Ingredients for 2
2 large eggs
¼ tsp white vinegar
1 pinch salt
1 tsp unsalted butter, or as needed
Directions
Preheat oven to 375°. Lightly butter a silicone-lined baking sheet where each cloud egg will be placed.
Crack one egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg.
Pour vinegar into the egg whites, add salt, and whip with a whisk until relatively firm, but not dry, peaks are achieved.
Spoon onto the prepared baking sheet, making sure they are not too wide, as they should have some height. Shape as desired and make a small depression in the top centers using a spoon for yolks.
Bake in center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.