Fluffy 2-Ingredient Cloud Eggs That’ll Amaze You

I still remember the first time I saw cloud eggs – they looked like little edible clouds floating on a plate! I was at a tiny Parisian café, half-asleep from jet lag, when this puffy, golden masterpiece arrived. One bite of that crispy-soft egg white “cloud” with its creamy yolk center and I was hooked. Now I make them at home whenever I want to impress breakfast guests (or just treat myself). The magic happens in under 15 minutes – fresh eggs transform into these airy, Instagram-worthy clouds that taste even better than they look. Trust me, once you try making cloud eggs, you’ll wonder why you ever settled for regular fried eggs!

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Ingredients for Cloud Eggs

You’ll be shocked how such simple ingredients create something so magical. Here’s what you need for perfect cloud eggs:

• 2 large eggs (separated, yolks kept whole)
• Pinch of salt (I like flaky sea salt)
• Freshly ground black pepper
• 1 tsp fresh chives, finely chopped (for that pop of color!)

That’s it! Though I sometimes sneak in a sprinkle of grated parmesan when no one’s looking – shhh.

How to Make Cloud Eggs

Making cloud eggs is easier than you’d think – it’s all about technique and timing. I’ve burned a few batches (okay, maybe more than a few) to perfect this method. Now I’ll walk you through each step so you can nail these fluffy wonders on your first try!

Separating and Whipping the Egg Whites

First, get your eggs as cold as possible – they separate easier when chilled. I crack them on a flat surface (never the bowl edge!) and gently transfer the yolk back and forth between shell halves until all the white falls away. Now the fun part: beating those whites. Use a clean, dry bowl and beat until you get stiff peaks that stand straight up when you lift the whisk. Pro tip: If you can turn the bowl upside down without the whites moving, you’re golden!

Shaping and Baking the Clouds

Preheat your oven to 400°F (200°C) – this part’s non-negotiable. Spoon the whipped whites onto a parchment-lined baking sheet in two fluffy mounds. Make a nice little well in each center with the back of your spoon – this is where the magic happens later. Bake for exactly 3 minutes – set a timer! The whites should be just set but still bright white.

Adding the Yolks and Final Bake

Now for the grand finale! Carefully slide a yolk into each cloud’s center. I use a spoon for this delicate operation – one slip and you’ve got egg yolk soup! Bake for another 3 minutes for runny yolks, 4 if you like them firmer. Watch closely – those last 30 seconds make all the difference between perfect and overdone.

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Tips for Perfect Cloud Eggs

After making these dozens of times (and yes, learning from my mistakes), here are my can’t-miss tips:

• Fresh is best: Older eggs don’t whip as well – I always check the date before starting.
• Watch the clock: Set timers religiously! Those extra 30 seconds can turn fluffy clouds into dry puffs.
• Cheese lover’s twist: Fold in a tablespoon of grated parmesan or cheddar to the whites before baking – game changer!
• Room temp yolks: Let separated yolks sit out while prepping – they’ll spread more evenly when added.
• No-peek rule: Resist opening the oven until the timer goes off – sudden temperature drops make clouds collapse.

Follow these and you’ll have picture-perfect clouds every single time!

For another brunch-worthy egg twist, try our Sheet Pan Eggs Benedict—it delivers all the classic flavor with half the hassle (no poaching required!).

Cloud Eggs Variations

Once you’ve mastered basic cloud eggs, the fun really begins! These fluffy wonders are like blank canvases just waiting for your creative touches. My favorite weekend experiment? Adding a pinch of smoked paprika to the whites before baking – it gives them this gorgeous sunset hue and subtle smoky flavor. Fresh herbs like dill or basil folded into the peaks make them smell heavenly too. And don’t even get me started on cheese – a sprinkle of sharp cheddar or crumbled feta takes these from breakfast to brunch-worthy in seconds. The possibilities are endless!

Serving Suggestions for Cloud Eggs

Oh, the things you can do with cloud eggs! I love serving mine on thick sourdough toast – that creamy yolk becomes the most luxurious “sauce” when you break into it. For a light lunch, layer them over peppery arugula with avocado slices. My husband swears by pairing them with crispy bacon, but my favorite is a simple sprinkle of everything bagel seasoning right before serving. They’re so versatile!

Storing and Reheating Cloud Eggs

Let’s be honest – cloud eggs are best eaten fresh from the oven when they’re still puffy and perfect. But if you must store them (we’ve all been there!), pop them in an airtight container in the fridge for up to a day. Reheat gently in a 300°F oven for 2-3 minutes – microwaving turns them rubbery. Pro tip: The yolks will firm up when chilled, so I actually prefer them cold straight from the fridge like a fancy egg salad!

Cloud Eggs Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates since ingredients can vary. For one gorgeous cloud egg (yes, the whole fluffy masterpiece!): about 70 calories, 6g of that glorious protein to keep you full all morning, and 5g of fat (mostly from those dreamy yolks). They’re naturally low in carbs (just 0.4g) and packed with nutrients like vitamin D and choline. Not bad for something that tastes like breakfast heaven, right? Just don’t blame me when you start craving these every single morning!

Want more viral egg recipes and easy breakfast wins? Browse our Pinterest boards where fluffy, fast, and fancy meals are always trending!

Frequently Asked Questions About Cloud Eggs

I get so many questions about cloud eggs – people are always curious (and sometimes a bit nervous) about these fluffy wonders. Here are the top things my friends and readers ask me most often:

Okay, now it’s your turn to create these little edible clouds of joy! I’d love to see what masterpieces you whip up – tag me on Instagram or drop a comment below with your cloud eggs creations. Did you try any fun variations? Any kitchen disasters turned happy accidents? (We’ve all been there!) Trust me, once you nail this recipe, you’ll want to make cloud eggs every weekend. So preheat those ovens, grab your freshest eggs, and let’s get whipping – breakfast is about to get a whole lot fluffier!