Cloud Eggs (Printable)

Airy baked egg whites topped with runny yolks — an elegant, quick brunch or light breakfast in 18 minutes.

# Components:

→ Eggs

01 - 2 large eggs

→ Seasonings

02 - 1/8 teaspoon salt
03 - 1/8 teaspoon freshly ground black pepper

→ Optional Additions

04 - 2 tablespoons finely grated Parmesan or cheddar cheese
05 - 1 tablespoon finely chopped chives or parsley

# Method:

01 - Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
02 - Separate the egg whites and yolks carefully, keeping the yolks whole. Place each yolk in a small bowl.
03 - In a clean mixing bowl, whisk the egg whites with an electric mixer on high speed until stiff peaks form.
04 - Gently fold in the salt, pepper, and any optional cheese or herbs.
05 - Spoon the whipped egg whites onto the prepared baking sheet in two mounds. Use the back of a spoon to create a deep well in the center of each cloud.
06 - Bake the clouds for 3 minutes, then remove from the oven.
07 - Carefully place a yolk into the center of each cloud. Return to the oven and bake for another 3–5 minutes, until the yolk is just set but still runny.
08 - Serve immediately, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • Nobody expects eggs to look this fancy with so little effort—trust me, it& the best breakfast party trick.
  • These clouds seem impossibly light but taste rich and comforting, which keeps surprising me each time I return to the recipe.
02 -
  • If a drop of yolk sneaks into the whites, they just won&t whip—extra caution saves you from starting over.
  • Letting cloud eggs sit too long means they deflate—gather everyone before you bake so nobody misses the fluff.
03 -
  • Cooled eggs lose their charm fast—serve hot for the dreamy texture that defines this dish.
  • Wipe down bowls and beaters with a little vinegar beforehand; it makes all the difference when whipping whites.
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