Cloud Eggs

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Eggs and avocados basically top my list of favorite foods, so whenever I hear about a new way to prepare either of them, I am on it. And while the famous internet fluffy cloud eggs recipe (sometimes called “egg clouds” or “eggs in a cloud”) is definitely not new, I love creating a good tutorial! So, if you haven’t made these before, this guide will tell you everything you need to know — including 5 variations.

If you love eggs as much as I do, you can learn the basics of hard boiled eggs and perfect omelettes, or try a few (still super easy!) options for egg recipes with a few extra steps, like eggs benedict casserole, baked avocado eggs, or make Instant Pot egg bites or egg muffins for meal prep. You won’t run out of breakfast options any time soon. 🙂

Why You’ll Love This Cloud Eggs Recipe

• Fluffy egg whites
• Perfectly cooked yolks done to your liking
• So easy to make
• Simple basic recipe with 5 variations for different flavors
• Healthy breakfast that both adults and kids will love

What Are Cloud Eggs?

Cloud eggs are whipped egg whites that are baked, then topped with the egg yolk, and baked again, until it’s cooked as desired. It ends up looking like a cloud with a sun in the middle!

While cloud eggs became an internet fad back in 2017, they have actually been around for centuries in France [*].

Ingredients You’ll Need

Here I explain the best ingredients for eggs in a cloud, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Basic Cloud Eggs

• Eggs
• Sea salt & black pepper

Formula For Egg Clouds With Add-Ins

• 4 eggs
• 1/2 cup grated cheese
• 2 tbsp fresh herbs
• 2-4 tbsp cooked chopped meat

TIP: If you’re adding cheese or salty meat, such as bacon, omit the salt from the basic recipe.

How To Make Cloud Eggs

This section shows how to make cloud eggs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Separate the eggs. Separate the egg whites and yolks. Leave the whites in a large bowl and the yolks in 4 small pinch bowls.
2. Whip the egg whites. Use an electric mixer to whip the whites at high speed, until stiff peaks form. (A whisk attachment works best, but regular beaters will work as well.)

3. Fold in add-ins and bake. Gently fold the salt, pepper, and any add-ins (if using) into the egg white mixture. (Ideas for add-ins are below!) Spoon the egg whites into 4 mounds onto a large baking sheet lined with parchment paper (you can spray with cooking spray to be safe if you like). Make a well in the middle with the back of the spoon, about the size of a yolk. Bake egg whites.
4. Add the yolks. Gently slide a yolk into each well, so the yolk is sitting on a nest of whipped egg whites. (This is why having the yolks in separate pinch bowls is helpful when separating the eggs at the beginning!)

5. Bake the cloud eggs. Bake again, until the yolks are done to your liking. Garnish with fresh herbs if desired.

4 Variations for Add-Ins

Once you know how to make cloud eggs the basic way, have some fun with it and try one of the variations below. (Amounts of add-ins are based on 4 eggs, using the formula above!) Simply fold in these add-ins after whipping the egg whites, at the same time that you add the salt and pepper.

Ham & Swiss Cloud Eggs

• Fold in: 1/4 cup deli ham + 1/2 cup shredded Swiss cheese
• Alternate version: Cheddar pairs just as well with ham, if Swiss is not your thing.
• Nutrition info per cloud egg: 158 calories | 11g fat | 1.1g total carbs | 0.1g fiber | 1g net carbs | 13.1g protein

Garlic Parmesan Cloud Eggs

• Fold in: 1/2 tsp garlic powder + 1/2 cup grated parmesan cheese
• Alternate version: You can swap the garlic powder for 3-4 cloves minced garlic. (Saute the garlic first for best results.) Or try adding a sprinkle of Italian seasoning.
• Nutrition info per cloud egg: 126 calories | 8.3g fat | 1.2g total carbs | 0.1g fiber | 1.1g net carbs | 11.2g protein

Cheddar Bacon Cloud Eggs

• Fold in: 3-4 tbsp fully cooked bacon (or air fried bacon) + 1/2 cup shredded cheddar
• Alternate version: Bacon works with just about any cheese, so feel free to try another kind from the cheese list!
• Nutrition info per cloud egg: 161 calories | 11.9g fat | 0.7g total carbs | 0.1g fiber | 0.6g net carbs | 12.2g protein

Gruyere & Chives Cloud Eggs

• Fold in: 2 tbsp chopped chives + 1/2 cup grated Gruyere cheese
• Alternate version: These have a French twist, and would also be delicious with some ham or even a dollop of creme frache.
• Nutrition info per cloud egg: 123 calories | 8.5g fat | 1.2g total carbs | 0.1g fiber | 1.1g net carbs | 10g protein

Tips For Fluffy Cloud Eggs

A lot of the best tips for making eggs in a cloud are the same ones I suggest for making cloud bread…

Beat egg whites adequately.

