Cloud Eggs

Cloud Eggs are a fun new way to eat eggs for breakfast: light, fluffy whites with a perfectly runny yolk. The absolute best of both worlds.
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author breakfast for dinner


  • 2 large eggs
  • salt and pepper to garnish
  • toast for serving (optional)


  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. Separate the eggs - all of the whites into a small bowl, and each egg yolk into its own separate small bowl.
  3. Beat the egg whites until stiff peaks form. Scoop the egg whites onto a baking sheet, forming two small mounds. Make a small well in the middle of each. (This is where the yolk will eventually sit.)
  4. Bake the whites until they're just beginning to brown, approximately 6 minutes.
  5. Remove the baking sheet from the oven and carefully slide each egg yolk into the well of each egg white cloud.
  6. Return baking sheet to the oven and bake for an additional 3-4 minutes, or until the edges of the yolk start to set but are still runny.
  7. Season with salt and pepper, and serve on their own, or on top of your toast of choice - avocado toast and cloud eggs is my fav combo!