Cloud Eggs Recipe

Cloud eggs recipe

The Spruce

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
103 Calories
7g Fat
1g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 103
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 213mg 71%
Sodium 252mg 11%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 9g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're not a food-obsessed Instagram follower, you may have missed the cloud egg rage, but this clever way to cook eggs isn't just pretty. Cloud eggs are delicate and delicious, too. The method is also quite versatile, perfect for playing around with different flavors by changing the type of cheese used, adding minced herbs, even stirring in some crumbled bacon or a few spices. Then the results can be eaten all on their own, used to top salads or grain bowls, or set upon an English muffin for the tallest take on eggs Benedict you've ever seen. They don't need a sauce—the cheese adds plenty of flavor—but a bit of Green Garlic Pesto is pretty good alongside.

One drawback: They don't keep particularly well, so plan on serving and eating them when they come out of the oven. For a bigger group, this recipe easily doubles or triples—you just need the baking sheets to handle all the clouds or bake them in batches.


  • 4 eggs
  • Pinch of fine sea salt
  • 1/4 cup Parmesan (grated)
  • Garnish: chives and/or dill

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cloud eggs
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  2. Preheat and oven to 400 F and arrange a baking rack in the top third of the oven. Line a baking sheet with parchment paper or lightly oil it (spray oil works nicely).

    Paper on baking sheet
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  3. Separate the eggs, putting the yolks in a small bowl and the whites in a big bowl. If you happen to have a copper bowl for beating egg whites, this is the time to use it! Set the yolks aside.

    Separate the eggs
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  4. Whisk the egg whites until they’re foamy—use the biggest whisk you have to beat as much air as possible into them.

    Whisk the egg whites
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  5. Add the salt and keep whisking until firm peaks form—when you lift the whisk out of the whites the peak that forms should hold its shape.

    You can do this with electric beaters or a standing mixer, but whisking such a small number of whites goes fairly quickly by hand and is less of a clean-up hassle, plus you get just the teeniest of workouts!

    Add salt and keep whisking
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  6. Gently fold in the cheese—run a rubber or silicone spatula down along the side of the bowl, under the egg whites mixture and back up the other side of the bowl, lifting and turning the egg whites and the cheese together without causing the egg whites to lose too much of the air you've worked so hard to incorporate into them.

    Fold in cheese
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  7. Spoon the egg whites in 4 equal mounds on the parchment-lined or oiled baking sheet.

    Spoon the egg whites in mounds
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  8. Use the back of a spoon to make egg yolk-size wells in the center of each one.

    Put wells in mounds
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  9. Don't add the yolks yet! Bake until just starting to color - about 5 minutes.

    Bake for 5 minutes
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  10. Gently spoon a yolk into the center well of each “cloud.”

    Spoon yolk into center
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  11. Return to the oven and bake until the yolk is runny, 3 minutes, or up to fully set, 8 minutes.

    Return to the oven and bake
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  12. Mince the chives and/or dill and use them to garnish the cloud eggs, if you like.

    Mince the chives over egg
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  13. Serve immediately. Cloud eggs don't store well and are not the best option for meal prepping eggs to eat another day. If you want to make eggs ahead of time, try hard-boiled eggs or a baked egg frittata or muffins.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

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