These cloud eggs are the coolest looking eggs ever! Fun to make, super tasty to eat, they’re the perfect attention-grabbing breakfast for an Easter or Mother's Day brunch! I love the reaction when I put these cloudy egg whites on the breakfast table - it never disappoints!
Easter is all about sharing a meal with family, and let's face it, overeating a bit. And of course, chocolate easter eggs.
I love chocolate easter eggs! But I also like to take the easter egg theme to the breakfast table (without actually eating chocolate for breakfast)!
These non-chocolate eggs (real eggs) almost always feature in my easter weekend. Cloud eggs are perfect for lazy weekend breakfasts. The baked egg whites turn your breakfast into something special and fun.
Master this tasty, quick cloud eggs recipe for easter, and add them to your egg recipe options for any weekend breakfast treat. Bring joy to your life and share it with loved ones. Read on!
What Are Cloud Eggs?
Deliciously fluffy and fun to make, cloud eggs are puffy cloud made with baked egg whites. The golden egg yokes are nested in the centre of the fluffy egg white cloud. And I just love to serve roasted paprika, chives, spring onions or other toppings to really bring them to life. And the perfect fluffy egg delight is ready just in 10 minutes. You’ll love this!
It’s not all that commonly known, but these egg clouds have existed for centuries in France. They’re called Oeufs à la Neige (eggs in snow), and were published in a cookbook - Le Cuisinier François - in 1651. (source)
Cloud Eggs Ingredients
These puffy eggs can be made with only three ingredients!
Egg: Fresh large eggs work the best. It's best to keep them in the fridge before use. This helps to separate egg whites and egg yolk easily.
Roasted paprika: The flavour of paprika works well with baked cloud eggs. I also added it for the colour contrast to make the eggs even more exciting.
Grated Parmesan cheese: Whipping the egg whites means you can pack extra flavour into them. My favourite is Parmesan cheese, but Cheddar also works.
Black pepper and salt: For seasoning and balancing the flavour. They are not counted in the ingredient numbers.
Chive: Chives are just perfect with these puffy clouds – bringing freshness and extra flavour.
Lemon juice: It’s not necessary but if you have lemon juice, add a teaspoon to the egg whites after 30 seconds of whipping. It’ll save whipping time and make them shiny on the surface. White vinegar or cream of tartar also work.
Toast: Serve cloud eggs on toast. I just love sourdough, but English muffins, bagels or even brioche is great..
Butter: Add butter generously on the toasted bread before whisked white eggs are placed on it. For me, it’s a delicious necessity!!
Grated cheese: Add ¼ cup of Parmesan or Cheddar cheese to the whipped egg whites and bake them in the oven.
Garlic powder: Add ½ spoon of garlic powder to the whipped eggs and mix them up before baking them.
How to make fluffy cloud eggs
Whisked egg whites are the star in this recipe. Here are some useful ideas to help you make them perfect.
How to make egg whites
There’s no need to overwhip the egg whites and no need to use an electric mixer for this recipe. Of course if you’re cooking lots of eggs you can use a mixer, but this fluffy cloud egg recipe only requires whipping for about two minutes by hand.
Scoop up whipped eggs gently with a tablespoon being careful not to break the whipped egg whites as you place them on a baking tray.
Cooking egg whites
Egg whites are cooked for four to five minutes in the oven before gently placing egg yolks onto the clouds. I've found four and a half minute is best. If egg whites are not cooked properly, egg yolk will sink when placed on top.
Put egg yolks on the egg whites, then bake for a further three minutes for runny eggs or bake for five to eight minutes for firm or hard yolks. Sprinkle seasoning on top. Do not over bake.
To make eggs in clouds look good, make a small indentation with the tablespoon on top of the egg whites for the egg yolk.
Why baking them separately?
Egg yolks are baked as perfectly soft eggs by placing them on top of the whites later. If you prefer hard yolks, bake them on the whipped whites at the same time and cook for six minutes total.
Tips for the Best Egg Clouds
How to tell that the stiff peaks are ready
After whipping, the peaks should stand up. To test, tilt the bowl almost upside down and if they hold firm, they’re right.
Clean the utensil
Make sure to use clean bowl with no residual water or oil in it. If there’s any present, the egg white won’t whip well and form into a firmer structure.
Separate the egg yolks from the whites
Make sure that egg yolks and the whites are completely separated. Even a tiny bit of yolk will mean the egg whites won’t whip well.
MIKLIA breakfast ideas with eggs
- 2 eggs
- sea salt (pinch)
- grated Permesan cheese (Mozarella or Swiss)
Optional for topping
- 1 tablespoon chive
- ½ cup cherry tomatos
- black pepper (pinch)
- Preheat the ove at 375°F (190°C).
- Splay oil on a baking tray or on place baking paper.
- Separate the egg yolks from the whites. Place each eggs into a small container separately. Leave them for later use.
- Add a pinch of sea salt onto egg whites. Keep whipping with a whisk. Once thest if peaks stand from the whipped white eggs. It's ready. Add grated Permesan and fold with a tablespoon.
- Scoop up whipped egg whites with the tablespoon and place them on a bakingtray. Make a little well on top to place the egg yolk in later.
- Bake egg whites for four and half minutes. Then remove them from the oven and place the egg yolks onto each white cloud and bake another three minutes for runny or up to eight minutes.
- Remove the egg clouds from the oven and sprinkle paprika, black pepper, chive and cherry tomatos. That's it! Serve with slices of bread!