Traditional recipes

A New Way to Enjoy Eggs: Egg-in-a-Cloud

A New Way to Enjoy Eggs: Egg-in-a-Cloud

If you love your eggs over easy, then you will love these light and fluffy baked egg whites topped with an oozy egg yolk. This recipe bakes up in less than 10 minutes and creates a delightful yet simple twist for the ever-so-popular egg-in-a-basket. The recipe title Egg-in-a-Cloud rings true—the texture of the baked egg whites mixed with Parmesan cheese creates a wonderfully airy, cloudlike texture. This texture allows the egg yolk to nestle perfectly inside, creating that egg-in-a-hole type of dish we all love so much.

Eating healthy should still be delicious.

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The Recipe:

  • 4 eggs
  • 1/4 cup Parmesan cheese, grated
  • 1/8 cup fresh (or dried) chives

Essential Kitchen Tools:

  • parchment paper
  • baking sheet
  • stand or hand mixer

Step 1: Preheat the oven to 450° and separate the egg whites from yolks, placing the egg whites in a mixing bowl. Place each remaining yolk in its own individual ramekin or bowl. Set the yolks in the refrigerator while you work with the whites.

Step 2: Using either a stand or hand mixer, whip the egg whites until stiff, about 5 minutes.

Step 3: Once the egg whites are stiff, gently fold in the cheese and chives.

Step 4: Scoop egg white mixture onto a parchment-lined baking sheet, create a small dent in each cloud, and bake for 5 minutes. (I coated the parchment paper with cooking spray, but it isn't necessary.)

Step 5: Gently place a yolk in the dent of each cloud, and bake for another 2 minutes.

Makes 4 servings (serving size: 1 egg cloud) CALORIES 103; FAT 6.8g (sat 2.8g, mono 2.4g, poly 1.1g); PROTEIN 9.1g; CARB .78g; FIBER .07g; CHOL 192.2mg; IRON 1mg; SODIUM 179mg; CALC 109.4mg

Note: To protect you from disappointment though, you must know that while the images might seem like the dish has a biscuit-like quality, it is not a biscuit, nor does it taste like one. With that said though, it is quite delicious.

12 Creative Ways to Use Eggs

Lose weight, gain muscle and keep your appetite at bay? There’s a superfood that’s been linked to all of these benefits: eggs. The only problem? Unless you have a limitless appetite for omelets and scrambled eggs, incorporating this protein-packed power food into your diet can get boring. We did the heavy lifting and reached out to nutrition and food experts to bring you 12 tasty and creative ways to enjoy the incredible egg.

1. On a Pizza
Prepare your favorite homemade pizza recipe and bake until almost cooked. Carefully crack a few eggs around the pizza and return to the oven until the whites are cooked but the yolks are still just a bit runny.

2. On a Burger
Skip the mayonnaise next time and top your lean beef or turkey burger with an over-easy egg. If you like a runnier yolk, let it break and run over everything for a gooey and delicious sandwich.

3. Kitchen-Sink Scramble
This scramble is the perfect opportunity to clean out your refrigerator without letting anything go to waste. In a pan, saute leftover vegetables, meats or leafy greens, and then throw in eggs and cheese at the end.

4. Simply Baked
Crack two eggs into a small, ovenproof ramekin and top with finely chopped vegetables and a splash of whole milk. Bake until whites are set but yolks are still runny enough for dipping. “Choose whole-grain toast to make this a perfectly balanced vegetarian meal,” recommends Lainie Cooper, a Denver-based nutritionist.

5. Fried Rice
Stir-fry chopped broccoli, bell peppers and carrots in oil until softened, and then add a few beaten eggs. Add leftover fried rice (or just make brown rice of your own) to the mix and cook until everything is golden. Add soy sauce and sesame oil to finish.

6. Bird in a Nest
Also called Toad in a Hole or Egg in a Basket, there’s something reminiscent of childhood about this dish. Simply cut a hole in a piece of whole-grain bread, place the slice onto on a hot skillet with oil and crack an egg in the center hole. Flip when the first side turns golden.

