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.
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…
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
- 4 eggs
- 1/4 cup shredded Parmesan cheese
- 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!
Equipment We Used to Make This Recipe
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
Judy in SATX says
Love this! If I prefer a firmer yolk, can I out the yolk on the nest right at the beginning? Thanks!
Hi Judy! You know, I haven’t tried it that way but I don’t see why that wouldn’t work just fine. If you test it out will you come back and let me know how it goes? :)
Dawn H says
You can absolutely add them at the beginning! I tried them today. I checked them at six minutes (but only had the oven at 350, since I was doing biscuits at the same time) and they were not done, so I left them in. 15 minutes (along with the biscuits) at 350 was perfect!
Thanks so much Dawn – great to have this variation on the cooking temp and time! (And I bet they were great with biscuits!)
Brin de cuisine says
this is a very nice and yummy idea, thank you !
My pleasure – hope you love it as much as we do!
Would be nice to know what temperature you use for 3mins and if one could microwave them
Hi Daniel! Sorry, but these can’t be microwaved – you need the oven, and you do need those 6 minutes at 450. But it will be worth it! :)
Hi Kate – the recipe says 450 but your comment here says 425. Which is the temp you use?
Hi Kate – the recipe says 450 but your comment here says 425. Which is the temp you use?
Sorry about that – 450 is the right temperature. :)
Elizabeth Alvarez says
This recipe and savory surprise made my 10 and 1/2-year-old VERY happy — we served on hot buttered toast – perfect for a lazy dog day of summer morn.
Hot buttered toast (a thing of beauty in itself) would be PERFECTION with these. I’m going to try that next!
Wow! I had never hear of these. Totally makes sense and I cannot wait to try them out.
A rockin’ recipe!
Thanks Letty! The egg is an Amazing Thing. :)
So very cute. Thanks Kate.
Aren’t they adorable? Thank YOU! :)
We can’t do dairy. Could I eliminate the cheese or would I need to substitute something in its place?
Thanks! This recipe looks delish.
Hi Becca! I think if you added a little seasoning to the whites – just salt and pepper to give them a little zing – they would be fine. The major flavor comes from the lovely yolk!
Liz Nealon says
I would sprinkle some nutritional yeast to replace the parmesan. Should punch up the taste without adding dairy.
Great idea Liz!
Worlds Worst Cook says
I am a disaster in the kitchen – But saw this and thought, why not!
Made it for my two daughters aged 4 and 3, whipped up the egg whites, forgot to add the parmesan so sprinkled it on the top before I put the ‘clouds’ in the oven and served on brown buttered toast – They loved it!!
Every morsel consumed with passion!
No more tinned beans on toast for my two!!
Thanks so much for sharing!
Well, you are no longer the world’s worst cook then! I’m so glad they (and you) liked it!
Such a neat idea and simple. Can’t wait to try them in the morning!
Hope you love them as much as we do!
I’m so amazed! How did you ever think of these?!
I had a vague memory of these from my childhood (can’t remember if it was at home or at a restaurant), and so did a friend of mine who reminded me of them recently…so I decided to recreate them. Just as good as I remembered!
We have been eating these for many years, but we fix them a little different. We put a slice of bread down, then a slice of cheddar cheese, then the whipped egg whites, then the yoke, then sprinkle the parmesan cheese on top and cook in oven till done. OMG they are so yummy!
These are brilliant! I’m in the breakfast making doldrums, so this will be a fun new twist in the morning. Thanks!
My son loves fried eggs, over easy, runny side up, tolerates scrambled, so “boring”…
He is going to LOVE these eggs.
Hurray! Gotta get those kids to eat their eggs!
Nice job. Have you consider frying them? How about adding sautéed sliced mushroom, or chopped pepper and onions, Lots of possibilities. I like it very much.
I don’t think the clouds would fry well – I think it needs the circulating heat of the oven. But definitely try the mix-ins!
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. :)
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! :)
Wow! I can’t wait to make these!!! :D
They are truly like egg magic! :)
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!
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!
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
I prefer my meringue with chocolate chips! :)
Ha! Well, I can’t argue with that – yay for chocolate! :)
E.George Da Marjian says
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! :)
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!
What a fun idea!
It’s egg magic!
I made those like you said and added crumbled to the egg whites after they were whipped. Turned out great
oops that was supposed to read crumbled bacon
Crumbled bacon??? LOVE IT – you are a cook after my own heart. :)