Cloud Eggs: Fluffy Baked Egg Clouds with Runny Yolks Recipe
These fluffy Cloud Eggs are a light and airy breakfast made by whipping egg whites into soft clouds and baking them with a golden yolk in the center. Perfect for brunch or a fun twist on classic eggs.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 servings 1x
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: Modern American
- Diet: Low Carb, High Protein
Ingredients
Scale
Ingredients
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon chopped chives or parsley
- Toasted bread or sourdough (for serving)
Instructions
- Preheat the Oven Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- Separate the Eggs Carefully separate egg whites from the yolks. Place egg whites in a mixing bowl and keep yolks aside.
- Whip the Egg Whites Add salt and pepper to the egg whites. Beat with a hand mixer or whisk until stiff peaks form. Fold in Parmesan cheese and herbs if using.
- Shape the Clouds Spoon whipped egg whites onto the baking sheet into two fluffy mounds. Use the back of a spoon to make a small well in the center.
- Bake the Egg Whites Bake for 3 minutes until slightly golden.
- Add the Yolks Carefully place one egg yolk into the center of each cloud. Bake again for 2–3 minutes until the yolk is just set.
- Serve Carefully transfer cloud eggs to toasted bread. Garnish with extra herbs, black pepper, or chili flakes.
Notes
- Whip the egg whites well to achieve the fluffy cloud texture.
- Add bacon bits, smoked salmon, or shredded cheese for variations.
- Serve immediately for the best texture and runny yolk.
- Use parchment paper to prevent sticking.