7. Shakshuka
The name sounds exotic, but this Arabic dish is simple to make and offers hearty flavor and a healthy dose of essential nutrients. Tomato sauce made from fresh or canned tomatoes, onions, garlic, peppers and a generous sprinkle of cumin and hot pepper flakes creates a bed in which to poach eggs.

Add eggs to the sauce in a large, wide pan, then cover until cooked. “Combining eggs with lycopene-rich tomatoes packs a nutritional punch,” says Cooper. “Spoon the mixture over brown rice or whole-wheat couscous for a complete meal.”

8. In Oatmeal
Add extra protein to your morning oats by stirring in a lightly beaten egg as the oatmeal is cooking. “Oatmeal contains protein, but it’s easy to give it an additional boost with an egg,” says Cooper. “It thickens it up nicely, too.” Top with a drizzle of pure maple syrup, a half-cup of blueberries and a handful of chopped walnuts for a one-bowl morning meal.

9. Poached on a Salad
Top your usual mixed greens and vegetables with two poached eggs. You don’t even need salad dressing: Simply drizzle with lemon juice and break the yolk open to create a tasty topping.

10. In Salad Dressing
Add flavor and texture to salad dressing by finely chopping a hard-boiled egg and adding it to a simple vinaigrette. Place the chopped egg at the base of a medium bowl and add the juice of a quarter of a lemon, a small dollop of Dijon mustard and salt and pepper. Whisk in extra-virgin olive oil to taste.

11. In Soup
Bolster your broth by adding a beaten egg. Avgolemono, a Greek lemon-and-egg soup, and Chinese takeout standby egg drop soup both rely on eggs for the body and flavor of the broth.

12. Egg in a Cloud
It seems simple enough, but this dish makes the most of the humble egg’s prowess. A cloud-like bed made from the beaten whites is filled with the buttery, rich yolk for an offbeat brunch or lunch presentation. It starts with some vigorous whipping until the whites form stiff peaks and then dollop them onto thin pieces of whole-grain toast. Create a “well” within each one and carefully slide the yolks in. Sprinkle lightly with salt and pepper, and then bake until the meringue is lightly golden and the yolks are just set.

How to Make Eggs for Breakfast and Dinner! | DIY Cooking Recipes by So Yummy

These egg recipes are an egg-celent way to make delicious breakfast and meals using eggs! Add some flare to your food with these hacks to prepare your eggs in fun and unique ways for a better dinner and meal!
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1¼ C Gluten-free all purpose flour

2 tsp Lemon juice or vinegar

1 Green onion, chopped (can sub in red onion)


Lightly grease a pie plate.

In a medium bowl, whisk flour, sugar, xanthan gum, spices and salt.

Slice cold butter into smaller pieces and work into the flour mixture until it is crumbly with pea-sized chunks of butter.

Whisk the eggs and lemon juice or vinegar until very foamy and mix into the flour mixture. Stir until the mixture holds together, adding 1-3 Tbs of cold water if necessary.

Shape into a ball and chill for 1 hour or overnight.

Allow the dough to rest at room temperature for 10-15 minutes. Roll the dough out onto a floured surface and then invert the crust into the prepared pie plate.

Combine the sausage, cream cheese and Worcestershire sauce and pour into the pie crust. Top with cheddar cheese and onion.

Whisk together the eggs, Greek yogurt, baking soda and heavy cream and pour this over the sausage mixture.

Cover the edges of the pie crust with aluminum foil to prevent burning.

Bake for 45 minutes, remove foil and bake for another 15 minutes.

Microwave Breakfast Ideas For People Who Are Always Running Late • Tasty

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A New Way to Enjoy Eggs: Egg-in-a-Cloud - Recipes

You: What the hell, Miss Anthropist? Egg-in-a-Basket? It’s not Easter. And even if it was, you’re Muslim.

