French🥚 Egg & tofu

Cloud Egg

Name: Cloud Egg
Total time: 15 min
Yield: 1 servings
Cuisine: French
Ingredients: 2-3 eggs; 2 tbsp heavy cream; to taste Parmesan cheese; a pinch salt; to taste black pepper; a drop lemon juice

⏱ 15 min🍽 Serves 1

A classic French starter featuring whipped egg whites baked until fluffy and topped with a raw yolk and cheese. This revisited version draws inspiration from French soufflé and floating island techniques by adding a cream sauce base, elevating the dish with moisture and depth of flavour.

Adapted from a video by French Cooking Academy

The Cloud Egg by the French Cooking Academy

Watch on YouTube

Ingredients

eggsseparated into yolks and whites; at least 2-3 eggs recommended to get enough volume for proper meringue2-3
heavy creamcan be replaced with tomato sauce, béchamel, or spinach purée for the base layer2 tbsp
Parmesan cheesegrated; cheddar or blue cheese also workto taste
salta pinch
black pepperto taste
lemon juiceprevents overbeating the egg whitesa drop

Steps

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1
Preheat the oven to 180°C (350°F).
2
Heat the heavy cream in a small pan, season with Parmesan cheese, bring to a boil, then remove from heat and set aside.
3
Place the egg whites in a bowl with a pinch of salt and a drop of lemon juice. Beat on high speed with an electric mixer for about 4 minutes until stiff peaks form and the whites are very firm.
4
Season the meringue with black pepper and additional Parmesan cheese. Gently fold with a spatula, taking care not to deflate the egg whites.
5
Pour about 2 tablespoons of the hot cream sauce into a baking dish, place the whipped egg whites in the centre, and gently shape into a mound with a slight cavity on top for the yolk.
6
Bake in the oven for 3-4 minutes.
7
Remove from the oven, gently place the egg yolk in the cavity on top of the meringue, sprinkle with cheese, and return to the oven for about 2 more minutes until the yolk is just set but still slightly runny.
8
Transfer to a plate and drizzle with extra hot cream sauce. Cut or scoop open the meringue to let the runny yolk mingle with the sauce before eating.

Cloud Egg

Ingredients

Steps

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