• Fresh eggs.
  I used two eggs to make two cloud eggs.
   
• Optional: Cream of Tartar.
  This acts as an emulsifier to help maintain whipped up eggs (save them from falling).
   
• Condiments.
   

• Separate yolks from egg whites.
  Ensure that your receptacles are clean (to have better emulsification during whipping of the whites).
  Make sure that no yolk contaminates the whites.
  Set the yolks aside and work on the whites.
  If you choose to use Cream of Tartar, add a pinch of it to the egg whites now before the whipping.
   
• Hand beat or better still, use a hand mixer to beat air into the eggs whites to create whipped whites.
  Stop the whipping when you reach the "stiff peaks" stage (the whipped eggs should be able to stand up without falling over).
   
• Divide the whites into two portions and deposit them onto baking paper on a baking tray.
  Make a depression large enough to receive and egg yolk in each mound of whipped egg white.
   
• Place the egg whites in a pre-heated oven at between 170 - 190^oC (depends on your oven and how cooked/browned you want your end result) and bake for about 2 - 3 minutes or until some of the egg whites have coloured brown. This will be before the whites are fully cooked.
   
• Take out the whites and place a yolk into each depression previously prepared for them and return the baking tray to the oven to bake for another 3 - 4 minutes.
  Monitor the baking carefully to ensure that the egg clouds are not over cooked/over browned. Over baked egg yolks will look shrivelled.
   
• When done, carefully remove the cloud eggs from the baking paper and serve right away.
  Since no condiments have been added, salt and pepper can be added to the eggs as per each diner's preference.
  
  
   

ENJOY!