Me: Uhh, it’s not an egg basket…it’s called an Egg-in-a-Basket. It’s a kind of breakfast!

Me: I’m sorry, but give me a break. I haven’t baked anything last week. I promise you’ll like this, though!

You: Fine. Explain what it is.

Me: It’s basically another way to eat eggs for breakfast that not many people are aware of. It’s super simple and super delicious.

You: So what is it, like an Omelet?

Me: No… you don’t beat the eggs at all.

You: Oh, so it’s like Sunny-side-up?

Me: Close, but with toast. And you flip it over.

You: *scratches head* Like French Toast?

Me: …I just told you that the eggs don’t get beaten.

You: How do you flip unbeaten eggs with toast?! I’m so confused.

Me: Don’t worry, I’m going to to explain right now. With pictures and everything.

You: *sighs in relief* Thank you!

The ingredients for sacrifice are butter, eggs, and toast. That’s it! I use garlic butter. You don’t have to, obviously. But I love anything garlic.

First thing’s first: Cut up a hole in the middle of your toasts. I use a knife, but some people like to use cups or cookie cutters. Whichever is handiest to you. And keep the little toast circles to toast for later. They’re great for sopping that extra yolk up while you’re happily eating.

Now, melt some butter in your pan… (Note: I tried this with that low-fat butter spread, and it’s not the same. Just use real butter. Gulp).

Then flip the toast in the melted butter. You want it buttered up so it can get nice and crunchy with that yummy butter taste. I like to butter up the little holes that were cut out from the toast as well.

After you’ve buttered up your toast (and taken that toast circle out of the pan), crack the egg inside the middle of the toast. Leave your toast to cook for at least a minute.

I was feeling fiesty so I decided to experiment with cheese…but I don’t think it’s necessary since you can’t taste it in the final product and just adds empty fat calories.

So you can just skip the cheeses and add your salt and pepper. I always use garlic salt, by the way…did I mention that I love garlic?

Now the tricky part is flipping it over. Take a spatula, and quickly but carefully flip it over, making sure you have space in your pan. There’s still yolk on the top, so this might be a little scary at first. Use your hand to help stabilize the Egg-in-a-Basket on the spatula if necessary.

Once you’ve waited a minute or so (not less than a minute, otherwise you will have yolk escape from underneath the toast, and have a half-omelet half-French toast hybrid…it’s not pretty), flip it again, and serve on a plate.

When I eat these, I usually just have one. It’s a pretty satisfying breakfast and the butter scares me.

And you’re done! Pat yourself on the back and enjoy an egg-in-a-basket! :)

Weight Watchers Top 100 Most Tracked Foods with SmartPoints (2019)

Page 47-48 of the NEW myWW Program has a list of the Top 100 Most Tracked Foods in the Weight Watchers online Tracker, with their SmartPoint values per serving. For, the first time the list is given in alphabetical order.

What’s striking to me about this list is that very few fruits and vegetables make an appearance. Not because WW aren’t eating them, but because most all fruits and non-starchy vegetables have zero SmartPoints. That’s WW way of encouraging you to eat them just like mom used to.

This WW points list is just the most popular foods tracked on Weight Watchers, but there are thousands more (including the point values of menu items from popular restaurants) on the app if you’re a member of Weight Watchers

NEW myWW Program is the first time WW has offered its members a choice of plans, each with a different zero points food list:

This list very much reflects the foods I too eat regularly. Not surprising since I’m a long time WW.

