1 min
- 7
Bake the egg white clouds in the preheated oven for 3 minutes.
⏱️ 3 min•🌡️ 450
- 8
Carefully remove the baking sheet from the oven. Pour one reserved egg yolk into the well of each baked egg white cloud.
⏱️ 1 min
- 9
Return the baking sheet to the oven and bake for an additional 3 minutes, or until the yolks are set to your desired runniness and the whites are golden brown.
⏱️ 3 min•🌡️ 450
- 10
Serve the cottage cheese cloud eggs immediately, ideally over crispy air-fried hash browns, and drizzle with chili oil for an extra kick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cottage Cheese Cloud Eggs (Cloud Eggs 2.0)
Ingredients
- 4 large eggs, separated
- 1/4 cup cottage cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 cooking spray, as needed
For Serving (Optional)
- 1 teaspoon chili oil, or to taste
- 4 hash browns, air-fried until crispy
Instructions
- 1
Preheat your oven to 450°F. Line a baking sheet with parchment paper and lightly spray it with cooking spray.
⏱️ 5 min•🌡️ 450 - 2
Carefully separate the egg yolks from the egg whites. Place the egg whites into a large, clean mixing bowl. Place the egg yolks into a separate small bowl and set aside.
⏱️ 3 min - 3
Using an electric mixer, whip the egg whites on high speed until stiff peaks form. This means when you lift the beaters, the egg whites hold their shape firmly.
⏱️ 4 min - 4
Gently fold the cottage cheese and freshly grated Parmesan cheese into the whipped egg whites. Be careful not to deflate the whites too much.
⏱️ 2 min - 5
Spoon the egg white mixture onto the prepared baking sheet, forming four individual cloud-like mounds, spaced evenly apart.
⏱️ 1 min - 6
Using the back of a spoon, create a small indentation or "well" in the center of each egg white cloud.
⏱️ 1 min - 7
Bake the egg white clouds in the preheated oven for 3 minutes.
⏱️ 3 min•🌡️ 450 - 8
Carefully remove the baking sheet from the oven. Pour one reserved egg yolk into the well of each baked egg white cloud.
⏱️ 1 min - 9
Return the baking sheet to the oven and bake for an additional 3 minutes, or until the yolks are set to your desired runniness and the whites are golden brown.
⏱️ 3 min•🌡️ 450 - 10
Serve the cottage cheese cloud eggs immediately, ideally over crispy air-fried hash browns, and drizzle with chili oil for an extra kick.
⏱️ 1 min