The cloud egg trend has taken Instagram by storm, which fascinates me, because I’ve never thought they were very aesthetically-pleasing. But I’m an egg Instagrammer, so I couldn’t let the trend run its course without trying my variation on them: the cloud egg muffin. Essentially, I made cloud eggs, but in a muffin tin, so they took the shape of a muffin, not a cloud. Did I ruin the most fun part of a cloud egg? I’ll let you decide. Regardless of the looks, these actually tasted really great. I’d describe the texture as similar to a fluffy omelette, but with a runny yolk on top.
- 2 eggs
- 1/8 of a green bell pepper, diced
- A small handful of crumbled goat cheese
- Seasoning, as desired
Estim. Prep Time: 10 mins. Cooking Time: 6-7 mins. Total: 16-17 mins.
- Preheat the oven to 400 degrees F. Dice your green pepper or other toppings you prefer if you haven’t already.
- Crack an egg into a small bowl. Use a spoon or part of the egg shell to separate the yolk from the white, and carefully place the yolk in another small bowl. Repeat with the second egg, so your whites are together and your yolks are together.
- Transfer the egg whites to a mixing bowl, and add a pinch of salt and pepper.
- Now, we whisk. Whisk until the egg whites have become a soft white froth, like a merengue. You want froth, not soapy-looking soup. Soup won’t hold any structure when you bake. You can either whisk by hand, or use a handheld mixer. I tried by hand for a few minutes without much luck, and I’m all about speed in the mornings, so I switched to a mixer, which worked much better.
- Once you have a froth, mix in your diced green pepper and crumbled goat cheese with a ladle.
- Spray 2 sections of a muffin tin with olive oil spray or baking spray, then scoop half of your egg white froth mixture into each. Use the back of a small spoon to create an indent in each “muffin,” where the yolks will eventually go.
- Bake for about 3 minutes. Brown edges might form on the peaks of your frothy cloud.
- Remove from the oven, and carefully, using a spoon or piece of egg shell again, place a yolk into each indent. Bake again for 3-4 minutes.
- Let cool, then use a butter knife to loosen the muffins from the muffin tin. Use a spoon to carefully lift them out of the tin and onto a plate.
- Season to taste, and break into those yolks.
- Relish in your trendy “foodie” skills, take a pic, tag me, and enjoy!