Bacon, cooked, crisp, 3 slices 5 5 5

Bacon, turkey, cooked, 3 slices 3 3 3

Beans, Black or pinto, 1/2 cup 3 0 0

Beans, Garbanzo, 1/2 cup 4 0 0

Balsamic vinegar, 1 Tablespoon 1 1 1

Beef, cooked, 3 ounces, ground 90% lean 4 4 4

Beef, cooked, 3 ounces, ground 95% lean 3 3 3

Beef, cooked, 3 ounces, steak, lean (round or loin) 3 3 3

Beer, 12 fluid ounces, Light 3 3 3

Beer, 12 fluid ounces, Regular lager types 5 5 5

Bread, any type 1 slice 2 2 2

Brownie, prepared from mix, 2-inch square 5 5 5

Butter, 1 Tablespoon, Regular 5 5 5

Butter, 1 Tablespoon, Whipped 3 3 3

Cereal, oatmeal, cooked, 1 cup 5 5 0

Cheese, American, 1 slice 4 4 4

Cheese, Cottage, low fat 1%, 1 cup 3 3 3

Cheese, Cream, light, 1 Tablespoon 1 1 1

Cheese, Cream, regular, 1 tablespoon 2 2 2

Cheese, Feta, crumbled, 1 ounce 3 3 3

Cheese, Mozzarella, part skim, 1 ounce 2 2 2

Cheese, Parmesan, grated, 1 ounce 4 4 4

Chicken, thigh, boneless, skinless, cooked, 4 ounces 4 4 4

Chicken or turkey breast, cooked, no skin or bone, 3 ounces 2 0 0

Chicken salad, homemade or restaurant style, 1/2 cup 4 4 4

Coffee, brewed w/ 2 Tbsp regular creamer, 8 ounces 2 2 2

Coleslaw, homemade 1/2 cup 3 3 3

Cookies, homemade, chocolate chip, oatmeal, sugar or similar, 1 cookie 3 3 3

Crackers, graham, 2 squares 2 2 2

Cream, sour, reduced fat, 2 tablespoons 2 2 2

Cream, sour, regular, 2 tablespoons 3 3 3

Cream, whipped, aerosol, 2 tablespoons 1 1 1

English muffin, light, 1 2 2 2

English muffin, light, whole-wheat, 1 3 3 3

English muffin, regular, 1 4 4 4

Egg, prepared without oil or milk, 1 item, 2 0 0

Fish, Salmon farmed, cooked, 3 ounces 4 0 0

Fish, Salmon, wild, cooked, 3 ounces 3 0 0

Flour tortilla, 1 medium 3 3 3

Guacamole, homemade or restaurant, 2 tablespoons 1 1 1

Half and half, Fat-free, 2 tablespoons 1 1 1

Half and half, Regular, 2 tablespoons 2 2 2

Ham, cooked, lean, 3 ounces 2 2 2

Ham, deli-sliced, hone, lean, 2 ounces 2 2 2

Hamburger, roll or bun, plain, 1 4 4 4

Hummus, 2 tablespoons 2 2 2

Ketchup, 1 tablespoon 1 1 1

Mayonnaise, Light, 2 tablespoons 3 3 3

Mayonnaise, Regular, 1 tablespoon 3 3 3

Milk, 8 fluid ounces, 1% Low Fat 4 4 4

Milk, 8 fluid ounces, 2% Reduced Fat 5 5 5

Milk, 8 fluid ounces, Fat-Free 3 3 3

Milk, 8 fluid ounces, Whole 7 7 7

Oats, old-fashioned, uncooked, 1/2 cup 4 4 0

Oil, 1 teaspoon, olive 1 1 1

Oil, 1 teaspoon, vegetable 1 1 1

Orange juice, 8 fluid ounces 6 6 6

Pancake, any type, from mix, 4-inch, 1 2 2 2

Pasta, whole-wheat penne, cooked, 1 cup 4 4 0

Peanut Butter, smooth, 2 tablespoons 6 6 6

Pizza 1/8 of 14-inch pie, thin crust, cheese 8 8 8

Pizza 1/8 of 14-inch pie, thin crust, one meat topping 9 9 9

Popcorn, air popped, 2 cups 2 2 0

Popcorn, movie w/o butter, 3 cups 5 5 5

Popcorn, plain, oil popped, 2 cups 3 3 3

Pork chop, cooked, lean w/o bone, 3 ounces 3 3 3

Potato chips, regular, 1 ounce 5 5 5

Potatoes, Baked, 1 plain medium 5 5 0

Potatoes, mashed at home w/ milk, 1 cup 5 5 5

Potatoes, sweet, cooked, 1/2 cup 3 3 0

Potatoes, white or red, cooked, 1/2 cup 2 2 0

Quinoa, cooked, 1 cup 6 6 0

Rice, cooked, 1 cup brown long grain 7 7 0

Rice, cooked, 1 cup white long grain 6 6 6

Soup, chicken noodle, 1 cup 2 2 2

Spaghetti, cooked, 1 cup 5 5 5

Sugar, 1 teaspoon brown 1 1 1

Sugar, 1 teaspoon white granulated 1 1 1

Tortilla, corn, 6-inch, 1 2 2 2

Tuna, canned chunk in water, 3 ounces 1 0 0

