Cloud Eggs

by terri mchugh

Having a gluten free diet can have its challenges but there are times it can be soo good! This is one of those times 🙂

Eggs have always been that go-to staple in my diet, so finding new ways to prepare them, is kind of my life’s work, ha! If you know, you KNOW.

When I first heard of cloud eggs I was like “what in the world is that??” But they are exactly what they sound like. Fluffy, delicious, cloud-like, eggs!

Best part? It takes about 20 minutes from start to finish! So let’s get right to that recipe…

INGREDIENTS

• Nonstick cooking spray

• 2-4 large eggs (two eggs is for a serving of 4)

• Pink Himalayan salt

* Optional: 4- 8 slices buttered bread

DIRECTIONS

Preheat the oven to 350 degrees. Line a baking sheet with parchment or wax paper. Make sure to coat with nonstick cooking spray! (Do NOT skip this step)
Coat small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl).

3. Add a large pinch of pink salt to the egg whites and beat with an electric mixer on low speed for 1 minute. Increase speed as it begins to fluff, 2-3 minutes.

4. Scoop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small dip in the middle of each with the back of a spoon. Bake the whites until they are firm, and just beginning to lightly golden, about 4 1/2 minutes. Gently pour 1 yolk into the center of each white. Place back in the oven for another 3 to 4 minutes. Season with salt.