Cloud eggs
Whipped whites bake into a light nest around the yolk.
Everyday technique · Fluffy, Runny · Easy · Researched
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 2
Oven · Baking tray and baking paper · Clean mixing bowl · Whisk or electric beaters
Ingredients
- 2 large eggs, separated
- A pinch of salt
- 1 tbsp finely grated Parmesan, optional
Method
Separate carefully
Heat the oven to 220°C / 425°F. Put whites in a clean, dry bowl and yolks in two small cups. Line a tray with baking paper.
Look for: No yolk or grease is in the whites.
Whip the whites
Add salt and whisk until stiff peaks form. Fold in the cheese if using, with as few strokes as possible.
Look for: A lifted peak stands upright.
Bake the nests
Spoon two mounds onto the tray and make a hollow in each. Bake for 3–4 minutes.
Look for: The tops are lightly coloured and hold their shape.
Add the yolks
Slip a yolk into each hollow. Bake a further 3–4 minutes, until the yolk warms and the white is cooked. Serve immediately.
Safety: For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.
Look for: The white is set and the centre remains soft.
Equipment & heat
Equipment & heat
Temperatures below are for a conventional oven; reduce by 20°C / 35°F for fan cooking. Preheat first. Hob type only matters when heating the filling or water: induction needs a compatible pot, gas flames must stay under the base, and electric rings retain heat after switching off.
Nonstick: No pan needed. Use baking paper rather than a hot nonstick frying pan.
Troubleshooting
Troubleshooting
Flat nests usually mean grease in the bowl, under-whipping or heavy folding. Separate each egg over a small cup before adding its white to the main bowl.
About this version
About this version
An oven-baked whipped-white technique. Cheese is optional and makes a denser nest.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.