Cloud Eggs

5 from 18 votes

Cloud eggs are a fun breakfast idea made by whipping egg whites, then cooking with the yolk; quick and easy-to-make in a mug in the microwave

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If you’re looking for a fun way to switch up your breakfast for the weekend or to experiment with your kids for brunch, try these cloud eggs. They’re made by whipping egg whites into stiff peaks, then adding the egg yolk in the middle and cooking. There are many oven-baked versions, but this microwave one is faster with less clean-up!

Cloud egg served with a side of toast
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How to make egg clouds in a mug

  • Start by separating the egg white from the egg yolk. You can keep the yolk in the shell for easy transferring and to make sure it stays intact.
Egg separated into whites and yolk
  1. Make sure there is no yolk in the egg whites, and bring it to room temperature if you have time.
  2. Use an electric hand mixer to start beating the egg whites.
  3. After a minute the whites will start to grow and look creamy.
  4. After another minute it should start to look solid and form stiff peaks. That’s when you can microwave it for the first interval of cooking.
  5. When it comes out, create a little crevice for the egg yolk using the back of a spoon.
  6. Drop the egg yolk into the crevice in the egg white cloud and return to the microwave for the second interval of cooking.
6 image collage to show how to make the cloud egg in am ug
  • You can cook it to your desired doneness. Then enjoy it straight out of the mug dipping toast into it or adding toppings on top. Or you can slide it from the mug into a plate or a piece of toast.
Final cloud egg made in a mug

Tips for making the recipe

  1. 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.
  2. 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.
  3. 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. Spruce Eats notes that plastic bowls 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.
  4. Use a spoon or spatula to create a crevice inside each egg white cloud. This will help secure the egg yolk in place so it stays together when cooking.

Frequently asked questions

Can I bake the cloud eggs instead?

Yes, instead of microwaving them, you can bake the egg whites at 450°F for 3 minutes, then add the yolk and bake for 2-3 more minutes until the yolks reach your desired doneness.

Why are my egg whites not whipping?

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.

How do they taste?

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 feel free to serve with a cheesy toast, butter toast or avocado toast.

Cutting into cloud egg on a plate with side of toast and avocado

When you’re looking for a kid-friendly delightful and creative breakfast, these cloud eggs will do the trick. They take a couple minutes to prep and less than a one minute to cook. Let’s not forget the clean-up is a breeze, which is always a bonus!

More egg recipes:

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Cloud Eggs

Cloud eggs are a fun breakfast idea made by whipping egg whites, then cooking with the yolk; quick and easy-to-make in a mug in the microwave
5 from 18 votes
Servings 1 serving
Course Breakfast
Calories 63
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
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  • Crack the egg, and carefully place the whites only in a microwave safe bowl or mug. Keep the egg yolk inside the shells.
  • Using a whisk or a handheld mixer or stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form.
  • Microwave the egg whites in the bowl or mug for 25 seconds.
  • Place the egg yolk carefully in the middle of the cooked egg whites, and return to the microwave for 20 more seconds, or more depending on desired level of doneness.
  • Sprinkle with salt and pepper and serve with toast or in the bowl/mug, if desired.



Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge but best eaten right after they’re made.
* Please note the nutrition label does not include the toast or avocado.


Calories: 63kcal, Carbohydrates: 1g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 62mg, Potassium: 61mg, Sugar: 1g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
5 from 18 votes (18 ratings without comment)

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