Cloud Eggs are as whimsical as their name suggests, turning the humble egg into something that looks like it belongs on a brunch menu at a chic café. Light, airy egg whites cradle rich, golden yolks, creating a dish that is as visually impressive as it is satisfying to eat. The beauty of this recipe is that it only takes a few ingredients and a little whisking to make something that feels special.
The process begins by separating the yolks from the whites. The yolks are set aside while the whites are beaten until stiff peaks form. This aeration is what gives Cloud Eggs their signature fluffiness. A pinch of salt enhances the flavor, and for extra flair, you can fold in finely chopped herbs, shredded cheese, or even crispy bacon bits.
Once the whites are whipped, they are spooned into little mounds on a parchment lined baking sheet. Each mound gets a small indentation in the center to hold the yolk later. The egg whites are baked on their own first, just enough to set them and give them a light golden color. This pre baking step ensures that the texture stays airy while still holding its shape.
After a few minutes in the oven, the yolks are gently placed in the center of each fluffy nest. A quick return to the oven cooks the yolks to your desired doneness. Some prefer them slightly runny for a rich and velvety contrast to the airy whites, while others like them more set for easy slicing.
Cloud Eggs are incredibly versatile. They can be served simply with a sprinkle of chives and cracked pepper, or paired with toast, avocado, or smoked salmon for a more filling breakfast. They also make an elegant addition to brunch platters, impressing guests without requiring hours in the kitchen.
Not only are Cloud Eggs delicious, they are also naturally low in carbs and high in protein, making them a great option for those following a lighter or more balanced diet. The combination of airy texture and vibrant presentation makes them a joy to serve and eat.
Sometimes, the simplest ingredients yield the most delightful surprises, and Cloud Eggs are proof of that.
Ingredients
- 2 large egg separated into whites and yolks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup grated Parmesan cheese optional
Instructions
- Preheat the oven to 450°F (230°C).
- In a clean, dry bowl, beat the egg whites and salt until stiff peaks form.
- Gently fold in the Parmesan cheese, if using.
- Spoon the egg whites into a small ceramic baking bowl and create a small well in the center of each mound for the yolks.
- Bake in the preheated oven for 3 minutes, then gently place a yolk into each well, season with black pepper, and bake for another 3-4 minutes.
- Serve immediately.
Nutrition
Can I use cheese other than Parmesan? Don’t have that in the fridge!
I added some spices and they turned out so delicious! Highly recommend.
I don’t get the hype. It’s just eggs baked differently. Whatever.
It might just be eggs, but the texture is totally different! Give it another shot!
I thought it was amazing! You really gotta try it with the Parmesan. Adds a nice touch! 😋
I love them! Perfect for my Instagram. However, my husband thought they were weird.
I think they look amazing! Your husband just doesn’t know what’s good! 😂
Cloud eggs? More like egg fluffs. lol. They look so cool tho!
I dunno, they look kinda complicated. So we just whip egg whites? Sounds like a mess waiting to happen…
Haha, right? They do look fluffy! Can’t wait to try making them myself. 🥚✨
Not impressed. Just feels like scrambled eggs with a fancy name. Waste of time.
Yum! I paired it with avocado toast and it was a brunch hit!
That sounds amazing! I love avocado toast, and pairing it with cloud eggs seems like a perfect combo. Will definitely try this!
I don’t know, cloud eggs seem a bit too fancy for me. Can’t we just scramble the eggs instead?
I tried this, but my egg whites didn’t fluff up at all. What did I do wrong?
These cloud eggs are amazing! So fluffy and light! Definitely a keeper!
Delicious!!! I added some herbs and it was yummyy!!
I tried this and my egg whites just went flat. Not sure what I did wrong. Maybe my eggs were old?
Who knew eggs could look like clouds? Super fun to make, but I think I overcooked mine a little.
I was nervous about separating eggs but it came together. Next time I’ll season the whites slightly too, not just after the yolks go in.
Yes! I do the same—seasoning the whites a bit really boosts the flavor, and it helps prevent them from tasting bland next to the yolk. Your note about doing it before the fold-in is spot on.
