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Savory Egg Clouds

You’ve had sweet meringues, but these savory ones will become a new favorite! The crunchy white is the perfect vessel for the runny yolks. Feel free to use whichever herbs you have on hand.

Serves 4
Ready in 15 mins
Prep time 8 mins
Cooking time 7 mins
125 calories per serving


> 4 large eggs
> 1/4 cup grated Parmesan cheese
> 1 tbsp chopped fresh herbs, such as parsley, thyme, or chives


Preheat oven to 350°F. Line a baking sheet with parchment. Into 2 medium bowls, separate the whites and yolks of the eggs, keeping yolks intact.
With a hand mixer, beat the egg whites and a pinch of salt on medium-high speed until stiff peaks form. Gently fold in the Parmesan and herbs. Spoon egg whites onto the baking sheet, creating 4 mounds, spaced at least 2 inches apart. With the back of a spoon, make a well in the center of each mound. Bake 3 min.
Remove whites from oven and slide 1 yolk into each well. Bake 4 min., until whites are golden and yolks begin to set.

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