Eggs In Clouds

I created these Eggs In Clouds as a whimsical twist on breakfast—light, airy egg “clouds” with perfectly baked centers. They’re pillowy, elegant, and surprisingly easy to make when I want something special without fuss.

Why You’ll Love This Recipe

I adore how the egg whites bake into crisp, fluffy “clouds” that cradle soft, jammy yolks. It’s fun layered visually with herbs or cheese, and every bite is light yet satisfying. I feel like I’m serving something gourmet with minimal effort.

Ingredients

(Makes 2 cloud eggs)

• 4 large eggs, separated into yolks and whites

• Salt and pepper, to taste

• Optional mix-ins for egg whites:

  • 1 tablespoon grated Parmesan or shredded cheddar

  • 1 tablespoon finely chopped herbs (like chives, parsley, or thyme)

Directions

1. I preheat oven to 425 °F (220 °C) and line a baking sheet with parchment or lightly grease it.

2. I whisk the egg whites with a pinch of salt and pepper until stiff peaks form—then gently fold in any cheese or herbs if I’m using them.

3. I divide the whipped egg whites into two mounds on the prepared sheet, creating a small well in each center to hold the yolk.

4. I carefully nest a yolk into each well without breaking it.

5. I bake for about 5–7 minutes, until the whites are golden and crisp on the edges but the yolks remain soft. I watch closely so the centers stay runny.

6. I season with a little extra salt and pepper or garnish with more herbs before serving immediately.

Servings And Timing

• Makes 2 servings (one cloud egg per person)

• Prep time: ~5 minutes

• Bake time: ~5–7 minutes

• Total time: around 12 minutes

Variations

• I top each cloud with sliced avocado or cherry tomatoes after baking for fresh contrast.

• I scoop them onto toast, English muffins, or sautéed greens for a fuller meal.

Storage / Reheating

These are best enjoyed immediately for maximum cloud-like texture.
I don’t recommend storing—they lose fluff once cooled. If reheating, I gently warm in a 300 °F oven just until warm—avoiding microwaving to preserve structure.

FAQs

Can I make more than two at a time?

Yes—I arrange the clouds spaced out on a baking sheet and bake the same amount of time.

How can I make the yolk firmer?

I bake them 1–2 extra minutes, which sets the yolk more without hardening it completely.

What if I don’t have cheese or herbs?

It still tastes excellent plain—and is just as fluffy!

Can I use just whites if I’m avoiding yolks?

Absolutely. I make larger clouds and bake for a minute or two longer until fully set.

Do I need special pans?

No—I use a simple baking sheet or silicone liner. No molds required.

Conclusion

I love making Eggs In Clouds when I want to feel creative at breakfast without overthinking. Light, playful, and customizable—they come together quickly and are always a fun way to start the day.