Baking

Cloud Eggs (Fluffy, Dreamy, and Peak TikTok Brilliance)

3 min

Beat the whites to stiff peaks before you do anything else, because that meringue-like structure is the whole point of cloud eggs. Once they hold their shape, you scoop four mounds onto parchment and press a shallow well into each one with the back of a spoon. The wells bake for three minutes alone, then you slide a raw yolk into each and send them back in for a few more. Pull them when the edges are golden and the yolks still wobble, and you've got a runny center for dipping toast.

By Nora Calloway

A little backstory

These blew up on Instagram around 2017, where people called them cloud eggs and eggs in clouds and posted slow-motion clips of the yolk breaking. The technique itself is much older than the hashtag. French cooking has long done a baked whipped-white-and-yolk egg, and the broader idea of beating whites into a cloud goes back generations, so the internet mostly gave a name and a phone camera to something cooks had already figured out.

Cloud eggs took over the internet for good reason. They’re ridiculous. They’re fun. And they turn plain eggs into something that looks like breakfast from a fairy tale.

Whip the whites into stiff peaks. Pile them into clouds. Nestle the yolk in the center. Bake until golden. The result? Crispy, fluffy, dramatic clouds with a warm, runny heart. Break out your camera. Then break out the toast.

Step-by-Step Instructions

1 1

Prep and Separate

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Separate eggs carefully. Place each yolk in its own small bowl. (Don’t break them!)

2 2

Whip the Whites

In a clean bowl, beat egg whites and cream of tartar until stiff peaks form. They should look like shaving cream.

Gently fold in cheese, salt, and pepper if using.

3 3

Form the Clouds

Scoop whipped whites into 4 mounds on the parchment paper.

Use the back of a spoon to create a shallow well in the center of each mound (holds the yolk).

4 4

Bake the Whites

Bake for 3 minutes until the clouds are lightly golden on the edges.

Remove from oven. Carefully slide one yolk into each well.

5 5

Finish and Serve

Return to oven and bake for 2-4 minutes longer. Whites should be golden, yolks still wobbly.

Garnish with chives. Serve immediately with toast for dipping into the runny yolk.

Summary

Prep Time: 10 minutes | Cook Time: 5-7 minutes | Total Time: 15-17 minutes

Yield: 4 cloud eggs (2 servings)

Difficulty: Easy (keep those yolks intact!)

Storage Notes

Cloud eggs are not leftovers. The whites deflate. The yolks set. Eat them immediately or don’t bother. If you absolutely must, you can whip the whites ahead of time and refrigerate for a few hours. But honestly? Just make them fresh. It takes 15 minutes.

The Ingredients

Everything you need.

Prep

10 minutes

Cook

5-7 minutes

Total

15-17 minutes

Yield

4 cloud eggs (2 servings)

Ingredients

Serves 2.

4 large eggs (separated into whites and yolks)
¼ teaspoon cream of tartar (optional, but helps fluff)
Salt and black pepper, to taste
2 tablespoons grated Parmesan or cheddar cheese (optional)
Fresh chives or parsley, for garnish
Toast or avocado toast, for serving

Instructions

1
Prep and Separate. Prep and Separate. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Separate eggs carefully. Place each yolk in its own small bowl. (Don’t break them!) 2 2
2
Whip the Whites. Whip the Whites. In a clean bowl, beat egg whites and cream of tartar until stiff peaks form. They should look like shaving cream. Gently fold in cheese, salt, and pepper if using. 3 3
3
Form the Clouds. Form the Clouds. Scoop whipped whites into 4 mounds on the parchment paper. Use the back of a spoon to create a shallow well in the center of each mound (holds the yolk). 4 4
4
Bake the Whites. Bake the Whites. Bake for 3 minutes until the clouds are lightly golden on the edges. Remove from oven. Carefully slide one yolk into each well. 5 5
5
Finish and Serve. Finish and Serve. Return to oven and bake for 2-4 minutes longer. Whites should be golden, yolks still wobbly. Garnish with chives. Serve immediately with toast for dipping into the runny yolk

Swaps & Substitutions

Cream of tartar → a few drops of lemon juice or white vinegar stabilize the whites the same way; skip it and just whip a little longer if you have neither.
Parmesan or cheddar → any hard grating cheese works, or leave it out entirely for a plainer, lighter cloud.
Chives or parsley → dill, scallion greens, or a pinch of smoked paprika all give the same fresh hit.
Dairy-free → drop the cheese and use a sprinkle of nutritional yeast for savory depth instead.
Avocado toast → sourdough, an English muffin, or roasted asparagus spears all work as dippers.

Questions & Answers

Why won't my whites whip to stiff peaks?

Almost always a trace of yolk or grease in the bowl. Use a spotlessly clean metal or glass bowl, make sure no yolk slipped in when you separated the eggs, and give it a few minutes of steady beating.

How do I know when the yolks are done?

You want the whites golden and set but the yolks still jiggly when you nudge the pan. That second bake is only 2 to 4 minutes, so watch them closely or you'll lose the runny center.

Can I make these ahead?

Not really. The whipped whites deflate as they sit and the texture goes flat, so these are a serve-immediately dish. You can separate the eggs in advance to save a couple of minutes.

My clouds spread out flat instead of holding their shape. What happened?

The whites were probably underwhipped or you folded the cheese in too aggressively and knocked out the air. Beat to firm stiff peaks and fold gently, just enough to combine.

Do I have to use cream of tartar?

No. It helps the foam hold up, but the whites will still whip without it. A few drops of lemon juice or vinegar do the same job if you want the insurance.

Cloud Eggs (Fluffy, Dreamy, and Peak TikTok Brilliance)