Cloud Eggs are a healthy, delicious, and fun way to serve sunny-side up eggs! Low calorie, low carb, gluten free, and keto-friendly.
I’ve wanted to make these Cloud Eggs forever…and I finally did!
No matter how old you are, these just never stop being fun. Egg whites that look like puffy clouds with a yolk in the center resembling the sun – LOVE IT. Bonus that these Cloud Eggs are super healthy, suiting so many diets today.
My kids couldn’t care less about the nutritional value, but they sure love runny eggs. So, I knew these would be a hit.
Tips for making cloud eggs
- When you separate your eggs, you want to make certain that not even the tiniest bit of yolk ends up in your whites, or you might have difficulty beating the egg whites properly.
- Make sure the bowl you use to beat the egg whites in is 100% clean and void of any water, oils, or residue. If not, you can run into problems with the eggs whites whipping up properly.
- When incorporating the cheese into the beaten egg whites, FOLD gently. Do not mix or pat down, or you will deflate the egg whites.
- When forming the nests and making the indentations, be gentle.
That may all sound scary, but I swear it’s not. Still have questions or would like a visual demonstration? No problem, scroll down and watch the video!
Additions and substitutions
- You could substitute other cheeses for the Parmesan, like Swiss or Gruyère, but I really wouldn’t skip it all together or these won’t have much flavor.
- The herbs are optional, but I love a little sprinkle of freshly chopped Parsley or chives for taste and color.
- 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.
Watch the video for cloud eggs
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Cloud Eggs
Ingredients
- 4 large eggs
- pinch of salt per egg
- 1/4 cup finely grated Parmesan cheese
- cracked pepper ,for serving
- chopped fresh parsley or chives ,for serving
Instructions
- Preheat oven to 450 degrees F, with rack in the middle position. Line a baking sheet with parchment paper.
- Separate the egg whites and yolks, making sure that absolutely no yolk ends up in the egg whites. Put all the egg whites into a medium mixing bowl that is very clean and void of any water, oils, or residue, and each egg yolk into their own individual prep bowls.
- Add a small pinch of salt per egg white (about a scant 1/4 teaspoon total for 4 large eggs.) Beat egg whites with an electric mixer until stiff peaks form.
- Very gently fold in the Parmesan cheese until just incorporated, being careful not to deflate the egg whites. (Do not mix or pat down.)
- Create 4 equal mounds of the egg white mixture onto the prepared baking sheet, with indentations in the centers, so they look like nests.
- Transfer baking sheet to the oven and cook for 3 minutes.
- Pull rack out from oven and carefully add an egg yolk to the center of each nest. Return to the oven and bake for another 3 minutes.
- Serve immediately with some cracked fresh pepper, fresh chopped chives, or parsley, if desired.
Notes
- You could substitute other cheeses for the Parmesan, like Swiss or Gruyère, but I really wouldn't skip it all together or these won't have much flavor.
- The herbs are optional, but I love a little sprinkle of freshly chopped Parsley or chives for taste and color.
- 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.
Nutrition
Mom says
What a fun way to eat a sunny side up egg.
Steph says
Am I missing the link to the video?
Amy @Belly Full says
It’s the video right below where it says “Watch the video…” – just click the play button.
Jan winning says
Love the cloud.eggs…serve with a side of tater tots for a nice meal