Cloud Eggs (sometimes called Egg Nests) are fluffy bites of egg-filled treats made with just three ingredients! Beat the egg whites, fold in the grated cheese, fold in the yolks in the middle, then bake.
Cloud Eggs or Egg Nests, whatever you call them, they’re a delicious way to prepare eggs. You basically whip the egg whites, form cloud or nest shapes with the whipped egg whites, dab the yolks in the center, and bake.
Oh yes, and some grated cheese is lifted under the beaten egg whites. More cheesy structure for the nest.
All you need are three ingredients – egg, salt and cheese. The hardest part is beating the egg whites. And the result? Funny yolk nested in a “cloud”. we love it!
This method of making eggs has been around for ages. I adapted ours from an “egg nest” or “nid d’oeuf” recipe from a whimsically illustrated French children’s book about cooking called “La Cuisine Est un Jeu d’Denfants” or “Cooking Is Child’s Play” (English) adapted translation 1965). If you can find a copy, it’s a fun book full of classic French recipes like quiche lorraine and coq au vin, with playful illustrations by Jean Cocteau.
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Check out this cloud egg recipe
How to beat egg whites
- This is a good recipe for egg-beating newbies because you’re only beating two eggs. A smaller amount of protein will whip up faster.
- You don’t need an electric mixer to beat egg whites. But if beating by hand, use a large whisk if you have one.
- Whipping egg whites can be tricky! Be sure to start with a large, non-reactive (glass or metal) bowl that is spotlessly clean.
- Be sure to separate the eggs completely. Even the smallest amount of egg yolk will prevent your egg white from whipping properly.
- Note that refrigerated eggs are easier to separate, while room temperature egg whites are easier to whip.
- Adding a pinch of salt and/or cream of tartar to the egg whites will help give the egg whites more structure when beating. Increase the pinch size if you’ve already done so and it didn’t help.
- Finally, fresh eggs work best.
- Our reader Alicia recommends, “If your egg whites are still too fluffy or watery, pour them into greased custard ramekins or ramekins instead of straight onto the baking sheet.”
Prefer your yolk ready?
Instead of adding the yolks to the egg whites later, place the yolks on top of the beaten egg whites to start. Then bake for the entire time for fully cooked yolks.
What to serve with eggs in a cloud
You can serve your cloud eggs with a side of bacon, some breakfast sausage, and some hash browns for a delicious breakfast or brunch. If you’re a breakfast person like me, cloud eggs can make an easy dinner with a simple green salad.
They go great with smoked salmon hash, corned beef hash, or plain fries. Or just add some cinnamon toast to the cloud eggs and enjoy a Spicy Bloody Maria cocktail with them.
More easy egg recipes to try
- devil eggs
- Omelet in a mug
- Instant Pot Egg Bites
- Easy poached eggs
- How to make the best scrambled eggs
From the editors of Simply Recipes
cloud eggs
Adapted from “La Cuisine Est un Jeu d’Denfants” or “Cooking is a Breeze”.
ingredients
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2 big eggs
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2 small pinches Salt (a pinch per egg)
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1/4 Cup grated Cheesesuch as Gruyere, Swiss or Parmesan
method
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Preheat the oven and prepare the baking sheet:
Preheat the oven to 230°C (450°F) with a rack in the center.
Line a skillet or baking sheet that can handle high temperatures without warping with parchment paper or silpat.
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separate eggs:
Separate the egg yolk from the egg white. Make sure there aren’t any small pieces of yolk in the egg whites, otherwise you will have trouble whipping the egg whites properly. When making more than 1 egg nest, it helps to keep each yolk in a separate prep bowl.
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Beat eggs until stiff:
Place the egg whites in a very clean mixing bowl (remaining oil in the mixing bowl will prevent the egg whites from whipping properly).
Add a pinch of salt to each egg white. Using a whisk attachment in a blender (or using a hand mixer), beat the egg whites, starting on low speed and then slowly increasing to high speed, until stiff peaks form.
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Fold in cheese:
Gently fold in the grated cheese, being careful not to deflate the egg whites.
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Pile the protein:
Form 2 mounds of the egg white mixture on the lined baking sheet. Shape the mounds to look like nests, with indentations in the middle.
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Bake:
Place in the oven at 450°F for 3 minutes. After 3 minutes, open the oven, pull out the grate with the egg white nests, and carefully put one yolk in the center of each nest. Place the baking sheet back in the oven and bake for another 3 minutes.
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 129 | calories |
| 9g | Fat |
| 1g | carbohydrates |
| 10g | protein |
