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Eggs and avocados basically top my list of favorite foods, so whenever I hear about a new way to prepare either of them, I am on it. And while the famous internet fluffy cloud eggs recipe (sometimes called “egg clouds” or “eggs in a cloud”) is definitely not new, I love creating a good tutorial! So, if you haven’t made these before, this guide will tell you everything you need to know: how to make cloud eggs, ingredients needed (hint: it’s just 3 simple ones for the base!), 5 variations for add-ins, and the foolproof formula to customize them.
If you love eggs as much as I do, you can learn the basics of hard boiled eggs and perfect omelettes, or try a few (still super easy!) options for egg recipes with a few extra steps, like eggs benedict casserole, baked avocado eggs, Instant Pot egg bites, and egg muffins. You won’t run out of breakfast options any time soon. 🙂
What Are Cloud Eggs?
Cloud eggs, also known as eggs in a cloud, are whipped egg whites that are baked, then topped with the egg yolk, and baked again, until it’s cooked as desired. Some people like to take the chill off and not have it at all set, while others like to cook it longer so that it’s set and cooked through. It ends up looking like a cloud with a sun in the middle!
While cloud eggs became an internet fad back in 2017, they have actually been around for centuries in France. [*]
Are cloud eggs good?
Yes, look at them! If you like eggs, you’ll like cloud eggs.
Basic Cloud Egg Recipe Ingredients
You don’t need many ingredients to make cloud eggs at home…
Basic Cloud Eggs
Formula For Egg Clouds With Add-Ins
- 4 eggs
- 1/2 cup grated cheese
- 2 tbsp fresh herbs
- 2-4 tbsp cooked chopped meat
TIP: If you’re adding cheese or salty meat, such as bacon, omit the salt from the basic recipe.
Using this formula, I have 5 variations for egg clouds for you to try below!
How To Make Cloud Eggs
- Separate eggs. Separate the whites and yolks, leave whites in a large bowl and the yolks in 4 small bowls.
- Whip egg whites. Use a hand mixer to whip the whites until stiff peaks form.
- Fold in add-ins & bake. Fold in salt, pepper, and any add-ins, if using. (Ideas for add-ins are below!) Spoon the egg whites into 4 mounds on a baking tray. Make a well in the middle with the back of the spoon, about the size of a yolk. Bake egg whites.
- Add yolks. Gently slide a yolk into each well. (This is why having the yolks in separate pinch bowls is helpful when separating the eggs at the beginning!)
- Bake egg clouds. Bake again until the yolks are done to your liking.
The nutrition info on the recipe card below is for the basic eggs in a cloud, with just eggs, salt, and pepper.
But once you know how to make a cloud egg the basic way, have some fun with it and try one of the variations below. (Amounts of add-ins are based on 4 eggs, using the formula above!)
4 Variations for Add-Ins
Simply fold in these add-ins after whipping the egg whites, at the same time that you add the salt and pepper.
Ham & Swiss Cloud Eggs
- Fold in: 1/4 cup deli ham + 1/2 cup shredded Swiss cheese
- Alternate version: Cheddar pairs just as well with ham, if Swiss is not your thing.
- Nutrition info per cloud egg: 158 calories | 11g fat | 1.1g total carbs | 0.1g fiber | 1g net carbs | 13.1g protein
Garlic Parmesan Cloud Eggs
- Fold in: 1/2 tsp garlic powder + 1/2 cup grated parmesan
- Alternate version: You can swap the garlic powder for 3-4 cloves minced garlic. (Saute the garlic first for best results.) Or try adding a sprinkle of Italian seasoning.
- Nutrition info per cloud egg: 126 calories | 8.3g fat | 1.2g total carbs | 0.1g fiber | 1.1g net carbs | 11.2g protein
Cheddar Bacon Cloud Eggs
- Fold in: 3-4 tbsp fully cooked bacon + 1/2 cup shredded cheddar
- Alternate version: Bacon works with just about any cheese, so feel free to try another kind from the cheese list!
- Nutrition info per cloud egg: 161 calories | 11.9g fat | 0.7g total carbs | 0.1g fiber | 0.6g net carbs | 12.2g protein
Gruyere & Chives Cloud Eggs
- Fold in: 2 tbsp chopped chives + 1/2 cup grated Gruyere cheese
- Alternate version: These cloud eggs have a French twist, and would also be delicious with some ham or even a dollop of creme frache.