Turkey, deli-sliced, 2 ounces 1 1 1

Vodka, 1-1/2 fluid ounces 3 3 3

Wine, 5 fluid ounces 4 4 4

Yogurt, plain unsweetened, nonfat, Greek, 1 cup 3 0 0

Yogurt, plain, unsweetened, nonfat 1 cup 5 0 0

Unique and delicious ways to prepare eggs?

Shakshuka is a great change from the usual egg dishes.

You can also make the spicy tomato sauce, put it in half a green pepper, crack the egg into it and grill it. I have no idea what this is called, but it's great. Make sure to pick a flat-sided pepper or shape it a bit before you put it in the grill so it doesn't roll around.

First thing that came to mind for me as well. Remember that especially with a dish like this, the eggs are going to continue to cook once you pull them from the oven. If you want the yolks soft it can come out while the whites are just barely set.

hes using sweet paprikas right ?

I think I'll try this tomorrow night, cheers.

I had no idea there was a name for this. I love to poach eggs in leftover meat sauce, with romano cheese on top and a nice chunk of crusty bread on the side.

Came here to say this. Sometimes I roast some eggplant and mix it into the tomato sauce, and I always lean heavy on the kalamata olives too!

My grandmother makes an egg curry/pulusu the same way (poaching the eggs in the sauce).

Reminds me of a dish my Portuguese mum would cook. Similar spicy tomato sauce, but she added chouriço (I always use Portuguese chorizo but any would be fine) and pasta. Eggs poached on top the same. I definitely recommend. I think I now have dinner decided in fact. Edit- I think the original Portuguese recipe is a spicy tomato and chorizo soup with the egg poached on top, but my mum usually preferred to make it more filling with the pasta.

I do a Mexican take on this using basically that recipe only cilantro instead of parsely, a mixture of anaheim and serrano chiles, and queso fresco instead of feta. Delicious.

But one of the best things about Shakshuka is that it tends to come out fantastic with a hundred and one different variations! I've had versions that used parmesan, marinara, and/or basil for example. Always comes out great.

Looks phenomenal, I'll make this on the weekend. Thank you

Yeah, definitely giving this one a shot when the girlfriend gets back from her trip overseas.

Surprised I haven't seen egg in a cloud yet!

Separate eggs, putting whites in 1 large bowl and leaving yolks in a half of the egg shell. Whip whites until stiff peaks form. Fold in cheese (optional). Spoon into 4 mounds on parchment-lined baking sheet (but often I use an english muffin instead of the baking sheet). Make a deep well in center of each mound of whipped whites. Bake at 450 degrees for 3 minutes, then and 1 yolk to each well season with pepper. Bake until yolks are just set, 2 to 3 minutes.

Yeah! I do that too. Throw in a bacon weave below and it gets really amazing

Tried this out this morning. It was a different texture but it was quite good.

My mom would make this for me when I was sick and couldn't keep down solid foods.

That link was incredibly informative.

I love this! My mother puts cut up papaya in it, which when I think about it now sounds weird as hell but it's pretty delicious.

This looks like a fantastic site! Thanks for the link!

My girlfriend made this for me recently! Proper chinese home-style cooking such a silky texture to the eggs.

