I eat eggs almost every day for breakfast. And while I never get tired of them, I do like to play around with the texture and form now and then. This cloud egg recipe is one of my favorite ways to switch things up. It’s light, fluffy, and easy to make.
If you’ve never tried cloud eggs before, this is your sign. They are soft, airy egg whites baked until golden and then topped with a runny yolk. I love serving them on top of sourdough toast with some mashed avocado. But honestly, they’re so good on their own too. If you’re looking for a fun and simple breakfast with eggs, you’ll want to save this one.
What Are Cloud Eggs?
Cloud eggs are whipped egg whites baked until puffed and golden, with the yolks gently placed back in the center and baked just long enough to set slightly while staying runny. The egg whites turn into a light, melt-in-your-mouth cloud that contrasts beautifully with the rich yolk.
Ingredients You’ll Need to Make Cloud Eggs
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Eggs
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salt
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Optional: Parmesan cheese, herbs for garnish
Step-by-Step to Make Cloud Eggs
1. Separate the Eggs
Start by carefully separating the egg whites from the yolks. Do this by cracking each egg over a small bowl and transferring the yolk between the two shell halves until the white drops into the bowl. Place the yolks gently in another small bowl and set them aside.
2. Season and Whip the Egg Whites
Add salt to the egg whites. Using an electric hand mixer or stand mixer, beat the egg whites until stiff peaks form. This means the whites will hold their shape and look glossy and firm.
3. Fold in the Parmesan
Once your egg whites are fluffy, gently fold in the grated Parmesan using a spatula. No need to overmix here. Just fold until the cheese is well incorporated.
4. Shape the Clouds
Preheat your oven to 350°F (180°C). Line a baking pan with parchment paper. Scoop the egg white mixture into three mounds on the baking sheet. Use the back of a spoon to create a small well in the center of each one. This is where the yolk will go later.
5. First Bake
Bake the egg white clouds for 5 to 6 minutes until slightly golden and set.
6. Add the Yolks
Take the tray out of the oven and gently place one yolk into the center of each cloud. Return to the oven and bake for another 5 to 6 minutes. If you prefer your yolks more set, you can bake them a bit longer.
7. Serve and Enjoy
Sprinkle with herbs if you like. I love serving these on sourdough toast with some smashed avocado on top. The combination of crispy bread, creamy avocado, and fluffy eggs is perfect.
Ingredients
Method
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- Separate the egg whites from the yolks, placing the yolks in a small bowl.
- Add the salt to the egg whites and beat until stiff peaks form.
- Fold in the Parmesan gently with a spatula.
- Spoon the egg whites into three mounds on the tray and create a small well in each.
- Bake for 5–6 minutes.
- Gently place a yolk into each well and bake again for 5–6 minutes.
- Serve warm with herbs and toast if desired.
Notes
- Feel free to swap the Parmesan for another hard cheese like Gruyère or Pecorino
- These are best enjoyed right out of the oven while they’re warm and fluffy
