These Sour Cream and Chive Egg Clouds are a delicious spin on your boring morning egg routine. They are light and fluffy, with the delicious flavors of sour cream, sharp white cheddar, and fresh chives. Serve them up with some crispy bacon, homemade breakfast sausage, or even all on their own. They only have 5 main ingredients and take less than 30 minutes to prepare.
This recipe is from my book 30 Minute Ketogenic Cooking. It has over 60 quick and easy keto recipes that take less than 30 minutes to prepare.
Ingredients in Sour Cream and Chive Egg Clouds
Step By Step Instructions
How to make Sour Cream and Chive Egg Clouds
2: Using an electric hand mixer, whip the egg whites until they are fluffy and stiff peaks have started to form.
3: Using a rubber spatula, gently fold in the cheese, sour cream, garlic powder, and half of the chives.
4: Spoon mixture into 8 separate mounds on the prepared baking sheet. Make a well in the center of each cloud. Gently pour a yolk into each well.
5: Bake for 6 minutes or until the clouds are golden brown on top and the yolks are set. Place a small amount of butter on top of each yolk. Top with remaining chives.
Recipe Tips and Variations
Frequently Asked Questions
Separating eggs means to separate the yolks from the whites and use them each at different times during the cooking process. This is most commonly done so that they egg whites can be whipped.
Whipping egg whites until they have stiff peaks will usually take 4 to 5 minutes. You will know that you have reached the right consistency when you remove the beaters from the eggs and it leaves a peak that holds its shape and gently curls, instead of just deflating back into the bowl.
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**Recipe Originally Posted May 15th 2015 - Updated June 23nd 2021**