Cloud Eggs

Let’s be real, avocado toast is so 2016.  And I’m not a fan of smoothie bowls.

So cloud eggs are food sensation this girl can get behind.

Cloud eggs are basically just a different way to serve an egg, however, they are a bit more involved, you have to whip the white until it forms a stiff peak.  What does this mean?

It essentially means you’re beating the hell out of the whites (actually you’re whipping in more air).

A few tips:

Fresh eggs will separate more easily (separate the yolk from the white), however, room temp eggs will form the peaks easier.  So for baking (i.e. making meringues), etc if you can let the egg whites site at room temperature for a bit, this will serve you well.

You can whip the whites several ways, with whisk and a bowl (and a bit of elbow grease), a hand mixer, or a stand up mixer.  Since I just got a stand up mixer for my bridal shower (thanks mom) I used this!  AND I WAS SO EXCITED AND PLEASED WITH THE RESULT!


Cloud Eggs

  • Servings: 1-2
  • Difficulty: easy-moderate
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2-4 eggs separated




  • Preheat your oven to 450, in some prep bowls or ramekins, separate your yolks from your whites.  For ease, I put one yolk in each ramekin.
  • Add your whites together, I added a pinch of cream of tarter, and a pinch (literally a pinch) of salt
  • Beat your whites until you form stiff peaks (see below)
  • Spoon your whites into mini coccettes, or onto a baking sheet lined with silpat, or parchment paper.
  • As you spoon them on, create a little well at then spoon each yolk into their little wells.
  • Bake for 5-6 minutes for runnier eggs, and 8-10 minutes for a firmer yolk

How do you know if you have stiff peaks?  They hold their own- I’ll explain.  

Egg whites are fairly temperamental, and you need to be patient with them.  Soft peaks mean if you pick your whisk up, they will stand up, and droop over, and may even drip.

You don’t want that.

Firm peaks will stand and and droop a bit.

You still don’t want that.

The way I learned how to understand what a stiff peak is, is from baking (or watching my mom) lemon meringue pies.  She would lift the whisk from the whites, and pull it straight up, and turn it over (whisk goes from bottom to top, vertically).  If the whites, hold their form the entire time, and preferably even make a little wave- this is perfection.

This is what you’re trying to get. 

Here I used a spoon- and flipped it upside down, where the peak holds its form

I used my mini coccettes to make mine, by again you can use a baking sheet with either parchment paper or silpat. 

To be completely honest, this is just another way to prepare and egg. If you wanted to get really wild you can always put a cloud egg on avocado toast. 

I also opted to try it because I had the time and I have a new stand up mixer- and wanted to see how fast I could whip the whites with that. 

(Side note: it was awesome).

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