Easy Cloud Eggs are egg whites whipped to a cloud and baked with the yolks in the center, a whimsical swap for any egg presentation. The whipped and baked egg whites resemble puffy clouds that surround a sun (the yolk), which explains how cloud eggs got their name.
Trending Cloud Eggs
There are food trends that come and go and then there’s the egg that no matter how you serve it, it just becomes all the more loved.
The first time I saw a cloud egg I thought for sure, ‘this can’t work’. Wrong! So easy and beautiful.
When you think of every way you might want to showcase an egg, try swapping out the cloud egg instead:
- Egg Muffin Cups – perfect eggs to-go
- Shakshuka – eggs on a bed of roasted peppers and tomatoes
- Cilbir – eggs over garlic yogurt
- Perfectly Poached Over Latkes – over a potato pancake
On top of many favorite recipes, place a whimsical cloud egg and watch the faces of those about to indulge in spender!
Origin of Cloud Eggs
Leave it to the French to create something so whimsical in the culinary world. Apparently these eggs first appeared in the 17th century in France.
The recipe for Oeufs a la Neige, (eggs in snow) was published in Le Cuisinier Francois in 1651. Ahhhh the beauty the French bring to our table.
Cloud Eggs On A Salad
My first attempt at cloud eggs didn’t disappoint. I had planned a light spring luncheon with a few gals and wanted to serve something healthy, light and yet eye catching.
It was a risk to lean heavily on the egg presentation to turn out moments before serving, but it was spectacular!
The bright spring green, the white cloud and that bright yellow yolk received praise as I set the plates before my guest.
When their fork went into the yolk and the yellow gold trickled down to merge into the salad, it was pretty impressive!
Obsession With Eggs
Every culinary person, every food blogger, every food photographer will tell you, ‘if you want to draw the eye to a plate, put an egg on it’!
The stark white against the bright yellow? The fatty trickle of a yolk as it merges with other ingredients on the plate? The mind’s eye, knowing how delicious an egg always is at first bite?
I don’t know, but these cloud eggs take ‘show-stopper’ to a new level of eye catching.
White Clouds On A Plate
In the culinary world, there are only two things that can be whipped to a huge mound of white puffy clouds on a plate: cream and egg whites.
What is our favorite part of a lemon meringue pie, or a pavlova, or our favorite latte? Yep, white clouds!
Flavor In The Cloud Egg
While these eggs don’t need anything other than a sprinkle of salt while whipping the egg whites, maybe a pinch of white pepper, a finely grated cheese is also a nice addition to the egg whites.
Although honestly, I wouldn’t add anything to detract from the beautiful bright white of the eggs. Cheese will dull their appearance and maybe reduce the fluffy cloud just a little.
How To Make Cloud Eggs
The process is simple enough.
- whip egg whites to a peak
- place mounds on a baking tray
- indent a place to add the yolk later and bake for 3 minutes
- pull out the tray and gently add the yolk in the sturdy semi-baked egg white
- bake another 4 minutes
Tips To Make Cloud Eggs Easier
Putting each yolk individually in a little cup makes adding it to the baked egg whites so much easier.
An important step before baking, is to use parchment paper on the baking tray and a very thin brushing of non-stick ‘something’.
This makes serving time a breeze. I was always told not place egg whites on top of anything that has oil, otherwise it could break down the whipped egg white.
Honestly… this was how I ruined my first batch of macarons, they all stuck to the parchment paper. Spray just a little, then wipe it smooth.
- Salt and White Pepper
- Mixing bowl
- Electric Mixer
- Cooking spoon
- 4 small cups – about 1 ounce size
- Baking sheet pan
- Parchment paper
Easy Cloud EggsCourse: EggsCuisine: WhimsicalDifficulty: Easy
Cloud Eggs are egg whites whipped to a cloud and baked with the yolks in the center, a whimsical swap for any egg presentation.
Eggs – 4, room temperature
Salt and White pepper – just to taste
- Preheat oven to 400. Place a sheet of parchment paper on a cooking tray. Lightly spray or brush a non-stick oil.
- Separate the eggs. It helps to put each yolk in a tiny cup all its own. So much easier to add later.
- Begin whipping the egg whites. Stop when foamy and sprinkle a pinch of salt and white pepper (if using). Continue to whip until they hold a peak.
- Gently spoon four cloud mounds onto the prepared baking sheet. With the back of a spoon, create a little crater in the center of each cloud. The higher the mound and deeper the crater, to prettier the presentation.
- Bake for 4 minutes. Gently take them out of the oven. Carefully place each yolk in the center of the crater. Back into the oven for another 3 to 4 minutes. Watch them.
- Remove from the oven and let sit a minute or two before using a spatula to remove from the baking tray.
- The addition of grated cheese is delicious in the egg white but remember it will also dull its color. A sprinkle of black sesame seeds in the egg whites while whipping adds an interesting black and white presentation.