Pretty easy, but mine didn’t set much after 3 minutes + 4 minutes. I think my oven runs cool. Next time I’ll add 1 minute and keep an eye on the whites.
The instructions are simple, but 450°F for only 6-7 minutes feels too short? Still, it worked for me. Could’ve used a touch more salt, but pepper was good.
Cloud eggs? Sounds weird. I mean, eggs are already eggs, why make them cloud-like? 🤔
Its just eggs, no big deal. I thought it was a waste of time.
Cloud eggs? Sounds kinda silly if u ask me, but okay, worth a shot I guess.
I thought the same at first! But they taste really good and look so fluffy! Give it a try!
Cloud eggs? Sounds weird. Bet you this is just a hype. I’m sticking to my regular scrambled eggs!
My mom made cloud eggs once when I was a kid. She called them angel eggs. Good memories!
450°F for 6-7 minutes seems risky—my whites browned too fast. Next time I’ll watch more closely and maybe lower the oven.
450°F for 6-7 is crazy lol. Try 400° and longer so they cook through without browning. Also don’t overbeat the whites—they get dry fast.
Yeah I agree—450°F is hot. I’ve had the whites turn golden way too quickly if my oven runs warm. Now I do 3 min + 3 min and keep an eye on the edges.
Yolk was too runny for my liking. Not a fan of this recipe. 😕
I get that! Not everyone loves runny yolks. Maybe try hard boiling them next time? 😊
Need more time? Salt amount seems low. Also I think it should be 350F? I dunno, I’m confused.
These cloud eggs are so fluffy! I added some herbs and it tasted amazing!
Sounds delicious! What herbs did you use?
Delicious! My kids loved them. So fun to make! 10/10 would recommend!
So glad to hear that! My kids loved them too! 😊
Looks cool but I don’t think my kids will eat it. They only like plain eggs.
I didn’t have Parmesan, but it still turned out okay. A bit bland though.
Easy to follow! But can someone tell me why they call it cloud eggs?
They say cloud eggs because the whipped whites look fluffy like clouds! ☁️
This was great! So fluffy. My kids loved it!
450F for 6-7 min seems way too short for eggs—will it be safe? I was nervous and overbaked mine a minute extra.
This recipe is fantastic! Never thought cloud eggs could be so fluffy! Will make again!
I didn’t have parmesan so I skipped it. Still tasted good! But adulting is hard 😅
These really do come out fluffy—like little savory clouds. Followed the 3 min + 3-4 min timing and the yolk was still runny. Nice quick breakfast.
Cloud eggs are overrated. It’s just egg whites with extra steps.
Honestly, I think this is too complicated. Just scramble the eggs, right?
Nah, it’s not that complicated! Just follow the steps, it’s fun. Plus, they taste amazing! 😋
I totally get you! Scrambled eggs are way easier. But cloud eggs look so fancy! 🤷♂️
I tried this and it worked, but my whites were a little too dry after 6-7 minutes total. Next time I’ll pull them earlier and use finer Parmesan.
Just 1/4 teaspoon of salt? Feels like not enough, but it was fine!
Cloud eggs? More like egg clouds! 😄 This was a fun breakfast.
I love cloud eggs! They are so fluffy and cute! 😍
Yummm! 😋 My kids loved these! They look so cute!
I tried making these but ended up with a mess. The whites didn’t fluff up like yours. Any tips?
Don’t worry! It happens to the best of us. Make sure your bowl is super clean and dry. Any oil or moisture can prevent the whites from fluffing up. Good luck next time!
Not bad, but I’d recommend cooking the yolks longer. They were too runny for me.
Idk why but mine turned into egg soufflé instead of “clouds.” Tasted good, just looked different. Next time I’ll separate more carefully.
Honestly I don’t get the hype. It’s just baked egg whites with yolk. Good, but not magical. Still, I’d eat it again.
Ain’t nobody got time for all that! Just fry the eggs, people!
No joke, I messed up the separator and got yolk in the whites—never stiffened. Recipe is probably good, but be careful with the eggs.
