Baked Cloud Eggs With Fluffy Whites and Soft Yolks

Quick Recipe Version (TL;DR)

• Yield: 2 cloud eggs (serves 2 as a light breakfast, or 1 as a hearty snack)
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes

Quick Ingredients

• 2 large eggs, cold
• 1/8 tsp cream of tartar (optional but helpful)
• 1/8 tsp kosher salt, divided
• 1/8 tsp freshly ground black pepper, plus more to finish
• 2 tbsp finely grated Parmesan cheese
• 1 tsp finely chopped fresh chives
• 2 slices bread (optional, for serving)
• 1 tsp unsalted butter (optional, for toast)

Do This

• 1. Heat oven to 450°F (232°C). Line a baking sheet with parchment.
• 2. Separate 2 cold eggs; put whites in a clean bowl and yolks in two small cups.
• 3. Whip whites with cream of tartar (if using) to soft peaks, then whip in most of the salt to stiff, glossy peaks (about 2–4 minutes with a hand mixer).
• 4. Gently fold in Parmesan, chives, and pepper. Spoon into 2 mounds; make a well in each.
• 5. Bake the “clouds” for 3 minutes until puffed and just turning pale golden.
• 6. Add yolks to the wells and bake 2–3 minutes more, until yolks are lightly set (or 2 minutes for runnier).
• 7. Finish with a pinch of salt and extra pepper. Serve right away (great on toast).

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Why You’ll Love This Recipe

• Light, fluffy egg whites with a rich, jammy yolk in the center.
• Fast from start to finish, but looks special enough for brunch.
• Customizable with simple add-ins like herbs, cheese, or a pinch of spice.
• Made with basic ingredients and one baking sheet.

Grocery List

• Produce: Fresh chives (or another tender herb, like parsley)
• Dairy: Parmesan cheese, unsalted butter (optional)
• Pantry: Kosher salt, black pepper, cream of tartar (optional), bread for serving (optional)

Full Ingredients

For the Cloud Eggs

• 2 large eggs, cold (easier to separate cleanly)
• 1/8 tsp cream of tartar (optional, helps the whites hold their shape)
• 1/8 tsp kosher salt, divided (use about 1/16 tsp in the whites; the rest to finish)
• 1/8 tsp freshly ground black pepper, plus more to finish
• 2 tbsp (10 g) finely grated Parmesan cheese
• 1 tsp finely chopped fresh chives

Optional for Serving

• 2 slices bread (toast recommended)
• 1 tsp unsalted butter (for toast)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Position a rack in the center of the oven and preheat to 450°F (232°C). Line a rimmed baking sheet with parchment paper. (Parchment helps prevent sticking and makes cleanup easy.)

Step 2: Separate the eggs cleanly

Crack 2 cold large eggs, separating whites into a large, clean mixing bowl and placing each yolk into its own small cup or ramekin.

Important: Even a little yolk or grease can keep whites from whipping properly. If any yolk breaks into the whites, start over with a clean bowl for best results.

Step 3: Whip whites to stiff, glossy peaks

Add 1/8 tsp cream of tartar (if using) to the egg whites. Using a hand mixer (or stand mixer), beat on medium speed until the whites look foamy and start to hold shape (soft peaks), about 1 minute.

Add about 1/16 tsp of the salt (a pinch), then increase to medium-high and beat until the whites are stiff and glossy, about 1–3 minutes more. When you lift the beaters, the peaks should stand straight up with minimal droop.

Step 4: Fold in flavorings without deflating

Sprinkle in the 2 tbsp finely grated Parmesan, 1 tsp chopped chives, and 1/8 tsp black pepper. Use a spatula to gently fold just until evenly distributed. Stop as soon as you no longer see streaks; over-mixing will knock out the air you whipped in.

Step 5: Shape the egg white “clouds” and make yolk wells

Divide the whipped whites into 2 mounds on the parchment-lined baking sheet, spacing them a few inches apart. Use the back of a spoon to create a 2-inch-wide shallow well in the center of each mound (this is where the yolk will sit later).

If you want extra definition, gently push the whites up around the edges to form a taller “nest.”

Step 6: Bake the whites until puffed and lightly golden

Bake the egg white clouds at 450°F (232°C) for 3 minutes, until they’re puffed, set on the outside, and just beginning to turn pale golden at the peaks.

Don’t worry if they look very airy and tall in the oven; some settling after baking is normal.

Step 7: Add the yolks and finish until lightly set

Carefully slide the baking sheet out (keep the oven on). Gently pour one yolk into each well.

Return to the oven and bake for 2–3 minutes, depending on how set you want the yolks:

• 2 minutes: very soft, runny yolk
• 3 minutes: lightly set yolk (still soft, less runny)

Remove from the oven. Finish with the remaining pinch of salt and a little extra black pepper.

Serve immediately, optionally over buttered toast.

Pro Tips

• Use a spotless bowl: Any grease can prevent the whites from whipping up. Glass or metal bowls work especially well.
• Cold eggs separate better: Separate straight from the fridge, then whip right away.
• Stiff peaks matter: If the whites are only at soft peaks, the clouds spread and won’t hold a deep well for the yolk.
• Add yolks gently: Pour the yolk close to the surface so it doesn’t break or roll off the nest.
• Watch the final minutes: The yolk can go from lightly set to firm quickly at 450°F (232°C).

Variations

• Everything bagel cloud eggs: Replace chives with 1 tsp everything bagel seasoning (fold into whites) and skip extra salt until the end.
• Cheddar and herb: Swap Parmesan for 2 tbsp (about 14 g) finely shredded sharp cheddar and use parsley or dill instead of chives.
• Spicy finish: Add 1/8 tsp smoked paprika to the whites and finish with a few drops of hot sauce after baking.

Storage & Make-Ahead

Cloud eggs are at their best right out of the oven, while the whites are tall and airy and the yolk is perfectly soft.

If you need to store them, cool completely and refrigerate in an airtight container for up to 1 day. Reheat on a baking sheet at 350°F (177°C) for 4–6 minutes. The whites will be less fluffy and the yolk will set more during reheating.

Make-ahead tip: You can separate the eggs up to 1 hour ahead and keep whites and yolks covered in the refrigerator. Whip and bake just before serving.

Nutrition (per serving)

Approximate (1 cloud egg, without toast): 110 calories, Protein: 9 g, Fat: 8 g, Carbohydrates: 1 g, Fiber: 0 g, Sugars: 0 g, Sodium: 240 mg