RecipesGenie Blog

Cloud Eggs

Cloud Eggs

Cloud Eggs

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Oven
2
Baking sheet
3
Parchment paper or silicone mat
4
Mixing bowls
5
Whisk or electric mixer
6
Spoon

Ingredients

Main Ingredients

  • 1
    2 large eggs
  • 2
    0.0625 teaspoon salt
  • 3
    0.03125 teaspoon black pepper

Optional Toppings

  • 1
    0 to taste fresh herbs
  • 2
    0 to taste shredded cheese
  • 3
    0 to taste red pepper flakes

Directions

1

Preheat Oven

Preheat your oven to 400°F (200°C). This ensures the eggs cook evenly and the whites get that lovely cloud-like texture. Using an oven thermometer is best to get it exactly right. The oven rack should be in the center position.

2

Separate Eggs

Carefully separate the egg whites from the yolks. Place the whites into a clean, grease-free bowl. The yolks should go into a separate small bowl or ramekin. Make sure there is not any yolk in the whites or else they will not whip properly. Pro Tip: If a little yolk does get in, use a piece of the egg shell to scoop it out.

3

Whip Egg Whites

Add a pinch of salt to the egg whites. Using a whisk or electric mixer, beat the egg whites until stiff peaks form. Stiff peaks means that the egg whites hold their shape when you lift the whisk out. They should look glossy and voluminous, like shaving cream. This could take 3-5 minutes, depending on your mixer's power.

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4

Prepare Baking Sheet

Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier. Spoon the whipped egg whites onto the baking sheet, making two mounds with a slight indentation in the center of each. These will be the 'clouds'.

5

Bake Egg Whites

Bake the egg whites in the preheated oven for 3-5 minutes, until they are set and lightly golden. The edges will have a slight crust and they will look fluffy. They should not be browned.

6

Add Egg Yolks

Remove the baking sheet from the oven. Gently place a yolk into the indentation of each cloud of egg white. If the indentation has disappeared, use the back of a spoon to make a small nest again. Be careful, the baking sheet will be hot!

7

Bake with Yolks

Return the baking sheet to the oven and bake for another 2-3 minutes, or until the yolks are cooked to your preference. For a runny yolk, bake for less time; for a more set yolk, bake a little longer. Keep a close eye, so they do not overcook.

8

Season and Serve

Remove the cloud eggs from the oven. Season with freshly cracked black pepper and any optional toppings like herbs, cheese, or red pepper flakes immediately. Allow to cool slightly before serving.

Recipe Tips

  • Use very fresh eggs for the best results. The whites will whip better when they are fresh.
  • Make sure the bowl and whisk are completely clean and dry, any grease will prevent the whites from whipping properly.
  • Adjust baking time based on your desired yolk doneness. For a runny yolk, bake for less time.
  • Cloud eggs are best served immediately, they may lose their fluffy texture as they cool.
  • Store any leftover egg whites in the refrigerator for up to 2 days. They may not whip as well after being refrigerated, but can be used in other recipes such as scrambled eggs.

Nutrition Facts (per serving)

Calories

150 kcal

Carbs

1g

Protein

13g

Fat

10g

Fiber

0g

Sugar

0g

Sat. Fat

4g

Sodium

150mg

Cholesterol

420mg

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