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Cloud eggs are an egg dish where the egg is seperated, the whites whipped until fluffy, baked. Then a yolk is nested into the top of each white for further baking.
Cloud eggs are an egg dish where the egg is seperated, the whites are then whipped until fluffy, like meringue, and baked, after which a yolk is nested into the top of each portion of whites for further baking.
The cloud egg concept originated in France, first noted in 1651. It was then called 'eggs in the snow' or oeufs a la Niege. Eggs in the snow is not the same thing today, being a meringue floating in custard sauce. This latter definition is what will be found, if you google for oeufs a la...