OK this is my favorite unknown egg dish: 3 minutes the cheater way, 10 minutes the authentic way. I lived in Taiwan for 4 years, and you can get these everywhere for breakfast: dan bing.

Check out this recipe for the authentic version: clicky here

The cheater version goes like this:

Heat a frying pan with some sesame oil. Take 1 or 2 eggs, scramble in a cup, add salt and pepper, then add to the pan and swirl. Immediately put a tortilla (the thinner the better) on top of the un-cooked egg mixture. Let go for 30 seconds or so, just until you can flip it. Then, flip it, and warm the tortilla for another 30 seconds sor so. Using a spatula, roll it up in the pan. Transfer to a plate, and cut into pinwheels. Drizzle with soy sauce.

Spiced Veggie Frittata


1 Tbsp Teeny Tiny Spice blend of choice (Suggestions below)


1. Preheat the oven to 400℉

2. Dice the vegetables and toss with olive oil and a good pinch of salt.

3. Whisk eggs with spice, add in veggies and mix welll.

3. Pour contents into a greased pie dish or cast iron skillet.

4. Bake at 425℉ for 20-30 minutes until firm. If the center is still wet, turn the broiler on low and cook for one more minute until the center is set.

A Cheaper, Faster COVID-19 Test

Researchers at Karolinska Institutet have developed a method for fast, cheap, yet accurate testing for COVID-19 infection. The method simplifies and frees the testing from expensive reaction steps, enabling upscaling of the diagnostics. This makes the method particularly attractive for places and situations with limited resources, for repeated testing and for moving resources from expensive diagnostics to other parts of the care chain. The study is published in Nature Communications.

“We started working on the issue of developing a readily available testing method as soon as we saw the developments in Asia and southern Europe, and before the situation reached crisis point in Sweden,” says principal investigator Björn Reinius, research leader at the Department of Medical Biochemistry and Biophysics at Karolinska Institutet. “Our method was effectively finished already by the end of April, and we then made all the data freely available online.”

The spread of the new coronavirus at the end of 2019 in China’s Wuhan region quickly escalated into a global pandemic. The relatively high transmission rate and the large number of asymptomatic infections led to a huge, world-wide need for fast, affordable and effective diagnostic tests that could be performed in clinical as well as non-clinical settings.

Challenges for COVID-19 tests

Established diagnostic tests for COVID-19 are based on the detection of viral RNA in patient samples, such as nasal and throat swabs, from which RNA molecules must then be extracted and purified. RNA purification constitutes a major bottleneck for the testing process, requiring a great deal of equipment and logistics as well as expensive chemical compounds.

Making the current methods simpler without markedly compromising their accuracy means that more and faster testing can be carried out, which would help to reduce the rate of transmission and facilitate earlier-stage care.

Accurate but faster and cheaper

The cross-departmental research group at Karolinska Institutet has now developed methods that completely circumvent the RNA-extraction procedure, so that once the patient sample has been inactivated by means of heating, rendering the virus particles no longer infectious, it can pass straight to the diagnostic reaction that detects the presence of the virus.

According to the researchers, the most important keys to the method’s success are both the above virus inactivation procedure and a new formulation of the solution used to collect and transport the sample material taken from the patients.

“By replacing the collection buffer with simple and inexpensive buffer formulations, we can enable viral detection with high sensitivity directly from the original clinical sample, without any intermediate steps,” says Dr Reinius.

Towards asymptomatic infection in Sweden

Institutions and research groups around the world have shown great interest in the method since a first version of the scientific article was published on the preprint server medRxiv. The article was read more than 15,000 times even before it was peer-reviewed by other researchers in the field and officially published in Nature Communications.

“Thanks to the low cost and the simplicity of the method, it becomes a particularly attractive option at sites and in situations with limited resources but a pressing need to test for COVID-19,” he says and adds: “I would certainly like to see that this test used in Sweden too, for example for cheap periodic testing of asymptomatic people to eliminate the spread of infection.”