Cloud eggs are eggs that are baked with the white whipped until it is fluffy and then shaped into a nest that holds the yolk.
The end result looks like a small, edible cumulus cloud. The white is fluffy and lightly crispy on top, and the yolk is soft and shiny in the middle.
Cloud eggs are like a poached egg and a soufflé mixed together, but they only take about ten minutes to make.
They are somewhere between a trend and a technique. The way it looks makes it feel like a restaurant meal, but the method is easy enough for a weekday breakfast. That mix is why they keep showing up on brunch menus and social media feeds.
The main recipe only needs a few things.
The main part of the recipe is very simple. You only need the following for each cloud egg:
1 big egg, a little bit of salt, and a twist of black pepper
If you like warm, fragrant notes, a light grating of nutmeg will do.
One of the easiest ways to shape the clouds and keep them from spreading is to use a muffin tray, preferably one made of silicone. You can also use a small baking tray lined with baking parchment, but you’ll have to shape each “cloud” by hand.
Because the white is whipped, any extra flavour you add will stand out more. So keep the seasoning simple and exact.
How to make cloud eggs at home, step by step
1. Carefully separate the eggs
First, break each egg and separate the white from the yolk.
Put all the whites in a big bowl for mixing. Put each yolk in its own small ramekin or espresso cup. This keeps them whole and stops them from breaking when you move them to the whipped whites.
2. Beat the whites until they stand up.
Put a few pinches of salt in the bowl with the egg whites. Add a little pepper and, if you like it, a little freshly grated nutmeg.
Whisk the whites until they make stiff peaks. Using an electric mixer makes this faster and more stable. If you do it by hand, you’ll need to be patient, but it still works.
You know the whites are done when you can quickly turn the bowl to the side and nothing moves.
3. Make the “clouds” into shapes
Fill each cup of a silicone muffin tray about two-thirds of the way with the whipped whites.
Make a small hole in the middle of each piece with the back of a spoon. This “crater” will hold the egg yolk.
Carefully move a yolk from its ramekin into each hole. You can add a thin spoonful of white over the top to “seal” the yolk inside the cloud if you want a more dramatic effect.
4. Bake for a short time to make the center runny.
Put the eggs in a hot oven or air fryer at 180°C (about 355°F) for about five minutes.
This quick burst of heat sets the whites and lightly toasts the surface, but it keeps the yolk soft and runny. If you want the center to be firmer, cook it for one or two more minutes, checking on it often.
Usually, five minutes is enough time for a set, airy white and a yolk that runs out as soon as you cut into it.
Why people who love brunch like cloud eggs
For a lot of people, the appeal of cloud eggs isn’t so much about their health benefits as it is about their texture and the show.
The difference is clear: the outside is a little crunchy, like meringue, the inside is soft and foamy, and the yolk is a rich liquid that spills over toast or salad underneath.
They put in a lot of effort on social media. The height, bright yellow center, and clean edges look great on camera, especially when plated over avocado toast, roasted vegetables, or a simple piece of sourdough.
Not too heavy but still filling
The dish feels lighter than a pan-fried egg because the whites are not fried in oil.
You still get the protein from the whole egg, but with less added fat, especially if you don’t grease the silicone moulds. It gives you a different way to enjoy a runny yolk without having to give up frying or heavy brunches.
How to make your cloud eggs unique
You can get very different results by making small changes once you know the basic technique.
- Cheesy cloud: Before shaping, mix in a tablespoon of finely grated hard cheese into the whipped whites.
- Herb version: For a fresh, green finish, add chopped chives, parsley, or dill.
- Spiced brunch: Before baking, sprinkle smoked paprika or chilli flakes over the clouds.
- Vegetable base: Place the cooked cloud egg on top of wilted spinach, roasted tomatoes, or mushrooms that have been sautéed.
| Issue | Likely cause | Simple fix |
|---|---|---|
| Flat, sad clouds | Whites not whipped enough or bowl had traces of fat | Use a clean, dry bowl and whisk to firm peaks |
| Rubbery texture | Overcooking at high heat | Check after 5 minutes, remove as soon as whites colour lightly |
| Broken yolks | Rushing when transferring yolks | Use small cups, slide yolks gently into the hollows |
| Eggs sticking to the mould | Using metal tins without lining | Switch to silicone or line tins with parchment circles |
Health notes and safety when using utensils
A lot of recipes call for silicone muffin trays because cloud eggs are baked without any extra fat.
One thing to remember is that heating silicone at high temperatures and greasing it over and over again can make it break down faster. Some experts say that scratched or damaged silicone may let tiny bits of it get into food.
Using moulds that are in good condition, avoiding sharp tools, and staying within the recommended temperature range can help lower that risk. You can shape the clouds in metal muffin trays or small ramekins lined with baking paper if you don’t want to use silicone.
How to eat cloud eggs every day
Cloud eggs are still eggs when it comes to nutrition. They have protein, vitamin D, and several B vitamins, as well as cholesterol in the yolk.
Current advice in many countries says that most healthy adults can eat eggs on a regular basis. However, people with certain cholesterol problems should talk to a doctor about their own situation.
The best thing about this recipe is how easy it is to change. One cloud egg on toast is a light breakfast for a weekday. Two or three of these, served with salad, roasted vegetables, or whole grains, make a full meal that feels fancy without needing a lot of butter or heavy sauces.
When cloud eggs make sense: from trend to habit
Think about having a small brunch. When you make traditional poached eggs, you stand over a pan and time each egg, hoping the whites don’t get all over the place. You whip the egg whites, shape them in the tray, add the yolks, and then put the tray in the oven while you set the table.
It cooks all at once, which makes it easier to serve six or eight people at the same time. The visual drama also helps families with kids. Kids often like to watch the whipped whites puff up in the oven, and the name “cloud” makes them less afraid to try something new.
