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My Cloud Eggs Are So Fun!
I don’t make cloud eggs often, but they’re a nice way to switch up the usual scrambled or fried routine. The whites get whipped and baked into little nests, then you drop the yolk in and finish cooking. It’s simple, and kind of fun if you’re in the mood to try something different, especially on toast with avocado.
You can make them in the oven or in the microwave, depending on what you prefer, but my kids and I both enjoyed the oven-baked version more because the whites get a little golden and have more flavor.
Cloud Egg Ingredients
- Eggs: Go for large eggs to get some big clouds. The recipe calls for 2 eggs, but you can easily double it.
- Salt: Add the salt on top of the egg whites to flavor them. You can also do pepper, but I like to leave the clouds white so I only add the pepper when it’s time to eat them.
How to Make Cloud Eggs in the Oven
How to Make Cloud Eggs in the Microwave
Cloud Eggs Recipe
Video
Ingredients
- 2 large eggs
- ⅛ teaspoon salt
Instructions
Oven Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Spray the parchment paper with cooking spray.
- Crack each egg and separate the egg yolks from the whites. Place each egg yolk in individual small bowls or keep inside their shells. Place the egg whites and salt in a large bowl of a stand mixer.
- Using a whisk or a handheld mixer or stand mixer fitted with the whisk attachment, beat the egg whites, starting on low speed and then slowly increasing to high speed, until stiff peaks form, about 3 minutes in a stand mixer.
- Use a spoon to transfer the stiff egg whites onto the prepared baking sheet and form two mounds. Then use the back of a spoon to make egg yolk-size indentations in the center of each one so they look like nests. Bake for 2 minutes.
- Remove from the oven, then gently place each egg yolk in the indentation of each cooked egg white. Return the baking sheet to the oven, and cook for 4 more minutes. Allow it to cool for one minute. The yolk will continue to cook as it cools.
- Serve over avocado toast, if desired.
Microwave Instructions
- Crack each egg and separate the egg yolks from the whites. Place each egg yolk in individual small bowls or keep inside their shells. Place each egg white along with a pinch of salt in a microwave safe bowl or mug.
- Using a whisk or a handheld mixer or stand mixer fitted with the whisk attachment, beat the egg whites in the bowl until stiff peaks form, about 3 minutes with a hand mixer.
- Use the back of a spoon to make an egg yolk-size indentation in the center of the bowl so it looks like a nest. Microwave the egg whites for 25 seconds.
- Place the egg yolk carefully in the middle of the cooked egg whites, and return to the microwave for 30 more seconds, or more depending on desired level of doneness.
- Serve over avocado toast, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Cloud Eggs recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Grated Parmesan or Gruyère Cheese: Shred a tablespoon on top while the egg yolks are cooking to add more flavor.
- Chopped Fresh Herbs: With eggs, I like chives, basil or parsley to brighten the whole thing up right when it’s done cooking. Brightens up the eggs with fresh, aromatic flavors.
- Smoked Salmon: This is great if you’re adding the cloud eggs on toast with a layer of smoke salmon on top. But you can also chop them up on add on top of the cloud eggs.
- Capers or olives: I’m always a fan of adding Mediterranean-style saltiness especially because I keep capers and olives in my pantry always!
Recipe Tips
- Separate the egg whites from yolks while the egg is cold. As the egg warms up, it can get harder to separate the yolks from the whites. After separating, you can wait a few minutes before whipping the whites since it’s easier when they’re at room temperature.
- Don’t overbeat the egg whites. As soon as you see the whites get stiff peaks on the mixer, don’t beat anymore or the peaks can collapse and become foamy instead.
- Make sure the bowl or mug you use is completely clean and dry. There’s no need to grease the mug beforehand. In fact it’s best not to since a dry clean mug will help the egg whites whip up more easily. Plastic bowls sometimes have a thin, oily residue that can inhibit the egg whites from whipping. For that reason, its best to use metal, glass or glazed ceramic.
- Use a spoon or spatula to create a crevice inside each egg white cloud. This will help get that egg yolk in place so it stays together when cooking.
Serving Ideas
FAQs
I’m not a huge fan of cold eggs or reheating them the next day, but you could store any leftovers in the fridge in an airtight container for a few days. I would just reheat them in the microwave!
Check that the mug or bowl you’re using is completely clean without any water or cooking spray. Also, make sure that no egg yolks fell into the whites accidentally since their fat can prevent the whites from whipping properly.
Just like most cooked egg white, the cloud portion of this egg recipe doesn’t really have much of a taste. But the yolk will have the usual egg flavor you’re used to. Be sure to add seasoning after they’re cooked and add flavor by what you decide to serve them with!
More Egg Recipes:
- Vegetable Frittata
- Avocado Baked Eggs
- Sweet Potato Toast with Fried Eggs
- Sheet Pan Eggs
- Broccoli Cheese Quiche
- Air Fryer Hard Boiled Eggs
- Baked Eggs in Bread
This Cloud Eggs recipe was originally published on February 22, 2021, and has recently been updated with new photography, step-by-step images, and recipe tips to help make the recipe. It also now includes a sheet pan oven method, plus the original microwave method.
