Introduction

Cloud eggs are a fun and elegant way to enjoy eggs with a light and fluffy texture. Whipped egg whites form a delicate nest, holding a perfectly cooked yolk in the center. They make a beautiful breakfast or brunch dish that’s simple to prepare.

A white plate holds two cloud eggs with fluffy, golden-tinged whites and bright yellow yolks in the center, accompanied by two crispy strips of brown bacon positioned on the left side of the plate. Below the eggs and bacon lies a triangle of golden-brown toasted bread with a slightly rough surface. A silver fork rests on the right edge of the plate. The plate sits on a white marbled surface with a glass of orange juice nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
2 small pinches salt (a pinch per egg)
1/4 cup grated cheese, such as Gruyere, Swiss, or Parmesan

Instructions

Step 1: Preheat the oven to 450°F (230°C) and place a rack in the middle. Line a roasting pan or a heat-safe baking sheet with parchment paper or a Silpat mat.
Step 2: Carefully separate the egg yolks from the whites, ensuring no yolk contamination in the whites. Keep the yolks in separate small bowls.
Step 3: In a very clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Start at low speed and gradually increase to high speed.
Step 4: Gently fold the grated cheese into the beaten egg whites, taking care not to deflate them.
Step 5: Spoon the egg white mixture onto the prepared baking sheet, shaping it into two mounds with an indentation in the center for the yolks.
Step 6: Bake the egg white nests for 3 minutes in the oven. Then carefully remove the rack and place one egg yolk into the indentation of each nest.
Step 7: Return the baking sheet to the oven and bake for an additional 3 minutes. Serve immediately for the best texture and flavor.

Tips & Variations

Use room temperature eggs for better volume when whipping the whites.
Try different cheeses such as cheddar or feta for varied flavor profiles.
Add herbs like chives or tarragon into the egg whites before baking for an herby twist.

Storage

Cloud eggs are best enjoyed immediately as they lose their fluffy texture once cooled. If you need to store leftovers, keep them covered in the refrigerator for up to one day and reheat gently in a low oven to avoid drying out.

How to Serve

A white plate holds two cloud eggs, each with fluffy white edges and bright yellow yolks in the center. Next to the eggs are two crispy strips of dark brown bacon. Below the bacon is a piece of golden toasted bread cut diagonally. A silver fork rests on the right side of the plate. The plate is set on a white marbled surface, with parts of two glasses filled with orange juice visible at the top left and bottom left of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cloud eggs without cheese?

Yes, you can omit the cheese for a simpler version. The clouds will still be fluffy, but the cheese adds flavor and structure.

How do I get the egg whites to stiff peaks?

Make sure your mixing bowl and beaters are thoroughly clean with no grease. Start beating at low speed and gradually increase to high until the egg whites hold firm peaks that do not collapse.

Cloud Eggs Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

Cloud Eggs are an elegant, fluffy twist on traditional eggs, featuring whipped egg whites baked to airy perfection, topped with rich yolks and a sprinkle of cheese. This simple yet impressive recipe is perfect for breakfast or brunch and offers a light, protein-packed start to your day.

Author: Elias
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Eggs

2 large eggs
2 small pinches salt (a pinch per egg)

Cheese

1/4 cup grated cheese (Gruyere, Swiss, or Parmesan)

Instructions

Preheat the oven and prepare baking sheet: Preheat your oven to 450°F (230°C) with the rack placed in the middle position. Line a roasting pan or baking sheet with parchment paper or a Silpat mat to prevent sticking and withstand high temperatures.
Separate the eggs: Carefully separate the egg yolks from the whites, ensuring no yolk contaminates the whites as this will affect their ability to beat properly. Keep the yolks in separate small bowls to make it easier to add later.
Beat the egg whites to stiff peaks: Using a very clean mixer bowl (free of any oils), add a small pinch of salt to each egg white. Begin whisking on low speed, gradually increasing to high, until the whites form stiff peaks that hold their shape firmly.
Fold in the cheese: Gently fold the grated cheese into the whipped egg whites, taking care not to deflate the mixture to keep it light and airy.
Mound the egg whites: Spoon the egg white mixture into two mounds on the lined baking sheet, shaping them into nests with an indentation in the center to hold the yolk later.
Bake initial whites: Bake the egg white nests in the preheated oven for 3 minutes to start setting them.
Add the yolks and finish baking: Remove the oven rack carefully, gently place one separated yolk into the center indentation of each nest. Return the baking sheet to the oven and cook for an additional 3 minutes until the yolks are just set but still soft.
Serve immediately: Once baked, serve the cloud eggs immediately to enjoy their fluffy texture and rich flavor at their peak.

Notes

Make sure the mixing bowl and beaters are completely clean and dry for the best egg white volume.
Use fresh eggs for better separation and whipping volume.
You can customize the cheese type based on personal preference; hard cheeses like Parmesan provide a sharp flavor, while Gruyere or Swiss provide a milder taste.
Serve with toasted bread, avocado, or fresh herbs for a complete breakfast.
Do not overbake or the yolks might harden too much; yolks should remain slightly runny.

Keywords: Cloud Eggs, baked eggs, fluffy eggs, breakfast recipe, cheese eggs, brunch ideas