Cloud Eggs: Fluffy Whipped Egg Whites with Golden Yolk Nests
A show-stopping breakfast that’s easier than it looks!
KEY INFO:
Prep Time: 10-15 minutes
Cook Time: 4-8 minutes
Total Time: 15-25 minutes
Servings: 4 (1 egg per serving)
Difficulty: Moderate
Dietary: Gluten-free, Low-carb, Vegetarian
EQUIPMENT NEEDED:
- Electric mixer or whisk
- Large baking sheet
- Parchment paper
- 2 medium bowls
- Spatula
- Alternative: Stand mixer with whisk attachment
INGREDIENTS:
- 4 large eggs, separated
- 1/4 tsp salt
- 1/8 tsp black pepper
Optional add-ins:
- 1/4 cup grated Parmesan (or sharp cheddar)
- 2 tbsp fresh chives, chopped
- 2 strips cooked bacon, crumbled
METHOD:
- Preheat oven to 350°F (175°C)
- Carefully separate eggs, keeping yolks whole
Place each yolk in individual small bowls - Beat egg whites with salt until stiff peaks form (about 3 minutes)
Whites should be glossy and hold their shape - Gently fold in any optional ingredients
- Create 4 cloud-shaped mounds on parchment-lined baking sheet
Make a well in center of each for yolks - Bake whites for 3-4 minutes until slightly golden
- Carefully slide yolks into wells
- Return to oven for 2-3 minutes for runny yolks
4 minutes for set yolks
CRUCIAL TIPS:
- Room temperature eggs whip better
- Don’t overbeat whites – they’ll become grainy
- Keep yolks intact when separating
- Serve immediately for best texture
STORAGE & VARIATIONS:
Storage: Best eaten fresh, can refrigerate up to 24 hours
Scaling: Recipe easily doubles or halves
Common mistakes:
- Breaking yolks during separation
- Overwhipping whites
- Baking too long (causes collapse)
Variations:
- Italian: Add Parmesan, basil, and red pepper flakes
- Southwest: Fold in cheese and diced chilies
- Breakfast: Top with crumbled bacon and chives
Expert tip: For picture-perfect clouds, use a large spoon to create smooth, round mounds with defined wells for the yolks.
