Eggs and avocados are two of my favorite meals, so whenever I hear of a new way to prepare them, I jump at the chance. While the popular internet fluffy cloud eggs recipe (also known as “egg clouds” or “eggs in a cloud”) isn’t new, I enjoy putting together a decent guide! If you’ve never created cloud eggs before, this article will teach you everything you need to know, including how to make them and the ingredients you’ll need a hint:
it’s only three for the base! , five different versions for add-ins, and the infallible formula for customizing them. If you love eggs as much as I do, you can learn how to make excellent omelets and hard-boiled eggs, or try a few (still straightforward!) egg dishes with a few more steps, such as eggs benedict casserole, baked avocado eggs, Instant Pot egg nibbles, and egg muffins. There are many breakfast alternatives available.
How to Make Cloud Eggs?
Cloud eggs, also known as eggs in a cloud, are made with whipped egg whites baked, then topped with egg yolk, and baked again until the appropriate level of doneness is achieved. Some like to remove the cold and leave it uncooked, while others prefer to cook it longer to cook thoroughly.
It appears to be a cloud with a sun in the center! While cloud eggs became popular on the internet in 2017, they have been around in France for decades. Sort the eggs. Separate the egg whites from the yolks. Place the whites in a large mixing basin and the yolks in four separate small bowls.
Whip the egg whites until stiff. Whip the egg whites at high speed with an electric mixer until stiff peaks form. Combine the ingredients and bake. Fold the salt, pepper, and any additional ingredients (if any) into the egg white mixture gently. (Add-in suggestions are provided below!) Place four mounds of egg whites on a large baking sheet.
With the back of the spoon, make a well in the center the size of a yolk. Egg whites are baked and add the egg yolks. Slide a yolk into each well gently so that the yolk sits atop a nest of whipped egg whites. (This is why dividing the eggs at the beginning with the yolks in separate pinch dishes is so helpful!)
The nutrition information on the recipe card below is for a simple egg in a cloud made with simply eggs, salt, and pepper. But once you’ve mastered the fundamental method, have some fun with it and try one of the variations listed below. (Using the method above, the amounts of add-ins are based on four eggs!)
- Four eggs, big
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- a quarter cup of deli ham (diced)
- a half-cup of Swiss cheese (grated)
- a half teaspoon of garlic powder
- 1/2 cup parmesan cheese, grated
- 1/4 cup bacon, cooked (crumbled)
- Cheddar cheese, 1/2 cup (grated)
- Gruyere cheese, 1/2 cup (grated)
- Two tablespoons of chives (chopped)
- Preheat the oven to 450 degrees Fahrenheit (232 degrees C). Using parchment paper, line a baking sheet.
- Separate the whites from the yolks, placing the whites in a large mixing basin and the yolks in four smaller dishes. (If you’re careful, you can combine the yolks and keep them intact in one bowl.)
- Whip the whites in a large mixing basin with a hand mixer until stiff peaks form.
- Add salt, pepper, and any additional ingredients, if desired. Take care not to damage the whites. Place the egg whites on the baking tray in four mounds. With the spoon, make a well in the center about the size of the yolk.
- 3 minutes in the oven
- Place a yolk into each well gently. Bake for 2-3 minutes, or until yolks are just set, or until the desired doneness is reached.
What do Cloud Eggs Taste Like?
Preheat the oven to 450°F and bake for 3 minutes. After 3 minutes, remove the egg white nests from the oven and delicately place one egg yolk in the center of each nest. Return the baking sheet to the oven for three additional minutes of cooking. Serve right away. Cloud eggs have been trending on social media recently, although they’ve been around for a while and were first popular in France, known as nid d’oeuf. Whatever you call them, they’re delicious and enjoyable to prepare. Gently pour one yolk into each white’s well. Bake for 3 to 4 minutes, or until the yolk edges solidify but are still runny.
Add salt to taste. Serve with buttered brioche toast on the side. Cloudy egg white Cloudiness indicates that your egg is still relatively fresh. When the egg is laid, high amounts of carbon dioxide produce cloudiness. The cloudiness dissipates with time. These eggs are fantastic to consume. The yolk was the last to freeze, but it only took a few minutes. Within 4 minutes, the egg’s ice had utterly frozen. We tried turning the pan upside down and shaking it, but it would not move. Our giant scientific experiment proved that it is freezing enough in Chicago today to freeze an egg on the pavement.
In a Pan, How do you Fry Cloud Eggs?
Place the egg whites on a parchment-lined or oiled baking sheet in four equal mounds. Make egg yolk-sized wells in the center of each one with the back of a spoon. Do not add the yolks at this time! Bake for 5 minutes, or until just starting to brown. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius) with a rack in the middle. Use parchment paper or Silpat to line a roasting pan or baking sheet that can withstand high temperatures without warping. Remove the eggs: Separate the yolks from the whites of the eggs. In a small mixing bowl, whisk together the eggs, salt, and milk (if using).
Melt butter in a nonstick skillet over medium-high heat until foaming. Cook, tossing and scrambling gently with a silicone spatula, for 3 minutes, or until large, frothy curds form and eggs are fully cooked through. Serve with a pinch of black pepper. Place your bowl of egg whites in a bowl of boiling water for a few minutes, occasionally stirring, to speed up the process. Begin whisking the egg whites by rapidly swishing your whisk back and forth until they are frothy.
What Makes Eggs Fluffy Milk or Water?
They are made lighter by water, and it’s not as harsh as milk with water.” After cracking and whisking the eggs, add just a splash of water to the bowl. When water is boiled on the stove, it steams, resulting in a fluffier final product. Milk will not make the eggs creamier, fluffier, or the dish longer. The milk merely dilutes the flavor of the eggs, leaving them rubbery, colorless, and reminiscent of something you could get in a school cafeteria. Water also produces more steam, which puffs up the eggs and results in fluffy scrambled eggs.
Milk contains water and fat, which coats the protein molecules and prevents them from binding as securely. When milk is used in scrambled eggs, the eggs become moist and creamy. They are softer (some even say “gloppier”) in texture than eggs without, and they have a somewhat mellower and fuller flavor. The disadvantage is that they are not as fluffy (unless you use a modest amount).
Is it Possible to Whisk Egg Whites Using a Fork?
According to celebrity chef Alice Waters before Julia, her family beat egg whites with a fork. If your hand mixer and whisk are damaged, you can make whipped cream by beating egg whites firm with two forks. Carpal tunnel syndrome is a possibility, but it’s manageable. As a result, forks are a better option than whisks. Because beating with a fork involves a side-to-side motion, the amount of air delivered to the eggs is more controlled than a whisk. It will take just under three minutes to stiffen, or longer if you go slowly, possibly up to six minutes.
Most essential, take your time. Instead of using an electric whisk to fold air into the mixture, try practicing by hand with a fork, using both left and right hands. Find forks with similar-sized tines and handles. Place one on top of the other, overlapping the tines. Put a little piece of folded paper towel between the upper half of the handles of the two eating instruments to create some space between them—this will assist in aerating your mixture.
Cloud eggs are currently quite popular on the internet. I’ve been tinkering with this cloud egg recipe to develop an easy, fun, kid-friendly way to serve eggs suitable for any occasion but perhaps even better as an Easter breakfast idea. Fresh eggs in a cloud are the greatest, and they’re simple enough to make from scratch, taking only 15 minutes. If you have any leftover cloud eggs, put them in the refrigerator for up to two days. Cooked eggs should not be stored in the freezer. They are safe, but the texture will become harsh and rubbery. For optimal results, reheat egg clouds in a 350°F oven. The yolks may take a bit longer to cook, but they’ll be great!