Cheese and herb cloud eggs



4 large

table salt

1 pinch

grated Pecorino Romano cheese

4 Tbsp


1½ tsp, chopped

fresh thyme

1 tsp, chopped

black pepper

¼ tsp, plus more for garnish


  1. Preheat oven to 450°F. Line a baking sheet with parchment paper. Separate egg whites from yolks, and place whites in a large bowl and yolks in a small bowl.
  2. Add salt to egg whites. Beat with an electric mixer at high speed until stiff peaks form. Gently fold in cheese, chives, thyme, and pepper. Spoon mixture into 4 mounds on prepared baking sheet, shaping each into a circle. Make an indentation in the middle of each mound with a spoon.
  3. Bake at 450°F for 3 minutes. Remove pan from oven (leave oven on). Gently slip 1 egg yolk into each indentation. Return pan to oven and bake until yolks are just set but still runny, 3-5 minutes. Garnish with more black pepper. Serve warm.
  4. Serving size: 1 cloud egg


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