Clouds eggs (aka. eggs in clouds) are an impossibly light twist on baked eggs for breakfast. This is the breakfast or brunch recipe you make on days you’re looking to really put out an impressive, gourmet-style spread.
Delicate, and easy to make, these eggs became a media darling a few years ago, but the truth, as with many trendy recipes, is that cloud eggs have been around for a very long time. They were re-popularised a few years ago after being featured on the Rachel Ray Show, and have held a spot in Instagram’s hall of fame ever since!
What are cloud eggs?
Cloud eggs are the product of whipping egg whites into meringues, baking them, plopping the yolks into the middle and baking once again. They get their name from their cloud-like appearance (with the yolk presumably representing the sun), and beyond fluffy texture.
When made without any additional seasoning or ingredients, a common complaint has been that the flavour can be plain (hence the addition of shredded parmesan cheese in this recipe), though there is a small but devoted army of cloud egg purists (…don’t look at me, bestie. I didn’t realise this was a thing either.), who defend the delicate taste of egg white meringue, especially if they’re adding flavours through side dishes.
What you prefer is totally up to you.
Eggs in clouds…in 1951?
In 1951, a French cookbook released the recipe for oeufs à la neige (French for “eggs in snow”). You can take a look at the recipe here, though it was cooked a little different, the final product was essentially a slightly sweeter version of cloud eggs as we know it today. And what does that mean? It means that the recipe is over 400 years old. It’s a classic with a new catchy name.
It bears mentioning that nowadays eggs in snow is more commonly known as a meringue and custard dessert.
You can read more about it in this excellent article from NPR.
How to season cloud eggs
With no seasoning at all, cloud eggs still do have a very subtle flavour however this flavour may not be for everyone. I personally don’t mind it (but also don’t love it), but I’ve heard of people having pretty strong reactions to it.
In order to avoid this, we season our eggs (salt and pepper to taste, always!). In the case of this recipe, we’re going to use parmesan cheese to add a little extra flavour too. Here are a few other ideas to experiment with:
- Use a seasoning mix like Herbes de Provence or Italian seasoning.
- Go Mexican by folding in a little shredded cheddar, and using some warmed salsa as a sauce.
- If you’re feeling really creative, turn it into a benedict by swapping out the bread for a toasted crumpet, and drizzling on a little hollandaise.
Who are My Food Nation?
Nat and Tony are a Toronto-based husband and wife team of food lovers and digital content creators. If you’re in Toronto, you may have heard of them, but in case you haven’t, check them out on Instagram @myfoodnation.
They very kindly allowed me to use their lovely photos of cloud eggs (yes, the ones you’re looking at in this post!) after I happened to casually mention to them that my last set of photos for eggs in clouds just looked terrible (the eggs themselves were fine…but the lighting that day was awful).
Thank you My Food Nation! You are awesome.
More breakfast recipes
Here are a few more creative egg breakfasts for you to check out:
- Scrambled egg breakfast sandwich
- Cheesy oeufs en cocotte
- Cilbir (Turkish eggs in yogurt)
- Scrambled eggs with smoked salmon
- Shakshuka (eggs in a spicy tomato sauce)
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If you’re baking regularly, a baking mat is really quite useful. They’re great to bake with (obvi), easy to clean (bonus), and actually look pretty good too (double bonus!).
Okay, bestie. How are we feeling about cloud eggs (…or do you prefer eggs in snow?)? Have you tried them? Tell me what you think.
Cloud Eggs (aka. eggs in clouds) are the instagrammable breakfast dish you know you’ve been curious to try – an easy to make savouriy meringue breakfast that’s sure to impress.
- 8 large eggs, separated
- 1 cup parmesan, grated
- Salt, to taste
- Black pepper, to taste
- Preheat oven to 450 degrees F. Prepare a large baking tray by greasing it with cooking spray, or by using a baking sheet.
- Using an electric mixer, whisk egg whites until stiff peaks form (about 5 minutes). Gently fold in parmesan.
- Spoon 8 mounds of the whipped egg whites on to the baking sheet, and use a spoon to create a small indent in the centre (think: a nest for your yolks). Bake until cooked through, and the edges begin to brown; 3 minutes.
- Carefully spoon one yolk into each of the prepared ‘nests’. Season to taste with salt and pepper. Bake for about 3 minutes, until the yolks are just set.
- Serve on toast for a little extra bite, and some great photos at the breakfast table.
Remember: You want stiff peaks. Stiff peaks = beautiful cloud eggs. (…soft peaks = sad puddles that once aspired to be cloud eggs)
Be careful when separating your eggs. Meringues can be a bit snobby, and they don’t play nice if a little yolk tries to get mixed in.
- Category: Breakfast
- Method: Baking
- Cuisine: French
Keywords: Cloud eggs, eggs in clouds, Eggs in snow,