Classic Cloud Eggs
This whimsical breakfast is made by whipping egg whites into stiff, glossy peaks, then baking them into pillowy nests before nestling a bright yolk right in the center. The result is part soufflé, part baked egg, and entirely magical.
Equipment
- Electric hand mixer or stand mixer with whisk attachment - Essential for whipping egg whites to stiff peaks
- Rimmed Baking Sheet - Half-sheet pan, approximately 18 x 13 inches / 46 x 33cm
- Parchment paper - Non-stick parchment is essential
- Large mixing bowl - Make sure it's completely clean and grease-free
- Small bowls or ramekins - 4 pieces, to hold separated yolks
- Rubber spatula or large spoon - For folding mix-ins gently
- Large spoon or ice cream scoop - For dolloping the whites onto the baking sheet
- Oven mitts
- Microplane fine grater - For finely grating Parmesan cheese
- Skillet - For cooking bacon
- Paper towels - For draining cooked bacon
Ingredients
- 4 large eggs - at room temperature
- 4 strips bacon - cooked and crumbled
- 3 tablespoons Parmesan cheese - 15g, finely grated
- 2 tablespoons fresh chives - finely sliced
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper - freshly cracked
- cooking spray or neutral oil - for greasing the baking sheet
Optional Garnishes
- extra chives - for topping
- flaky sea salt - for topping
- freshly cracked black pepper - for topping
For Serving
- toasted bread or sourdough - optional but highly recommended
Instructions
- Preheat oven to 450°F (230°C) with rack in upper-middle position. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or oil.
- Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels, cool, then crumble into small bits.
- Separate eggs one at a time, placing each yolk in its own small bowl and adding whites to a large mixing bowl. Ensure no yolk gets into the whites.
- Add salt to egg whites and beat with an electric mixer on low speed until foamy, then increase to medium-high and whip until stiff, glossy peaks form, about 2-3 minutes.
- Gently fold in crumbled bacon, Parmesan, chives, and black pepper using a rubber spatula. Fold just until combined, about 6-8 folds, being careful not to deflate the whites.
- Drop 4 large mounds of the mixture onto the prepared baking sheet, spaced 2 inches apart. Shape into nests with a shallow indentation in each center.
- Bake for 3 minutes until the whites are set and just beginning to brown at the tips. Remove from oven and re-create the indentations if needed.
- Carefully slide a yolk from its bowl into the well of each cloud. Return to oven and bake 2-3 minutes longer, until yolks are runny to jammy as desired.
- Remove from oven and sprinkle with flaky sea salt, extra pepper, and chives. Serve immediately on toast or alone while the whites are still puffy.
Notes
- Room temperature eggs: Let eggs sit at room temperature for 15 minutes before starting. Cold egg whites don't whip as voluminously.
- Clean equipment: Ensure your bowl and beaters are completely grease-free. Even a trace of fat will prevent stiff peaks. Wipe with white vinegar for insurance.
- Don't over-fold: Fold mix-ins gently and minimally, just until combined. Over-stirring will deflate the whites and result in flat clouds.
- Create deep wells: Make indentations wider and deeper than you think you need. This prevents the yolk from sliding off the cloud.
- Work quickly: After the first bake, add yolks and return to the oven immediately. The whites will begin to deflate if left out too long.
- Don't over-bake yolks: Check at 2 minutes. Yolks continue cooking from residual heat after removal, so remove when still slightly wobbly.
- Serve immediately: Cloud eggs are best enjoyed right out of the oven. They begin to deflate within minutes of coming out.
- Make-ahead tips: Cook and crumble bacon up to 3 days ahead. Separate eggs up to 2 days ahead, storing whites and yolks separately in the fridge.
- Wet ingredients caution: If adding vegetables, pat them dry first. Moisture will make the whites weep and flatten during baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 1 day. Reheat in a 350°F oven for 5-6 minutes, not the microwave.