Cloud Eggs

Cloud Eggs are a healthy, delicious, and fun way to serve sunny-side up eggs! Low calorie, low carb, gluten free, and keto-friendly.

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 – 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. These are a hit every time.

Cloud Eggs Recipe

You only need 3 ingredients to make these cloud eggs, plus pepper and herbs for serving (optional, but recommended.)

• Large eggs
• Salt
• Parmesan cheese
• Cracked pepper, for serving
• Chopped fresh parsley or chives, for serving

(Scroll down to the detailed printable recipe card for exact measurements.)

How to Make Cloud Eggs

These eggs are super easy to make in just a few steps:

1. Separate the eggs: separate the egg whites and yolks, putting all the egg whites into a medium mixing bowl, and each egg yolk into their own individual prep bowls.
2. Add salt and beat egg whites: add a small pinch of salt per egg white, then beat egg whites with an electric mixer until stiff peaks form.
3. Fold in Parmesan cheese: very gently fold in the Parmesan cheese until just incorporated, being careful not to deflate the egg whites. (Do not mix or pat down.)
4. Create 4 equal mounds: make mounds of the egg white mixture onto a parchment-lined baking sheet, with indentations in the centers, so they look like nests.
5. Bake: bake in a 450 degree F preheated oven and cook for 3 minutes. 
6. Add egg yolks: 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.
7. Serve: serve immediately with some cracked fresh pepper, fresh chopped chives, or parsley, if desired.

Important Recipe Tips

• 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!

Recipe Variations

• 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

Other Egg Recipes

• THE BEST Scrambled Eggs
• Perfect Hard Boiled Eggs
• Poached Eggs
• Scotch Eggs

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Cloud Eggs

5 from 6 votes

Cloud Eggs are a healthy, delicious, and fun way to serve sunny-side up eggs! Low calorie, low carb, gluten free, and keto friendly.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Servings: 4

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.

Video

Notes

For important recipe tips and variations, please refer to the full article and watch the video.

Nutrition

Calories: 108kcal | Carbohydrates: 1g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 216mg | Sodium: 176mg | Potassium: 78mg | Sugar: 1g | Vitamin A: 360IU | Calcium: 101mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: Cloud Eggs, Egg Nests

Did you make this recipe?Snap a picture and mention @bellyfullblog!