You know that small moment when a simple meal suddenly feels like an occasion? That joy is why cloud eggs have become a favorite. They lift a plain egg to something airy and elegant.
You can pull these together fast. Four servings use eight large eggs, and prep takes about 10 minutes. Whip whites in a bowl until stiff, bake on a parchment-lined sheet, then add yolks and finish in the oven.
The technique is forgiving. Try 375°F for a slightly firmer finish or 350°F if you want gentler cooking. In minutes you get snowy whites and a rich center. Finish with sliced chives, a sprinkle of cheese, and a pinch of salt and pepper.
This recipe scales well and fits a busy morning or a relaxed brunch. With a little practice, you’ll host with confidence and serve a dish that looks as good as it tastes.
Key Takeaways
- You can make cloud eggs in about 10 minutes for four servings.
- Whip whites in a bowl, bake, add yolks, and finish in the oven.
- Choose 375°F for firmer or 350°F for gentler results.
- Top with chives and cheese; season with salt and pepper.
- Method scales easily for brunch and can be prepped ahead.
Why You’ll Love Cloud Eggs for Breakfast or Brunch Today
Simple technique turns ordinary egg whites into airy mounds that cradle silky yolks.
cloud eggs are a low-effort, high-reward choice for breakfast or a relaxed brunch. You whip the whites to peaks, bake briefly at 350–375°F, then add yolks for a minute or two so they stay soft. The whole hands-on time is short, and oven minutes are forgiving.
The contrast between the light nests and rich centers delights every guest. A sprinkle of salt, cracked pepper, grated cheese, and fresh chives finishes them without weighing them down. This recipe traces back to 17th-century France but has modern American popularity for good reason.
- You get an impressive plate with minimal prep time.
- It’s naturally low-carb and protein-rich thanks to the egg.
- Scale easily for two or a crowd by forming more nests on the tray.
Ingredients and Tools You’ll Need for Fluffy Success
Start with a tidy workspace so the recipe moves smoothly from bowl to oven.
Core ingredients: You gather 8 large eggs, about 2 oz finely grated Parmesan or 1/2 cup cheddar, sliced fresh chives, kosher salt, and freshly ground black pepper. Optional cooked crumbled bacon adds savory texture.
Equipment checklist: Use a large mixing bowl because the whites large will triple in volume. Have a reliable whisk or handheld mixer to help stiff peaks form. Line a baking sheet with parchment and add a light film of cooking spray so the nests release cleanly.
Prep notes
- Separate egg whites into a clean bowl; place each yolk in its own small bowl to keep them intact.
- Keep bowls and whisk spotless—even a trace of fat stops peaks from forming.
- Gently fold cheese and chives into whipped whites once peaks form, then shape mounds on the sheet before baking in a preheated oven.
Cloud Eggs Recipe: From Stiff Peaks to Runny Yolks in Minutes
Start by preheating the oven so timing stays tight and the whites puff just right.
Preheat and prep the sheet
Preheat oven to 375°F. Line a large baking sheet with parchment and give it a quick spray of cooking spray so the whites won’t stick.
Beat whites and fold in cheese
Separate whites and yolks into separate bowls. Use a whisk or handheld mixer to beat egg whites to stiff peaks; it takes about 3 minutes on medium-high.
When stiff peaks form, gently fold in finely grated Parmesan and a pinch of salt and pepper to keep the mixture airy.
Shape mounds and bake the whites
Spoon 8 equal mounds of whites onto the prepared sheet. Use the back of a spoon to make a well center in each mound.
Bake egg whites for 4–5 minutes at 375°F, until set and just starting to color at the edges.
Add yolks and finish
Carefully place one egg yolk into each well center, season lightly, and return the sheet to the oven.
Finish baking 3–4 minutes more for runny yolks. For a softer finish, preheat oven to 350°F and bake 4 minutes before adding yolks, then 1–2 minutes after.
| Step | Temp / Time | Tip |
|---|---|---|
| Preheat & prep | 375°F | Line baking sheet with parchment and spray |
| Beat whites | ~3 minutes | Whisk until stiff peaks form |
| Bake whites | 4–5 minutes | Spoon mounds, make wells with back spoon |
| Add yolks & finish | 3–4 minutes | Yolks stay runny; season before serving |
Variations, Pro Tips, and Make-Ahead Components
A few smart shortcuts and tiny tweaks lift this recipe without extra fuss.
Tasty mix-ins: Fold in cooked crumbled bacon and shredded cheddar for a smoky, melty twist. Add chopped chives, thyme, or sage for brightness. Sautéed mushrooms, caramelized onions, or well‑squeezed spinach make a savory vegetable option.
Technique tips: Use a whites large bowl that’s spotless so peaks form fast. Line baking sheet with parchment and add a light spray so mounds release cleanly. Make the well center with the back of a spoon, then transfer each yolk by first placing it in a lightly oiled small dish.
Make-ahead components: You can separate egg whites and yolks up to two days ahead. Cook and chop bacon, grate cheese, and slice chives up to three days before. Do not fully assemble or bake ahead—the finished clouds won’t hold up.
| Component | Prep Window | Why it helps |
|---|---|---|
| Separate egg whites | Up to 2 days | Saves time and speeds morning baking |
| Cooked bacon / grated cheese | Up to 3 days | Easy mix-ins that add flavor quickly |
| Sliced chives | Up to 2 days | Fresh garnish ready at service |
Troubleshooting: If peaks don’t form, clean your tools and try again. If mounds collapse, beat egg a bit longer for firmer peaks. If sticking occurs, increase parchment coverage and spray. Avoid over‑baking to prevent chewy whites; pull them when set and lightly golden.
Nutrition Notes and Serving Ideas
If you want a low-carb breakfast that still feels indulgent, this is it.
Light, protein-rich profile: These nests center on protein from the egg and egg whites. The Parmesan version runs about 305 calories per serving when you make four servings from eight eggs. A leaner bacon-cheddar approach or a smaller two-egg plate can fall closer to 110–80 kcal per serving.
Keep carbs low by serving on wholemeal or gluten-free toast, or enjoy them as-is for a minimalist brunch plate. For color and a mild oniony lift, finish each portion with sliced chives.
Simple serving tips
- Plate plain for a light breakfast or slide onto toast so the runny yolk drapes the bread.
- Serve two nests per person for a heartier meal, or one with a salad or fruit for something lighter.
- Time your serving to minutes after baking so whites stay lofty and the egg yolk in the center remains silky.
- Pair with crispy bacon or sautéed greens to round the plate without overpowering the delicate whites and yolks.
| Option | Approx calories/serving | Best for |
|---|---|---|
| Parmesan version (4-serving batch) | ~305 kcal | Brunch when you want richer flavor |
| Bacon‑cheddar / lean approach | ~110–80 kcal | Light breakfast or lower-calorie plate |
| Two‑egg mini plate | ~80 kcal | Quick solo bite on toast |
Conclusion
Finish strong: this simple egg technique turns pantry staples into a showy breakfast. The method began in French kitchens: whip egg whites to peaks, bake briefly, then add yolks to finish.
You now have a dependable recipe that delivers dramatic lift with minimal gear and little baking time. You also know how to avoid sticking, prevent over‑baking, and make smart prep moves so service is stress‑free.
Customize with herbs, bacon, or veggies while keeping the whites airy and the yolk rich. Serve hot, sprinkle with chives, and enjoy the applause.
For a savory variation, try our cloud eggs bacon-parmesan recipe to see one tasty twist.
