Eggs on Clouds

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

2 egg (s)
1 spring onion (s), approx. 40 g
70 g cheese, rated, e.., youn Gouda
1 pinch (s) salt

Instructions

Preheat the oven to approx. 230 ° C fan-assisted air.
Separate the eggs, carefully put the yolks aside in a bowl, as undamaged as possible. Whip the egg white with a pinch of salt to form firm egg whites. Now cut the spring onion into small pieces and grate the cheese. Ready-grated cheese is of course also possible. Personally, I prefer to use Junge Gouda in one piece and rub it myself.
Then fold the spring onion and cheese into the egg whites and mix well. Now make two small round piles on a baking sheet lined with baking paper. Under no circumstances should it be applied too thinly. With a spoon, two hollows are now pressed into each mass, in which an egg yolk would theoretically have space.
The clouds are baked at 230 ° C for about five minutes. Now put the egg yolks in the hollows and bake for another five minutes. The second baking time varies depending on how liquid or firm you like the egg yolks.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.