When I’m looking for a fun, yet healthy and delicious way to serve eggs, these Cloud Eggs are my go-to. I love customizing them with different seasonings, cheeses, and herbs for a low-calorie, low-carb, gluten-free and keto-friendly meal.

Easy Cloud Eggs Recipe

No matter how old you are, these Cloud Eggs just never stop being fun. Egg whites that look like puffy clouds with a yolk in the center resembling the sun—I LOVE IT.

Bonus is that these Cloud Eggs are healthy and suitable for most people following a special diet. I find they are perfect when I need a quick and easy option for weekend brunches when I’m not quite sure of any dietary restrictions.

Light and fluffy with a hint of saltiness from the Parmesan, they are a great way to change up your morning egg routine. My kids couldn’t care less about the nutritional value, but they sure love runny eggs and gobble them up every time.

Helpful Tips

• Avoid any yolk getting in. When you separate your eggs, make sure that not even the tiniest bit of yolk ends up in your whites, or you might have difficulty beating them properly.
• Bowl needs to be completely clean and dry. The bowl you use to beat the egg whites in must be 100% clean and void of any water, oils, or residue. If not, you can run into problems with the egg whites whipping up properly.
• Fold, don’t stir! When incorporating the cheese into the beaten egg whites, FOLD gently. Do not mix or pat down, or you will deflate the egg whites.
• Be gentle. When forming the nests and making the indentations, be gentle.

How to Make Cloud Eggs Step by Step

Get the oven going and prepare a baking sheet: Preheat the oven to 450°F, place the rack in the middle position, and line a baking sheet with parchment paper.

Separate the eggs: Separate the egg whites from the yolks from 4 eggs, placing all the egg whites into a medium mixing bowl, and each egg yolk into its own prep bowl.

Beat the egg whites: Add a small pinch of salt per egg white, then beat them with an electric mixer until stiff peaks form.

Fold in Parmesan cheese: Very gently fold in ¼ cup of Parmesan cheese until just incorporated, being careful not to deflate the whites. Do not mix or pat them down.

Create nests and bake: Make 4 mounds of the egg white mixture and place them onto the parchment-lined baking sheet, with indentations in the centers, so they look like nests. Bake for 3 minutes.

Add egg yolks: Take the rack out of the oven and carefully add one egg yolk to the center of each nest. Return to the oven and bake for another 3 minutes.

Serve: Serve right away with cracked fresh pepper, fresh chopped chives, or parsley, if desired.

Recipe Variations

• Use a different cheese. You could substitute with Swiss or Gruyère, but I really wouldn’t skip it altogether, or these won’t have much flavor.
• The herbs. The herbs are optional, but I love a little sprinkle of freshly chopped parsley or chives for taste and color.
• Include ham. A very small amount of finely diced cooked ham folded into the beaten egg whites would be delicious. I would avoid cooked bacon or sausage because the grease will cause the egg whites to deflate.
• Add more flavor. Fold in a ¼ to ½ teaspoon Italian seasoning, everything bagel seasoning, or ranch seasoning mix along with the Parmesan.

What to Serve With Cloud Eggs

For a weekend brunch, I’ll pair these cloud eggs with air fryer bacon, a batch of crispy homemade hash browns, and, for a touch of sweetness, strawberry shortcake scones always hit the spot.

How to Store

These eggs are best eaten right away, but if you do have leftovers, you can refrigerate them in an airtight container for up to 3 days. Reheat in a warm oven. I do not recommend freezing cloud eggs.

More Egg Recipes

• Just Crack An Egg (scramble kit)
• Breakfast Egg Muffins
• THE BEST Scrambled Eggs
• Perfect Hard Boiled Eggs
• Poached Eggs