- Nutrition info per cloud egg: 123 calories | 8.5g fat | 1.2g total carbs | 0.1g fiber | 1.1g net carbs | 10g protein
Tips For Fluffy Cloud Eggs
A lot of the best tips for making eggs in a cloud are the same ones I suggest for making cloud bread…
1. Beat egg whites adequately.
To prevent collapsing, it’s important for the egg whites to reach stiff peaks. Some tips to get this right every time:
- A clean bowl is important. If your bowl has any remnants of oils or fats in it, the whites won’t whip properly. Plastics tend to hang on to oils more, so it’s best to use a glass, stainless, or stoneware bowl.
- Separate the eggs cleanly. For the same reason as above, make sure you have no little bits of yolk in the whites before you turn on your mixer. The whites will not whip if there is even just a drop of yolk in there.
- Room temperature eggs will form stiff peaks more easily and quickly than cold ones. Try bringing your eggs to room temperature before you start.
- Cream of tartar can help. If you’re impatient to make cloud eggs, and your eggs are cold and just refuse to form stiff peaks, try adding a pinch of cream of tartar to the whites to help stabilize the whites.
- You can tell that the stiff peaks are ready when tilting the bowl almost upside down doesn’t dislodge them, and the peaks “stand up” from the beaters on the mixer.
2. Fold in additions gently.
Once your whites have formed stiff peaks, they can still break down if you stir them or move them around too much. Be sure to use a gentle folding motion when you add any salt, pepper, meats, cheeses, or herbs to the whites, to prevent deflating them.
3. Don’t overbake.
Cloud eggs typically have a runny yolk, which takes just 3 minutes. You can change the cook time to make the yolks to your liking, but watch them closely because they only take a few minutes!
Eggs in a cloud are best eaten fresh — and they’re easy enough to make from scratch, since they only take 15 minutes to make.
That being said, if you have leftover cloud eggs, store them in the refrigerator for 1-2 days.
Can you freeze cloud eggs?
No, cooked eggs should not be frozen. Safety-wise they are fine, but the texture will get tough and rubbery — no, thanks!
How to reheat egg clouds:
Reheat egg clouds in a 350 degree F oven for best results. The yolks might get a little more done, but they’ll still be delicious!
What To Serve With Cloud Eggs
Serve this fluffy cloud eggs recipe with a few sides for a full brunch:
- Breakfast meats – Like any great egg recipe, egg clouds pair well with bacon in the oven, or even sausage balls.
- Coffee Drinks – Try a whipped coffee, bulletproof coffee, or browse my suggestions for how to order keto at Starbucks if you want a healthy drink from your favorite coffee house.
- Brunch casseroles – Options eggs benedict casserole, cheesy asparagus casserole, or broccoli cheese casserole are perfect for a brunch spread.
- Pancakes & waffles – I like healthy versions like almond flour pancakes, chaffles, or sugar-free French toast.
- Vegetables – You can serve your egg clouds on top of stir fry vegetables or roasted vegetables for a healthy meal.
- Salads – Greens and other light salads, like spring mix salad, kale crunch salad, or simple Greek salad, are a great way to balance the protein and cheese in egg clouds.
Tools To Make Eggs in a Cloud
Click the links below to see the items used to make this recipe.
- Hand Mixer – This mixer is easy to store and whips up the egg whites for these cloud eggs.
- Half Sheet Pan – I love this brand because they never warp, never stick (even when I forget the parchment paper!), and heat evenly.
Fluffy Cloud Eggs Recipe:
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Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Cloud Eggs Recipe (5 Ways!)
Learn how to make cloud eggs in just 15 minutes! This easy, fluffy cloud eggs recipe needs just eggs, salt & pepper, plus 5 irresistable variations to try for eggs in a cloud.
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
Click underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Ham & Swiss:
Garlic & Parmesan:
Bacon & Cheddar:
Gruyere & Chives:
Click on the times in the instructions below to start a kitchen timer while you cook.
Separate the whites and yolks, leaving the whites in a large bowl and the yolks in 4 small bowls. (You can put the yolks in one bowl if you’re very careful to keep them intact.)
In the large bowl, use a hand mixer to whip the whites until stiff peaks form.
Fold in salt, pepper, and any add-ins, if using. Be careful not to break down the whites. Spoon the egg whites into 4 mounds on the baking tray. Make a well in the middle with the spoon, about the size of the yolk.
Bake for 3 minutes.
Gently place a yolk into each well. Bake for 2-3 minutes, until yolks are just set, or longer until yolks are done to your liking.
Last Step: Leave A Rating!
Serving size: 1 cloud egg (without any add-ins)
Nutrition info is for the basic recipe without add-ins. Nutrition info for the add-in versions is in the blog post.
Video Showing How To Make Cloud Eggs:
Scroll up a bit to see the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Cloud Eggs!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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