Portuguese Eggs in Cotton
Experience the delicate elegance of **Portuguese Eggs in Cotton**, a cloud-like baked egg dish that’s as beautiful as it is delicious. This stunning recipe features fluffy, cloud-like egg whites whipped to perfection and gently folded with Parmesan cheese for a savory touch, with golden yolks nestled at the center. Baked until perfectly set, these airy “cotton” eggs embody simplicity and sophistication, making them an ideal choice for a special brunch or light breakfast. With a quick 15-minute prep time, a sprinkle of fresh parsley for garnish, and only a handful of ingredients, this recipe is both easy to make and incredibly satisfying. Serve these delightful eggs warm, and watch them captivate everyone at the table with their unique presentation and melt-in-your-mouth texture. Perfect for those seeking elegant European-inspired dishes, this is a must-try that combines lightness, flavor, and charm in every bite.
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Recipe Information
Ingredients
- 4 whole Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parmesan cheese
- 1 teaspoon Butter
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with butter.
Carefully separate the egg whites and yolks, ensuring not to break the yolks. Place the yolks in individual small bowls for later use.
In a clean, dry mixing bowl, beat the egg whites and salt using a hand mixer or stand mixer on medium-high speed until stiff peaks form. This should take about 3-5 minutes.
Gently fold in the black pepper and Parmesan cheese into the beaten egg whites, being careful not to deflate them.
Spoon the egg white mixture into four mounds on the prepared baking sheet. Use the back of a spoon to create a small well in the center of each mound for the yolk.
Bake the mounds in the preheated oven for 3 minutes to slightly set the whites.
Remove the baking sheet from the oven and gently place one yolk into the well of each mound. Be careful not to break the yolks.
Return the baking sheet to the oven and bake for an additional 3-4 minutes, or until the yolks are set to your desired level of doneness.
Remove the eggs from the oven and sprinkle with additional Parmesan cheese and freshly chopped parsley, if desired.
Transfer to plates and serve immediately for a beautifully light and flavorful dish.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 206 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