To prevent collapsing, it’s important for the egg whites to reach stiff peaks. Some tips to get this right every time:

• A clean bowl is important. If your bowl has any remnants of oils or fats in it, the whites won’t whip properly. Plastics tend to hang on to oils more, so it’s best to use a glass, stainless, or stoneware bowl.
• Separate the eggs cleanly. For the same reason as above, make sure you have no little bits of yolk in the whites before you turn on your mixer. The whites will not whip if there is even just a drop of yolk in there.
• Room temperature eggs will form stiff peaks more easily and quickly than cold ones. Try bringing your eggs to room temperature before you start.
• Cream of tartar can help. If you’re impatient to make cloud eggs, and your eggs are cold and just refuse to form stiff peaks, try adding a pinch of cream of tartar to the whites to help stabilize the whites.
• You can tell that the stiff peaks are ready when tilting the bowl almost upside down doesn’t dislodge them, and the peaks “stand up” from the beaters on the mixer.

Fold in additions gently.

Once your whites have formed stiff peaks, they can still break down if you stir them or move them around too much. Be sure to use a gentle folding motion when you add any salt, pepper, meats, cheeses, or herbs to the whites, to prevent deflating them.

Don’t overbake.

Cloud eggs typically have a runny yolk, which takes just 3 minutes. You can change the cook time to make the yolks to your liking, but watch them closely because they only take a few minutes!

Storage Instructions

• Store: Cloud eggs are best eaten fresh — and they’re easy enough to make from scratch, since they only take 15 minutes to make. That being said, if you have leftovers, store them in the refrigerator for 1-2 days.
• Reheat: Warm up in a 350 degree F oven for best results. The yolks might get a little more done, but they’ll still be delicious!
• Freeze: Avoid freezing, as the texture will get tough and rubbery.

What To Serve With Cloud Eggs

Serve this fluffy cloud eggs recipe with a few sides for a full brunch:

• Breakfast Meats – Like any great egg recipe, these pair well with bacon in the oven or breakfast sausage.
• Coffee Drinks – Try a bulletproof coffee, or browse my suggestions for how to order keto at Starbucks if you want a healthy drink from your favorite coffee house.
• Brunch Casseroles – eggs benedict casserole, cheesy asparagus casserole with hollandaise sauce, or broccoli cheese casserole are perfect for a brunch spread.
• Pancakes & Waffles – I like healthy versions like almond flour pancakes or chaffles.
• Vegetables – You can serve your cloud eggs on top of stir fry vegetables or roasted vegetables for a healthy meal.
• Salads – Greens and other light salads, like spring mix salad, kale salad, or simple Greek salad, are a great way to balance all the protein and cheese in this dish.

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Recipe Card

5 from 22 votes

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Cloud Eggs (5 Ways!)

Learn how to make cloud eggs in 15 minutes! This easy cloud eggs recipe needs just eggs, salt & pepper, or try 5 irresistable variations.

Prep: 10 minutes

Cook: 5 minutes

Total: 15 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

Basic:

• 4 large Eggs ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢

Ham & Swiss:

• 1/4 cup Deli ham (diced) ▢
• 1/2 cup Swiss cheese (grated) ▢

Garlic & Parmesan:

• 1/2 tsp Garlic powder ▢
• 1/2 cup Grated parmesan ▢

Bacon & Cheddar:

• 1/4 cup Cooked bacon (crumbled) ▢
• 1/2 cup Cheddar cheese (grated) ▢

Gruyere & Chives:

• 1/2 cup Gruyere cheese (grated) ▢
• 2 tbsp Chives (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper.

2. Separate the whites and yolks, leaving the whites in a large bowl and the yolks in 4 small bowls. (You can put the yolks in one bowl if you’re very careful to keep them intact.)

3. In the large bowl, use a hand mixer to whip the whites until stiff peaks form.

4. Fold in salt, pepper, and any add-ins, if using. Be careful not to break down the whites. Spoon the egg whites into 4 mounds on the baking tray. Make a well in the middle with the spoon, about the size of the yolk.

5. Bake for 3 minutes.

6. Gently place a yolk into each well. Bake for 2-3 minutes, until yolks are just set, or longer until yolks are done to your liking.

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Try More Of My Recipes

• 
  Easy Egg Salad Recipe
• 
  Eggs Benedict Casserole
• 
  Tuna Salad Recipe With Egg
• 
  Bacon Deviled Eggs

Maya’s Recipe Notes

Serving size: 1 cloud egg (without any add-ins)

Nutrition info is for the basic recipe without add-ins. Nutrition info for the add-in versions is in the blog post.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 72

Fat 4.8g

Protein 6.3g

Total Carbs 0.4g

Net Carbs 0.3g

Fiber 0.1g

Sugar 0.2g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

Course: Breakfast

Cuisine: American

Keywords: cloud eggs, cloud eggs recipe, egg clouds, how to make cloud eggs

Calories: 72 kcal

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