These whipped cloud eggs (egg nests) are light and airy and full of flavor- and take under 10 minutes to bake! All you need are eggs and the seasonings of your choice for a breakfast egg with a difference – plus they are low calorie, gluten-free, low carb, and keto-friendly for a healthy breakfast!
Every now and then an internet food trend will come around that is actually worth the hype (although it’s important to note that egg nests have been around for decades). I think these cloud eggs may be on that list. Light, fluffy, and super photogenic – these whipped eggs are a must-try.
Plus, the process is super simple – okay not quite as simple as making a fried egg, but I think you’ll agree that the slight effort needed is totally worth it. You basically just whip up the egg white of an egg, fold in the flavorings, shape into a nest, spoon the yolk into the center and bake! The results are a flavorful, light, airy, fluffy egg cloud of deliciousness.
Not to mention that it is, of course, extremely photogenic (for those that care about that kind of thing!).
Best of all – this recipe is great for consistently runny yolks! You take away all the variables of cooking eggs ‘sunny side up’ by baking the egg whites first for a few minutes, adding the yolk, and baking for a further 2-4 minutes. Voila- perfectly cooked whites and runny yolks every single time!
The Ingredients
- Eggs
- Chive, spring onion – The herbs and seasonings you use are up to you, so this is just a suggestion.
- Salt and pepper
The Step By Step Instructions
Start by preheating the oven to 200ºC/400ºF. Next, it’s time to separate the eggs. Place the egg whites into a large mixing bowl.
The yolks can be kept in the eggshells in the egg box (that way they’re easier to handle later on) or keep in a bowl and use a spoon to handle them later on.
Whisk the eggs until stiff peaks have formed.
Once you have whisked the egg whites to stiff peak form, then you can fold in any additional flavorings/seasonings to the egg mixture. For example parmesan or other cheese, herbs, spices, salt, and pepper – etc.
For this recipe, I added finely chopped chives and spring onion with some salt and pepper. Be careful when folding in the herbs so you don’t knock too much air out of the eggs.
Spoon the mixture into little clouds on top of a baking paper-lined baking sheet (you can lightly oil the sheet too if preferred). Then, using the back of the spoon, make a slight indent in each cloud. That’s where the egg yolks will go later.
Bake in the preheated oven for between 3-5 minutes. Then remove and carefully place a yolk into the center of each egg cloud.
Place back in the oven and bake for another 3-4 minutes until the edges are golden. The yolk should still be runny when cut into.
Remove from the oven and garnish with any additional herbs, seasonings, “Sun-Dried” Tomatoes (In Oven or Dehydrator) or even Chili Flakes and enjoy!
How To Serve
Cloud eggs work well in the majority of dishes you’d usually serve with an egg sunny side up. Use it to top avocado toast or an English muffin, serve alongside a full-English breakfast.
Or, if breakfast isn’t what you’re in the mood for, you can use the cloud eggs to top dishes like this BBQ pulled jackfruit Japanese Donburi bowl or Rainbow Vegetarian Bibimbap. Sometimes I’ll even add these on top of ‘Zoodles’ With Home-made Pistachio Pesto.
Recipe Notes
- If you don’t use baking paper, then it’s best to lightly oil/spray the baking sheet to make removing the egg easier.
- You can cook the yolk for just two minutes if you prefer a really runny yolk.
- You can add a pinch of ‘cream of tartar’ to help the eggs whip up even faster.
- These eggs are best eaten immediately and not great for make-ahead breakfasts.
Related Egg Recipes
Other Breakfast Recipes
- Avocado, labneh & za’atar breakfast toast
- The Best Mini Pancake Cereal Recipe
- Simple Guide On How To Make Croissants At Home
- Easy Vegan Tofu Scramble Recipe
If you give this cloud eggs recipe a try, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Light and Fluffy Cloud Eggs
Ingredients
- 3 eggs
- small bunch of chive stems finely chopped – or the herbs and seasonings of your ochoie
- To garnish spring onion
- salt and pepper
- finely grated cheese optional
Instructions
- Start by preheating the oven to 200ºC/400ºF. Next, it’s time to separate the eggs. Place the egg whites into a large mixing bowl.
- The yolks can be kept in the eggshells in the egg box (that way they're easier to handle later on) or keep in a bowl and use a spoon to handle them later on.
- Whisk the eggs until stiff peaks have formed.
- Once you have whisked the egg whites to stiff peak form then you can fold in any additional flavorings/seasonings. For example parmesan or other cheese, herbs, spices, salt, and pepper – etc.For this recipe, I added finely chopped chives and spring onion with some salt and pepper. Be careful when folding in the herbs so you don't knock too much air out of the eggs.
- Spoon the mixture into little clouds on top of a baking paper-lined baking sheet (you can lightly oil the sheet too if preferred). Then, using the back of the spoon, make a slight indent in each cloud. That's where the egg yolks will go later.
- Bake in the preheated oven for between 3-5 minutes. Then remove and carefully place a yolk into the center of each egg cloud. Place back in the oven and bake for another 3-4 minutes until the edges are golden. The yolk should still be runny when cut into.
- Remove from the oven and garnish with any additional herbs, seasonings, or even Chili Flakes and enjoy!
Notes
- If you don’t use baking paper, then it’s best to lightly oil/spray the baking sheet to make removing the egg easier.
- You can cook the yolk for just two minutes if you prefer a really runny yolk.
- You can add a pinch of ‘cream of tartar’ to help the eggs whip up even faster.
- These eggs are best eaten immediately and not great for make-ahead breakfasts.
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