Cloud Egg with a Pan (No oven. No baking. No electric mixer)

Ingredients

• 2 Eggs (large, room temperature, separated yolks and whites)
• 1 teaspoon Vegetable Oil (for greasing the pan)
• to taste Salt (optional, for seasoning)
• to taste Black Pepper (optional, for seasoning)

Instructions

1. Separate Yolks and Whites

   Crack each egg and carefully separate the yolk from the white, placing the whites in a clean mixing bowl and the yolks aside.

   Time: PT1M

2. Whisk Egg Whites to Stiff Peaks

   Using a whisk, beat the egg whites on medium speed until they become foamy and then continue until stiff peaks form and the mixture holds its shape without expanding.

   Time: PT6M

3. Heat Pan and Add Oil

   Place the non‑stick skillet over medium heat, add the teaspoon of oil, and swirl to coat the surface evenly.

   Time: PT2M

   Temperature: Medium

4. Cook Egg Whites

   Pour the whipped egg whites into the hot pan, spreading them out gently. Use a spoon to dig a small well in the center for the yolk.

   Time: PT1M

5. Cover and Steam

   Cover the skillet with its lid and let the whites set for about three minutes.

   Time: PT3M

6. Add Yolks and Finish (Optional Flip)

   Gently place the reserved yolks into the wells. If you prefer the yolk more cooked, flip the entire cloud gently and cook for an additional minute; otherwise, keep it unflipped for a runny center.

   Time: PT1M

7. Serve

   Remove the cloud egg from the pan, season with salt and pepper, and serve immediately—ketchup is a popular accompaniment.

   Time: PT1M

Nutrition Facts

Calories

140

Protein

12 g

Carbohydrates

1 g

Fat

10 g

Fiber

0 g