Cloud Eggs (Printable Page)

Fluffy baked egg white clouds with runny yolks, Parmesan and chives for a bright gluten-free brunch.

# What You'll Need:

→ Eggs

01 - 2 large eggs

→ Seasonings

02 - 1/8 teaspoon fine 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 flat-leaf parsley

# Step-by-Step Guide:

01 - Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
02 - Carefully separate the yolks from the whites, keeping each yolk whole; transfer each yolk to an individual small bowl and refrigerate briefly.
03 - In a clean, dry mixing bowl, beat the egg whites with an electric mixer (or a robust hand whisk) on high speed until stiff, glossy peaks form.
04 - Gently fold the salt, pepper and any chosen optional additions (cheese or herbs) into the whipped whites with a silicone spatula, maintaining as much volume as possible.
05 - Spoon the whipped whites onto the prepared sheet in two equal mounds; use the back of a spoon to create a well in the center of each mound to receive the yolk.
06 - Bake the whites for 3 minutes until lightly set and beginning to colour at the edges, then remove the sheet from the oven.
07 - Gently nestle a yolk into each well and return the sheet to the oven; bake an additional 3–5 minutes until the yolk is just set but still soft. Serve immediately, garnished with extra herbs if desired.

# Expert Tips:

01 -
  • There’s a secret thrill in making eggs look and taste this whimsical—no one has to know how simple it is.
  • Cloud eggs are both impressive and light, so you can enjoy a gorgeous brunch without any heaviness.
02 -
  • If even a drop of yolk sneaks into the whites, they simply refuse to whip up into that signature fluff—start over if you must.
  • Baking time feels short but don’t overdo it, or you lose that gentle runny yolk that makes these so good.
03 -
  • Room temperature eggs whip up faster and hold their structure better, so take them out before you start.
  • A slight indent in the cloud for the yolk helps keep it snug and prevents spills.
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