Cloud eggs look fancy, but they’re surprisingly simple to make. You whip egg whites until they’re billowy, bake them into a cloud, then nestle the yolk on top to finish. The result is light, savory, and a little bit magical—perfect for brunch or a quick upgrade to your morning toast.
Best of all, you can customize them with cheese, herbs, or spices. Once you try them, you’ll wonder why you didn’t sooner.
Why This Recipe Works
Cloud eggs are all about texture and timing. Whipping the whites adds air, turning them into a foam that bakes into a soft, meringue-like cushion.
The yolk stays rich and creamy because it’s added near the end, so it doesn’t overcook. A touch of cheese or seasoning gives the clouds structure and savory flavor. It’s a quick recipe with a big payoff—light, fluffy, and just a little dramatic on the plate.
Shopping List
- 4 large eggs (fresh eggs whip best)
- 1/3 cup finely grated Parmesan or other hard cheese (optional but recommended)
- 1 tablespoon chopped fresh chives or parsley (optional)
- Salt and black pepper
- Olive oil or nonstick spray for the baking sheet
- To serve: toast, avocado, smoked salmon, or a side salad (optional)
Step-by-Step Instructions
- Heat the oven. Preheat to 450°F (230°C).
Line a baking sheet with parchment and lightly grease it so your clouds don’t stick.
- Separate the eggs. Crack each egg, letting the whites fall into a clean bowl while keeping the yolks intact in separate small cups. Make sure no yolk gets into the whites or they won’t whip properly.
- Season the whites. Add a pinch of salt and pepper to the bowl of whites. This helps with flavor and stability.
- Whip to stiff peaks. Using a hand mixer or stand mixer, beat the whites until they form stiff peaks—glossy, tall peaks that don’t collapse. This usually takes 2–4 minutes.
- Fold in the extras. Gently fold in the Parmesan and herbs, if using. Don’t deflate the whites; use light, sweeping motions.
- Scoop the clouds. Spoon the mixture into 4 mounds on the baking sheet.
Use the back of a spoon to create a small well in the center of each.
- Bake the whites. Bake for 3–4 minutes until the edges just start to color and the clouds feel set on the outside but still soft.
- Add the yolks. Carefully slide one yolk into the well of each cloud. Season lightly with salt and pepper.
- Finish baking. Return to the oven for 2–3 minutes for a runny yolk, or 4 minutes if you prefer it more set. Watch closely—they go from perfect to overdone quickly.
- Serve immediately. Use a thin spatula to transfer the clouds to toast or plates. Top with extra herbs or a drizzle of olive oil if you like.
Keeping It Fresh
Cloud eggs are best right out of the oven.
The texture is the whole point—airy whites and a creamy yolk. If you must hold them, keep them in a warm oven (200°F/95°C) for up to 10 minutes. Reheating will make them collapse and turn rubbery, so avoid storing leftovers.
If you’re prepping for a crowd, you can whip the whites up to 30 minutes ahead and keep them in the bowl. Give them a brief whisk to refresh, then scoop and bake when guests arrive.
Health Benefits
Eggs are rich in high-quality protein and contain vitamins B12, D, and choline, which supports brain health. By baking instead of frying, you keep added fats in check.
Using herbs and a modest amount of Parmesan adds flavor without relying on heavy sauces. Pair the eggs with whole-grain toast and a side of vegetables or greens for a balanced, nutrient-dense meal. If you’re watching sodium or saturated fat, limit the cheese and season with fresh herbs, lemon zest, or smoked paprika instead.
You’ll still get a flavorful result with fewer added calories.
Pitfalls to Watch Out For
- Greasy bowls or utensils. Any fat—especially a bit of yolk—prevents whites from whipping. Use clean, dry equipment.
- Under-whipped whites. Soft peaks will spread and bake flat. Aim for stiff peaks that hold their shape.
- Overbaking. The clouds can dry out quickly.
Set a timer and keep an eye on them.
- Too many mix-ins. Heavy additions deflate the whites. Keep cheese and herbs light and finely chopped.
- Skipping the well. Make that center indentation so the yolk stays put and cooks evenly.
Recipe Variations
- Cheesy Garlic Clouds: Fold in Parmesan plus a pinch of garlic powder and black pepper. Finish with a dusting of paprika.
- Herb Garden: Use a mix of chives, parsley, and dill.
Add lemon zest for brightness.
- Everything Bagel Style: Sprinkle the clouds with everything seasoning before baking. Serve on toasted bagels.
- Smoked Salmon Brunch: Serve clouds on rye toast with smoked salmon, capers, and a squeeze of lemon.
- Spicy Kick: Add a pinch of chili flakes or Aleppo pepper to the whites and finish with hot honey.
- Mushroom and Thyme: Fold in finely sautéed, well-drained mushrooms and a pinch of thyme.
- Dairy-Free: Skip the cheese and boost flavor with nutritional yeast, herbs, and cracked pepper.
FAQ
Can I make cloud eggs with just egg whites?
Yes. You can bake the whipped whites alone and skip adding the yolk later.
The result will be lighter in calories, but you’ll miss the creamy center. Consider serving with avocado for richness.
Do I need cream of tartar to stabilize the whites?
No. It helps, but it’s not required.
A clean bowl and proper whipping to stiff peaks will get you there. If you have cream of tartar, a small pinch can add insurance.
How do I know when the whites are at stiff peaks?
Lift the beaters: the peaks should stand tall and not slump. The foam should look glossy, not foamy or bubbly.
If it’s grainy, you’ve gone too far—stop sooner next time.
What’s the best cheese to use?
Parmesan is classic because it’s dry and flavorful, which keeps the clouds airy. Pecorino, Gruyère, or finely shredded cheddar also work. Keep amounts modest so you don’t weigh down the whites.
Can I make them in an air fryer?
Yes.
Preheat to 350°F (175°C), line the basket with parchment, and follow the same steps. Air fry 3–4 minutes for the whites, add the yolk, then 1–2 minutes more. Check early to avoid overcooking.
Why did my clouds deflate?
Most likely the whites were under-whipped, over-handled, or loaded with heavy mix-ins.
Grease in the bowl or a bit of yolk can also prevent proper volume. Next time, whip to stiff peaks and fold gently.
Are cloud eggs safe if I like a runny yolk?
Use fresh, high-quality eggs. If you prefer fully set yolks, bake them longer.
Pregnant individuals, young children, older adults, or anyone with a compromised immune system may want the yolk cooked through.
Final Thoughts
Cloud eggs are a fun way to turn a simple ingredient into something special. With a few minutes of whisking and a hot oven, you get a fluffy base and a rich, golden center. Keep the technique simple, don’t overbake, and let good eggs do the work.
Serve them on toast, add a few herbs, and enjoy a brunch-worthy plate any day of the week.