Cloud Bread
HB-13243 · Hand-built original · American
Pillowy baked egg clouds with a cream cheese and garlic-seasoned yolk base, whipped to stiff peaks and baked until golden.
AmericanSide Dish35 minServes 676 kcalVegetarianGluten-freeDiabeticRenal
Main ingredient: separated
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- 4 Large Eggs (separated)
- ½ Teaspoon Cream of Tartar
- 4 Tablespoons Cream cheese (softened (about 2 ounces))
- ¼ Tsp Salt
- ¼ Tsp Garlic Powder
- ¼ Tsp Onion Powder
Method
- Heat the oven to 300°F and line two baking sheets with parchment paper.
- Separate the eggs, add the cream of tartar to the whites, and beat them until very stiff peaks form, then set the whites aside.
- Soften the cream cheese in the microwave for 20 to 30 seconds until it stirs smooth, then stir in the egg yolks one at a time followed by the salt, garlic powder and onion powder.
- Fold the yolk mixture through the whipped whites until fully combined without knocking out the air.
- Scoop 1/3-cup portions of the foam onto the parchment and spread each into a 4- to 5-inch circle about 3/4 inch tall, leaving 2 inches between the rounds.
- Bake the clouds for 20 to 22 minutes until firm and golden brown, then let them cool on the baking sheet before moving them to a rack or plate.
Prep: 15 min · Cook: 20 min · Total: 35 min
Nutrition (per serving, where published)
76 kcalCalories
5.1 gProtein
1.3 gCarbs
5.4 gFat
2.3 gSaturates
0.1 gFibre
0.6 gSugars
191 mgSodium
131 mgCholesterol
135 mgPotassium
37 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data