Not gonna lie, mine stuck to the ceramic bowl even though I used a clean one. Maybe I should’ve greased it—any tips?
Not gonna lie, I was skeptical about the whole ‘cloud’ thing, but wow. The texture is so light. I added extra pepper and it tasted amazing.
Meh. For 7 minutes total baking, I expected more. Also, why the ceramic bowl? I used ramekins and they stuck a tiny bit. Tasted fine, texture was underwhelming.
My oven runs a little hot, so I had to cut the second bake down—yolks started to set a bit. Still tasted great though, and the texture was light.
These are ridiculously cute and somehow elegant. Followed it exactly and the yolks came out perfectly runny—great quick breakfast.
These are so cute and cook up fast! The whites get perfectly fluffy and the yolk stays runny—chef’s kiss. I used extra Parmesan too.
Yes!! I tried these once and the runny yolk part is always the hardest—yours sounds exactly right. Extra Parmesan sounds dangerous (in a good way). 😄
450°F for only 3 minutes seems sketchy to me. Also, you’re baking yolks twice? I’m sure it works, but I’d be scared of undercooking.
My picky kid ate it and asked for seconds. That’s basically a 5-star review in my house. Pepper helps a lot!
I used cheddar instead of Parmesan and it was fine, not “cloud” but still airy. My family ate them fast lol.
I’m skeptical. “Cloud eggs” sounds gimmicky, but the science of whipped whites actually makes sense. Worth trying once.
Not gonna lie, I expected more wow-factor. The texture was cool, but the flavor was kinda plain without the Parmesan.
So simple. so tasty. 10/10.
Agreed—these cloud eggs are crazy good for how quick they are. I’m always shocked the whites actually come out like that. 😋
Mine stuck to the bowl a bit even though I used a ceramic dish. Flavor is great though—salt + pepper with parm is doing work. Next time I’ll grease lightly and watch the bake time closer.
These actually look like little clouds—so cute. I used the Parmesan and it came out super fluffy and runny in the yolk like I wanted. 450°F feels high but it works.
Super easy and looks impressive for brunch. I added a pinch of smoked paprika on top—highly recommend.
Hm, I tried cloud eggs but mine kinda deflated… maybe I overbeated the whites? Also I’m not sure about putting paprika on top—could it get too strong or burn at 450°F? Either way, I’ll try again with less heat/shorter time.
Yes!! I did this once and it totally looked restaurant-level. Smoked paprika is such a good idea—I bet it gives a nice smoky bite with the Parmesan.
450°F feels too high for eggs in my opinion, but the timing helps. Mine were a little rubbery at the edges after 7 minutes total.
Yeah I get you—450°F sounds aggressive for eggs. I tried it once and ended up with slightly chewy edges too, but mine weren’t terrible. Still, the short bake time does seem to save it.
I think 7 minutes total is gonna make them rubbery no matter what 😅 I do mine more like 3-4 mins after the yolk goes in and pull them when they wobble a bit. Could be your oven runs hot?
I tried making these but they came out flat. Is there a trick to getting the whites to rise?
Easy and quick, but mine stuck to the ceramic bowl a bit. Next time I’ll grease it lightly. Still delicious though.
Good call on greasing lightly—mine did that once too. These are super tasty though!
Did you use a nonstick ceramic bowl or just regular? I feel like 3 minutes then yolk 3-4 min is a bit too long if it sticks… but maybe my oven runs hot. Either way, glad you liked it!
These are genuinely fun—like breakfast clouds. Mine puffed up perfectly at 3 minutes, and the yolk stayed runny after the extra bake. Super quick too!
3 minutes then 3-4 minutes… feels risky. I overcooked one yolk and it turned into a firm egg. Still tasty though, just not the vibe.
Why risky? Mine always comes out perfect—450 for 6 minutes total, no fuss. Maybe your oven runs hot? Also that one yolk becoming “solid” is kinda normal.
