Air Fryer Cloud Eggs
These stunning, pillow-soft eggs are whipped into golden clouds and cooked to perfection in the air fryer in under 15 minutes. The result is a low-carb, high-protein breakfast that looks like it belongs on a fancy brunch menu.
Equipment
- Air fryer - Basket-style or oven-style, 5-6 quart capacity recommended
- Electric hand mixer - Essential for getting stiff peaks quickly; stand mixer also works
- Large mixing bowl - Clean and completely grease-free for best results
- Small Bowl or Ramekin - For holding yolks safely before adding them
- Parchment paper - Air fryer liners recommended; or silicone liner
- Spatula - For folding ingredients and lifting finished clouds
- Large Spoon or Cookie Scoop - For shaping the cloud mounds
- Egg Separator - Optional but helpful
Ingredients
- 4 large eggs - yolks and whites separated, room temperature if possible
- 1/4 teaspoon fine sea salt - 1.25 ml
- 1/4 cup Parmesan cheese - 25 g, freshly grated
- 1/4 teaspoon black pepper - 0.5 g, freshly cracked
- 2 tablespoons fresh chives - 6 g, finely chopped, optional but highly recommended
- 2 tablespoons crispy cooked bacon bits - 15 g, optional
- cooking spray or oil - for greasing parchment
Instructions
- Separate the eggs carefully, keeping each yolk intact in a separate small bowl. Place all egg whites in a large, completely clean and grease-free mixing bowl.
- Preheat the air fryer to 375°F (190°C) for 3-5 minutes. Cut parchment paper to fit the basket and lightly spray with cooking spray.
- Add salt to the egg whites and beat with an electric mixer on medium-high speed until stiff, glossy peaks form, about 2-4 minutes. Do not overbeat.
- Gently fold in the Parmesan cheese, black pepper, and optional chives and bacon bits using a spatula with slow, sweeping motions until just combined.
- Divide the whipped mixture into four mounds on the prepared parchment paper. Shape each into a cloud and press a small well into the center of each.
- Cook the egg whites at 375°F (190°C) for 3 minutes until puffed and lightly golden.
- Carefully slide each yolk into the well of a cloud. Sprinkle with additional salt and pepper if desired.
- Return to the air fryer and cook for 2-3 minutes at 375°F (190°C), depending on desired yolk doneness. Serve immediately.
Notes
- Use a squeaky-clean bowl and beaters. Any trace of fat or yolk will prevent the whites from whipping to stiff peaks. Wipe equipment with white vinegar for best results.
- Room temperature eggs whip up faster and to a higher volume than cold eggs straight from the fridge. Let them sit out for 10-15 minutes before whipping.
- Separate eggs one at a time over a small bowl before adding the white to the main mixing bowl. This prevents a broken yolk from ruining the entire batch.
- Do not skip preheating the air fryer. The instant burst of heat helps the egg whites puff up correctly.
- Fold gently and only until ingredients are just combined. Overmixing deflates the egg whites and results in flatter clouds.
- For a runny yolk, cook for 2 minutes during the second cook. For a fully set yolk, cook for the full 3 minutes.
- Work quickly after whipping. The egg whites will start to settle and deflate if left sitting out.
- Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in the air fryer at 300°F (150°C) for 1-2 minutes. Not suitable for freezing.
- Variations to try: cheddar and chive, everything bagel seasoning, spicy sriracha, Italian herb, or smoked salmon and dill versions.
- This recipe is naturally low-carb, keto-friendly, and gluten-free in its base form.