Cloud Eggs Brunch (Printable Version)

Airy baked egg whites crowned with just-set yolks — an elegant, light brunch or breakfast option.

# What You Need:

→ Eggs

01 - 2 large eggs, separated (whites and yolks kept whole)

→ Seasonings

02 - 1/8 teaspoon salt
03 - 1/8 teaspoon freshly ground black pepper

→ Optional additions

04 - 2 tablespoons finely grated Parmesan or cheddar cheese (optional)
05 - 1 tablespoon finely chopped chives or parsley (optional)

# Directions:

01 - Preheat oven to 450°F and line a baking sheet with parchment paper; position a rack in the center of the oven.
02 - Carefully separate the whites from the yolks, keeping the yolks whole; transfer each yolk to its own small bowl and set aside.
03 - In a clean mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
04 - Gently fold the salt, pepper and any chosen optional cheese or herbs into the whipped whites, maintaining as much volume as possible.
05 - Spoon the whipped whites onto the prepared baking sheet in two even mounds and use the back of a spoon to create a deep well in the center of each mound.
06 - Bake the whites for 3 minutes to set the exterior, then remove the tray from the oven.
07 - Carefully place one yolk into the center of each well and return to the oven; bake 3 to 5 minutes more, watching closely until the yolk is just set but still slightly runny.
08 - Serve immediately while warm, garnished with extra herbs if desired; pair with toast or a light salad as preferred.

# Expert Advice:

01 -
  • It turns a simple egg breakfast into something playfully stunning with almost no fuss.
  • The cloud-like texture is both light and satisfying—a delight you'll want to make again and again.
02 -
  • If even a hint of yolk sneaks into your whites, they won’t whip up—so separate carefully.
  • I learned that overbaking makes the clouds chewy instead of airy; checking them at the minimum time keeps them pillowy.
03 -
  • Wipe your bowl and beaters with vinegar or lemon juice to ensure spotless whipping—any grease keeps egg whites from fluffing up.
  • Try a pinch of cream of tartar in the whites for extra stability if you’re serving a crowd or doubling up.
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