Yeah I get what you mean—3 min is super fast. I usually aim closer to 3+3 for mine, and I watch them like a hawk so the yolk stays jammy 😅
I added some herbs to mine, and they turned out fantastic! Will definitely make again.
4.5?? These are literally just eggs. I mean cool presentation but… not worth the hype. Also 450 is scary high lol.
Bruh it’s not just “literally eggs” 😂 The texture is the point. I did 425 once and it didn’t puff up right.
Yeah the hype is real, but 450°F is what sets the whites fast—still a little freaky though 😂
Tried these today—surprisingly easy and they came out fluffy like the name suggests. The yolks were perfect, and the pepper on top was a nice touch. Will definitely make again.
Worked exactly as written for me. 3 minutes first was spot on, then 4 minutes for the yolk. Love a low-effort breakfast that looks fancy.
I tried “stiff peaks” and maybe overbeat? The whites were kind of dry and chewy. Flavor was good though with the pepper and Parmesan. Would make again, just gentler.
Wow, these look amazing! I can’t believe how fluffy they get! 🌥️
450°F for only like 6-7 minutes feels too short to me, but it actually worked. Pepper flavor is great. Would make again for breakfast.
Cloud eggs are kinda overrated, honestly. Like, it’s just beaten whites with yolk. Not bad, but not life changing.
Wow so easy—cloud eggs 😭
Pretty tasty, but mine stuck to the ceramic bowl a bit. Next time I’ll lightly grease it. Also, 450°F is no joke.
I followed the steps exactly and somehow my whites turned out dry? Maybe I beat too long. Still edible though!
They’re like little edible pillows. I sprinkled extra pepper and it totally upped the flavor. Would make again.
Not gonna lie, mine looked like scrambled sad eggs. I think I overbaked the whites because my oven runs hot. Next time I’ll start checking at 2 minutes after the yolk goes in.
Tried it but mine deflated a little after I added the yolk. Still tasted good though. Any tips to keep the peaks firm?
These are such a fun concept—like breakfast clouds. I did 4 minutes for the second bake and the yolks came out just right.
Breakfast clouds is exactly it 😂 I love that you nailed the yolks on the second bake—my first attempt was way too runny. What oven rack do you use?
I tried it and the whites didn’t get stiff peaks—maybe my eggs were too cold. Flavor was fine, but the shape was kinda sad. 😅
Turned out exactly like the pictures—super fluffy on the whites and jammy yolk. I added a little extra Parmesan and it was perfect.
Yes!! I love hearing that—cloud eggs that look like the pics are the best. Extra Parmesan is the move 👏
Mine didn’t get super fluffy… I think I overbeat or my oven ran hot. Any tips for keeping the whites like that? Also, do you bake in a ceramic bowl or should it be any small ramekin?
SO yum. Runny yolk is everything. Make it!
My oven runs hot and I almost burned them. Also I didn’t have ceramic bowls, so I used ramekins and it stuck a bit. Flavor is still good, just finicky.
I tried making these but the whites never got to stiff peaks. I used a plastic bowl (yes, I know). Still tasted okay, just more like fluffy scrambled egg.
I was skeptical because I’ve had “cloud egg” fails before, but this was straightforward. Mine spread a bit though—maybe my bowls were too big?
1/4 tsp salt & pepper felt like not enough seasoning for me. I’d bump both and maybe add a pinch of garlic powder.
I’m not sure. Since the yolks bake so briefly, the flavor might get lost, but adding too much salt could make it kinda salty fast. I’d start with just a tiny bump, like +1/8 tsp.
Totally agree—1/4 tsp just doesn’t feel like enough salt when you’re tasting mostly egg whites. I usually do a pinch more of both and it makes a big difference.
I forgot to fold in the Parmesan at first (oops), and honestly they were still tasty. Would recommend adding it though for that salty bite. Great with toast.
I followed the steps but my whites didn’t really get stiff peaks. Ended up more like soft cloud omelet 😂 Still tasted good, just not the picture-perfect round thing.
This is a great low-carb breakfast. I added a tiny pinch of garlic powder and it made it taste more “complete.” They disappear fast in my house.