Fluffy whipped egg white nests with a perfectly runny yolk in the center, baked until golden. ♡
Cloud eggs work because whipping the whites to stiff peaks creates an airy, souffle-like nest that bakes into a crispy-outside, soft-inside cloud. The yolk nestles in the center and stays perfectly runny. It’s breakfast that looks like art and takes under 15 minutes.
Separate your eggs, whip the whites, shape your nests, and bake. This is a 3-ingredient breakfast that will blow up your Instagram. Let’s make it together.
Ingredients
Cloud Eggs
- 4 large eggs, separated
- Pinch of salt
- 2 tbsp parmesan cheese, grated
- 1 tbsp fresh chives, chopped
- Fresh cracked pepper
Optional add-ins:
- Crumbled bacon
- Everything bagel seasoning
- Shredded cheddar
- Fresh herbs
How to Make Cloud Eggs
- Whip. Preheat oven to 450°F. Separate egg whites from yolks into two bowls. Beat the whites with a pinch of salt using an electric mixer until stiff peaks form, about 3 minutes.
- Fold. Gently fold parmesan and chives into the whipped whites. Be careful not to deflate them.
- Shape. Spoon the egg white mixture into 4 mounds on a parchment-lined baking sheet. Use the back of a spoon to create a well in the center of each mound.
- Bake. Bake 3 minutes until the whites are set and lightly golden. Remove, carefully slide a yolk into each well. Return to oven for 3 more minutes until yolks are just set but still runny.
- Serve. Season with pepper and serve immediately on toast or on their own. The whites deflate quickly so don’t wait.
Tips
- Make sure your bowl and beaters are completely clean and grease-free or the whites won’t whip properly.
- Egg whites at room temperature whip faster and higher than cold ones.
- Watch the oven closely. The difference between a runny yolk and a hard yolk is about 1 minute.
- Fold mix-ins gently. Aggressive stirring will deflate your clouds.
- Serve immediately. Cloud eggs deflate within minutes and lose their magic.
Variations
- Fold crumbled crispy bacon into the whites before baking.
- Top with everything bagel seasoning after baking.
- Use cheddar or gruyere instead of parmesan.
- Add fresh herbs like dill, basil, or tarragon to the whites.
- Serve on avocado toast for the ultimate brunch combo.
FAQ
Why did my cloud eggs deflate?
They always deflate a little after coming out of the oven. That’s normal. But if they went totally flat, your whites may not have been whipped to stiff enough peaks, or you folded too aggressively.
Can I make cloud eggs in an air fryer?
Yes. Set the air fryer to 400°F and cook 4 to 5 minutes for the whites, add yolks, then 2 to 3 more minutes. Watch them closely since air fryers run hot.
Are cloud eggs just for breakfast?
They make a great topping for burgers, salads, or grain bowls too. Anywhere you’d want a runny egg with a dramatic presentation.
How many calories are in cloud eggs?
About 80 calories per egg since there’s nothing added besides a pinch of cheese. It’s one of the lightest egg preparations you can make.
Cloud Eggs
Whipped egg white nests baked until golden with a perfectly runny yolk center.
Ingredients
Method
- Whip. Beat whites to stiff peaks, 3 minutes.
- Fold. Gently fold in parmesan and chives.
- Shape. Form 4 mounds with wells on baking sheet.
- Bake. 3 minutes for whites, add yolks, 3 more minutes.
- Serve. Season and serve immediately on toast.
Notes
– Use grease-free bowl and beaters.
– Room temp whites whip better.
– Serve immediately as they deflate fast.
