Œufs nuage / Cloud Eggs recepie
- Cythia Craig
- Apr 26
- 0 min read
Notes
1
Preheat the oven to 180°C (350°F).
Separate the eggs, placing the whites in a clean bowl and keeping the yolks aside.
Whisk the egg whites until they form firm peaks.
Gently fold in the salt, pepper, a pinch of nutmeg, and grated parmesan at the end.
Prepare your moulds by lightly greasing a muffin tray or ramequins.
Shape the cloud eggs:
Spoon a generous amount of whipped egg white into each mould (one per person).
Create a small well in the center.
Carefully place one egg yolk inside.
Cover lightly with more egg white to enclose the yolk.
Bake for 6–7 minutes, until lightly golden on the outside while remaining soft inside.
Remove gently using two forks or a spoon, taking care not to break the delicate structure.
Serve immediately, ideally on toasted sourdough with a fresh salad on the side.
Finish with a sprinkle of freshly chopped chives.
2
Chef’s Tip
For an extra indulgent touch, add a spoonful of cream or fine cheese shavings (such as Comté or Gruyère) at the base of your mould before adding the egg whites.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Head Chef
Cynthia Craig
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Œufs nuage / Cloud egg
A classic found in French bistros, this dish is as elegant as it is light.
4 Servings
90 Calories / Serve
Prep Time
10 min
Cooking Time
6-7 min
Rest Time
Eat right away
Total time
20 minutes
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