Make a simple egg a heavenly creature with this easy and dramatic recipe for eggs in clouds! It is like breakfast magic on a plate. Pair them up with the world’s best brown sugar bacon for the ultimate breakfast treat.
Right after I made this super, super, super simple recipe I posted that picture up there on Instagram and Facebook, and got a whole bunch of “how did you DO that??” comments, which made me both ridiculously happy and slightly embarrassed to admit how easy it is to create Egg Drama.
So I just said “egg magic” and left it at that.
And it IS kind of magical that you can take an egg and a little shredded cheese and 15 minutes later have this. But it’s not a fantasy, it’s real…and here’s how.
here’s how to make this recipe
You need: a mixer, a cookie sheet lined with parchment or a silicone baking sheet, a little shredded Parmesan cheese, and as many eggs as you want to make egg clouds of of. One egg per egg cloud.
Now separate the eggs, putting all the whites into a mixing bowl together, and each yolk into a separate little cup.
Here’s my chance to tell you if you invest in a set of little Pyrex prep bowls you will use them SO MANY TIMES that you will wonder how you ever lived without little Pyrex prep bowls.
Anyway.
Whip the egg whites until they form nice sturdy peaks – just like you are making meringue. This will take a good 2-3 minutes in the mixer. When they are whipped, gently fold in the grated parmesan.
Now divide the the whipped egg white into little round clouds on your baking sheet. If you whipped four egg whites, you should make four clouds. Make a little dent in the center and pop them in a hot oven for 3 minutes.
After 3 minutes, slide the baking sheet out of the oven and carefully slide the egg yolk into each little dent in the center. Back into the oven for another 3 minutes.And that’s it!
Really. No kidding. That’s it.
Slide a spatula under each one and pop them on a pretty plate. The meringue will be soft and chewy and filled with parmesan cheese flavor, and the yolk will be creamy and wonderful.
AND you will be admired throughout your house as an egg magician. Here’s a quick video to show you how simple this dreamy recipe really is…
See? MAGIC.
Eggs in clouds. Because we all need a little magic in our breakfast now and then!
Eggs in Clouds
Make a simple egg a heavenly creature with this easy and dramatic recipe for eggs in clouds!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 4 eggs
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 450 and line a sturdy cookie sheet with parchment paper or a silicone baking mat.
- Separate eggs, putting the whites in a large mixing bowl and the yolks in separate little cups.
- Whip the whites at high speed until stiff peaks form, about 2-3 minutes.
- Gently stir in the cheese, then divide the whites into 4 “cloud” shapes on the baking sheet. Make a little well in the center of each cloud.
- Bake for 3 minutes, then slide the cookie sheet out and gently slip a yolk into each well. Cook for another 3 minutes.
- Gently remove with a spatula and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Keywords: gluten-free eggs in clouds, vegetarian cheesy eggs in clouds recipe, kid friendly fluffy cheesy eggs, keto eggs in clouds recipe
Adina says
What a fun idea!
It’s egg magic!
Martha in KS says
I was excited when I saw this recipe on TODAY Show’s website. I bought parm so I can make them. Thanks for a gorgeous recipe.
Thanks Martha! It’s so much fun!
E.George Da Marjian says
Hi Kate,
just wanted to share a old technique for frying eggs that you may like to pass on to others. Use about a half to a whole teaspoon of Hot or Mild Giardiniera oil to an equal amount of butter and fry 2 to 3 eggs to your liking. Talk about hot and Zesty! you won’t need any salt or pepper to say the least. I have to admit that I dive in dipping with fresh French bread.
Wow! Love this spicy idea…definitely going to try this! :)
Karen says
I prefer my meringue with chocolate chips! :)
Ha! Well, I can’t argue with that – yay for chocolate! :)
Beyahdonna says
Is there risk of Salmonella from the raw-ish yolk? Used to love Sunny Side Up, but then got scared at age 11, since I found out about Salmonella… I loved dipping toast in it or just making a sandwich out of it! Now I only scramble since I don’t like well done solid yolks, and I cook them BROWN lol Luckily my son loves them that way, but back to my point, sorry… adhd… Does the 6 min for whites and 3 min for yolk eliminate the risk? Beautiful piece of artwork btw! Kudos!
Hi there! I wish I could say yes, but I think the advice is generally to cook eggs until they are firm to totally eliminate all risk. I think you could leave these in the oven until the yolks were firm, but that won’t work for you since you don’t like them well-done. Luckily there are all kinds of great scrambled egg recipes too – here is my fave! https://www.framedcooks.com/2012/10/soft-scrambled-eggs-with-ricotta-and-chives.html
Matt says
Not impressed at all. I followed this recipe and the egg whites collapsed as soon as I folded the cheese in. If I was to truly describe how I’m feeling after making this I would say that I’m frustrated and pissed off. ????????????????????????????????????????
Hey Matt! I don’t blame you for feeling frustrated – that’s exactly how I feel when recipes don’t come out right. I’m thinking that if you try it again (and I hope you do – these eggs are so good, I promise) you could try beating the egg whites a little more so that they are a little firmer, and then make sure the cheese is really grated finely. I like to use a microplane grater for my cheese so that it comes out super light and fluffy. One way or the other, I appreciate your feedback – truly!
Tess says
Hi Matt. Try adding the tiniest bit of cream of tartar to your egg whites as you beat them. 1/8th of a teaspoon for every egg white. Beat your eggs to stiff white peaks before you incorporate the mix ins. Cream of tartar is an absolute must for most recipes that call for stiff beaten egg whites ( like angel food cakes or meringues) but surprisingly few recipes seem to list it in their ingredients.
Thanks Tess – great suggestion!
Andrea says
Wow! I can’t wait to make these!!! :D
They are truly like egg magic! :)
Maddie says
HI!Kate I’m just 10 but I love to cook. I thought the cloud eggs were such a good idea. They were adorabe. I love your resipes like your chocolate dinner mint cake
Hi Maddie! How great that you are cooking at age 10 – that’s when I started to cook, too! And thanks for leaving me a comment about the eggs in clouds – I think they are pretty cute, too. Happy New Year! :)
Myrna says
I have been making baked eggs for years. I use dry toast then put the whites on leaving a hole in the middle for the yolk.
Aren’t they the best? And toast makes them even better. :)