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Cloud Eggs

by Ellie Holland


for 2 servings

  • 2 eggs
  • salt, to taste
  • pepper, to taste


  1. Preheat the oven to 230°C (450°F).
  2. Separate the egg yolks from the egg whites. Save the yolks for later.
  3. Place the egg whites in a large bowl. Using an electric hand whisk, whisk on a high speed until soft peaks form.
  4. Fold in salt and pepper.
  5. Spoon the egg whites onto a baking tray and make a well in the middle, for the yolks to go in later.
  6. Bake for 8-10 minutes.
  7. Drop the yolks into the whites and bake for a further 3 minutes.
  8. Serve on toast or with sides of your choice.
  9. Enjoy!
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