Easy Cloud Eggs Recipe
Reach for the culinary sky with this easy Cloud Eggs recipe—a delectably fluffy, cheese-infused breakfast!
Table of Contents
Want a breakfast that’s super light—so light it’s like eating a cloud—but still loaded with protein and a dash of cheesy yumminess? That’s what our Easy Cloud Eggs Recipe is all about. These Cloud eggs, which recently blew up Instagram, are a cool, inventive shake-up to your regular sunny-side-eggs. The secret is in whipping the egg whites until they’re big, fluffy, meringue-like clouds, then baking with the yolk nestled in the middle.
Every time I whip up these cloud eggs, I think back on the first time. The thrill of trying something new, tinged with a little “Oh, I hope I don’t screw this up” dread, the pure buzz I got turning egg whites into stiff peaks, and that awesome feeling seeing the perfect baked eggs, light but substantial, and that delicious golden yolk. It was total joy.
So if you were into my Thai Green Curry Eggs Benedict or loved my fancy Easy-Baked Eggs in Avocado, then this recipe should be your next big breakfast adventure.
Do Cloud Eggs Work with my diet?
We’ve got protein-packed eggs, a sprinkle of cheese for that extra calcium, and only a drop or two of oil, so it’s definitely not a calorie bomb. And we top it off with fresh chives for the flavor AND nutrients. It’s a great recipe for those on a vegetarian, keto, or gluten-free diet. To make it dairy-free, drop the cheese in favor of cheese made from soy, almond, or other plant-based ingredients. For paleo diets, I recommend dropping the cheese altogether, though it’s up to you. Some paleo dieters are more strict regarding cheese than others.
INGREDIENTS
Let’s get crackin’! Here’s what you’ll need…
- 2 eggs
- 1/4 cup grated cheese
- 1 tbsp fresh chives, chopped
- pinch of salt and pepper
INSTRUCTIONS
Separate
Separate the egg whites from the egg yolks. Add the whites in a large bowl. Keep each yolk separate, in 2 smaller bowls.
Whisk
Whisk the egg whites with an electric mixer at high speed until they form stiff peaks.
Fold
Gently fold the other ingredients into the egg white mixture. Spoon the egg whites into 2 mounds onto a large baking sheet lined with parchment paper.
Bake
Make a well in the middle of the egg whites with the back of the spoon. Bake them at 375°F for 5 minutes until they set.
Yolk
Remove from the oven. Gently slide a yolk into each well. Bake the cloud eggs again, until the yolk is cooked but still runny.
Garnish
Garnish with fresh chopped chives.
DEVOUR!
FAQs & Tips
I don’t have an electric mixer. How can I whip the egg whites?
A good ol’ hand whisk will do; it just requires a bit more time and elbow grease.
How will I know when my cloud eggs are ready?
When the egg whites are firm and sturdy and the yolks wiggle if you shake the pan. And don’t forget, the yolks should be slightly runny.
Can I make cloud eggs for my brunch crew?
Definitely! You can easily double or triple this recipe to feed your guests. Just don’t cram the eggs on the baking sheet; they each need their own space.
What are some fun twists I can do with this recipe?
Add some protein with some bacon bits, or sprinkle some smoked paprika and chili flakes to add a bit of heat to your dish. For a Mexican vibe, try adding jalapeños and pepper jack cheese. Or have your sights set on the Mediterranean? A little feta and dill should do.
My Egg Whites are not Puffing Up?
You need to carefully separate your egg whites and yolks. Any yolk contamination could prevent the whites from puffing up. Also, make sure to whisk the egg whites until they’re stiff enough to hold peaks on their own.
Serving Suggestions
These cloud eggs will make a fancy focus for your next breakfast or brunch spread. Want to fill the meal out? Pair them with crispy bacon or smoked salmon for protein and a sprinkle of fresh arugula for some greens. For more protein (and more fluff!), make a batch of these Cottage Cheese Pancakes. You may also want to toast up some crusty bread for some delightful dipping action.
how to prep and store cloud eggs
Cloud eggs are best eaten fresh out of the oven when they’re at their fluffiest. But if life gets in the way of you enjoying fluffy Cloud Eggs, you can prep them in advance. Just pop them into a sealed container and your fridge will keep them perfectly edible for a couple of days. To warm them up, set your oven to 350°F and give them a couple of minutes inside. Oh, and don’t use the microwave unless you like rubbery eggs.
Easy Cloud Eggs
Reach for the culinary sky with this easy Cloud Eggs recipe—a delectably fluffy, cheese-infused breakfast!
Servings 4
Calories 61kcal
Ingredients
- 2 eggs
- 1/4 cup grated cheese
- 1 tbsp fresh chives chopped
- pinch of salt and pepper
Instructions
- Separate the egg whites from the egg yolks. Add the whites in a large bowl. Keep each yolk separate, in 2 smaller bowls.
- Whisk the egg whites with an electric mixer at high speed until stiff peaks form.
- Gently fold the other ingredients into the egg white mixture. Spoon the egg whites into 2 mounds onto a large baking sheet lined with parchment paper.
- Make a well in the middle of the egg whites with the back of the spoon. Bake them at 375°F for 5 minutes until set.
- Remove from the oven. Gently slide a yolk into each well. Bake the cloud eggs again, until the yolk is cooked but still runny.
Garnish with fresh chopped chives.
Notes
- Carefully separate your egg whites and yolks. Any yolk contamination could prevent the whites from puffing up.
- Whisk the egg whites until they’re stiff enough to hold peaks on their own.
- Fresh eggs give richer flavor, are easier to separate, and whip up to a higher volume.
Nutrition
Calories: 61kcal | Carbohydrates: 0.4g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 77mg | Potassium: 38mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 222IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 0.4mg
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