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.
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Why we love this recipe
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 have an egg sitting in its own edible cloud. But it’s not a fantasy, it’s real!
The cloud is the egg whites, whipped into soft meringue peaks and swirled with a little parmesan cheese. They bake up into a gentle consistency that is sort of like the softest bread you have ever eaten.
Then you nestle the egg yolks into the clouds, pop them back in the oven for a few minute and abracadabra! Egg clouds!
All of this takes about 15 minutes from start to finish, and it’s also a great way to make a whole bunch of eggs all at once if you are feeding a crowd.
Ingredients you need
Ingredient notes and substitutions
- Eggs: We use extra large eggs for this recipe, but you can use any size you have on hand.
- Cheese: Parmesan cheese is always our choice for this recipe – it adds a little gentle saltiness – but you can use any kind of shredded or crumbled cheese. Or you can leave the cheese out altogether if you want a pure egg taste!
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how to make this recipe
STEP 1: Line a cookie sheet with parchment paper or a silicone mat and turn your oven on to 450 degrees. Separate your putting all the whites into a mixing bowl together, and each yolk into a separate little cup.
STEP 2: 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.
PRO TIP: 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.
STEP 3: 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.
STEP 4: 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.
STEP 5: After three minutes the eggs in clouds will be finished! The whites will have a soft, bread-like consistency and the yolks will be soft-set.
STEP 6: Slide a spatula under each one and transfer them to a pretty plate. You have made egg magic!
Eggs in clouds. Because we all need a little magic in our breakfast now and then!
Recipe FAQs
There are millions of ways and gadgets to separate eggs, but here is how I always do it: Wash your hands good, then break the egg into your hand so that the white spills into a mixing bowl and the yolk stays on your fingers. Slip the yolk into a separate bowl and voila! Perfect separated eggs.
You can! The clouds will brown up a little more, but they will still be delicious. Bake the clouds for three minutes, add the yolks, and then leave them in for six minutes instead of three.
You can! Just make sure it is grated (or crumbled, depending on the cheese) as finely as possible.
I wish I could say yes…but nope! They need to be made right before they are enjoyed in order to keep their lovely warm texture. But since they only take about 15 minutes from start to finish, that’s not too bad!
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Want to round out your meal?
We do love some heavenly bacon with our magical egg clouds, and this brown sugar bacon is the most heavenly bacon we know!
And how about some maple syrup blueberry muffins on the side?
Other egg recipes we love!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
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
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
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
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- Eggs: We use extra large eggs for this recipe, but you can use any size you have on hand.
-
- Cheese: Parmesan cheese is always our choice for this recipe – it adds a little gentle saltiness – but you can use any kind of shredded or crumbled cheese. Or you can leave the cheese out altogether if you want a pure egg taste!
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. :)
Sal says
Nice job. Have you consider frying them? How about adding sautรฉed sliced mushroom, or chopped pepper and onions, Lots of possibilities. I like it very much.
Thanks.
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!
Ro says
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!
Foodiewife says
These are brilliant! I’m in the breakfast making doldrums, so this will be a fun new twist in the morning. Thanks!
Vickie says
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!
Joanne says
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!
Vickie says
Such a neat idea and simple. Can’t wait to try them in the morning!
Hope you love them as much as we do!
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!
Becca says
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!
Susan says
So very cute. Thanks Kate.
Aren’t they adorable? Thank YOU! :)
Letty says
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. :)
Elizabeth Alvarez says
Dear Kate,
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.
Thank you!!
Hot buttered toast (a thing of beauty in itself) would be PERFECTION with these. I’m going to try that next!
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!
Daniel says
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! :)
Sue says
Hi Kate – the recipe says 450 but your comment here says 425. Which is the temp you use?
Sue says
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. :)
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!)