How To Make Fluffy White Cloud Eggs with the perfect runny yolk, for your next brunch to wow your guests. Always perfect for a Mother’s Day brunch!
What Are Cloud Eggs?
Cloud Eggs are egg whites whipped to a cloud, formed into nest shapes, then baked with the yolks in the center.
The whipped and baked egg whites resemble puffy clouds that surround a sun (the yolk), which explains how cloud eggs got their name.
Lucky for you, I’ve got an easy recipe to follow, that will take a simple recipe and make it look like it came from a five-star restaurant!
Fluffy White Cloud Eggs Are So Trending Right Now
There are food trends that come and go, and then there’s the egg.
It seems, 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’.
Wow, was I wrong, and it is almost too easy to be so beautiful.
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 à la neige (eggs in snow), was published in Le Cuisinier Francois French cookbook 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 friends, 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’!
That stark white against the bright yellow.
Of course, the fatty trickle of the yolk as it merges with other ingredients on the plate.
How the mind’s eye, already knows how delicious an egg always is at first bite, no matter what type of egg it is.
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 or Hot Chocolate?
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.
However, I honestly wouldn’t add anything to detract from the beautiful bright white of the eggs.
Most any type of cheese will dull their appearance.
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
Extra 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
Other Egg Recipes To Love
While we may never understand our obsession with eggs, let’s just dive in and enjoy them every way possible!
- Egg Muffin Cups – perfect eggs to-go.
- Shakshuka – eggs on a bed of roasted peppers and tomatoes.
- Cilbir – Turkish style eggs over garlic yogurt.
- Perfectly Poached Over Latkes – over a potato pancake.
How To Make Fluffy White Cloud Eggs
- Sheet pan
- Parchment paper
- 4 Fresh Eggs room temperature
- Salt and White pepper to taste
- pinch Cream of tartar not needed if using a copper bowl
- Preheat oven to 400. Place a sheet of parchment paper on a cooking tray. Lightly, very lightly spray with cooking spray, then gently wipe so there is only a hint of oil.
- Separate Eggs. Separate egg whites from the yolks. It helps to put each yolk into individual small bowls, making it much easier to add them one at a time later.
- With a hand mixer, or whisk attachment on a stand up mixer, begin whipping the egg whites on low speed at first. Stop when foamy and add a small pinch of salt and white pepper (if using), and a pinch of cream of tartar. Continue to whip at high speed until soft peaks form and they take on the appearance of egg clouds.
- On parchment-lined baking sheet, gently spoon four fluffy mounds of whipped whites onto the baking sheet. With the back of a spoon, in the middle of each white nest, make a small indentation. This will create an egg nest to add the yolk later.
- Place the fluffy egg whites into the preheated oven and set a timer for exactly 4-minutes.
- Gently take them out of the oven. Carefully and quickly, place each of the egg yolks into the center of the fluffy whites. Return the baking sheet back into the oven for just a couple of minutes, about 3 to 4 minutes. Watch them.
- Remove from the oven and let sit a minute or two before using a rubber 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. Or, simply add a sprinkle of finely chopped fresh chives before serving.