Preheat your oven to 375 degrees. This step is crucial as it ensures the egg whites whip up beautifully and bake correctly. While waiting for the oven, line a baking sheet with parchment paper or spray it with a nonstick spray to prevent sticking.
Separate the egg whites from the yolks carefully. Place the egg whites in a mixing bowl. Whipping the egg whites will create the clouds, so it’s essential to keep them free from any yolk, which can inhibit proper whipping.
Using an electric mixer, whip the egg whites on high speed. You'll want to do this until stiff peaks form, which usually takes a few minutes. When you lift the whisk out of the bowl, the peaks should stand upright without drooping.
Once you’ve achieved the stiff peaks, take a spoon and carefully spoon the whipped egg whites onto the prepared baking sheet. Form four large mounds, giving each enough space to expand while baking.
Using the back of the spoon, create a well in the center of each mound. This well is where you’ll place the egg yolk later, so make sure it’s deep enough.
Gently place one yolk inside each well. Take care not to break the yolk, as you want it to remain intact for the beautiful presentation.
Sprinkle each mound with kosher salt and ground white pepper. This seasoning will enhance the flavors of the eggs.
Now it’s time to bake! Place the baking sheet in the oven and let the egg clouds bake for about 15 minutes. You should keep an eye on them to ensure the egg whites are lightly browned and the yolks are firm. If you prefer a runny yolk, bake for about 8 to 10 minutes instead.
While your egg clouds are baking, toast each slice of whole grain bread to your desired doneness. The contrast of the crispy bread against the fluffy egg clouds is what makes this dish so fantastic.
Once the egg clouds are done, carefully remove them from the oven. Serve the fluffy clouds on top of the toast, and enjoy your beautiful breakfast creation!
