Food

How Cool Are These Cloud Eggs?

Cloud Eggs Recipe

For breakfast, Toby and Anton usually eat cereal or toast, but to jazz it up, how rad are these cloud eggs? You whip up the egg whites, almost like a meringue. What a fun way to start the day! Here’s how to do it…

Cloud Eggs Recipe

Cloud Eggs
By Yvette van Boven in Home Made in the Oven

Guess what: They are delicious! Hearty meringues for Sunday morning that radiate like the sun. They are super easy; you don’t need more than an egg, but if you have a slice of ham leftover, or enough herbs from your garden for breakfast, you can use those, too.

Recipe: Cloud Eggs
Serves 1

1 egg, separated
Sea salt
Drop of fresh lemon juice or vinegar
1/2 teaspoon finely chopped fresh garden herbs
1 tablespoon finely grated Parmesan cheese, ham slivers or finely chopped smoked salmon
Freshly ground black pepper

Preheat the oven to 435°F (225°C). Line a baking sheet with a sheet of parchment paper.

If you make several at once; keep each yolk aside in its own cup.

Whip the egg white with a pinch of salt and 1 drop lemon juice until stiff, like a meringue. Once it’s stiff, fold in the herbs and the cheese, ham or salmon. Not too much, or it will deflate. Just a bit for flavor.

Scoop a cloud of the egg white onto the prepared baking sheet and with the back of a spoon, make an indentation in the middle where you’ll place your yolk later. When using multiple eggs, make multiple clouds.

Place the cloud in the oven for 6 to 8 minutes; you can decide for yourself whether you’d like it more crunchy or paler. Slide the yolk into the well and bake for another 2 to 3 minutes. Grind pepper on top. Serve.

Home Made in the Oven by Yvette van Boven

Thank you, Yvette! Your book is beautiful.

P.S. More egg recipes, including a Trader Joe’s breakfast hack, easy dinner recipe and lazy egg sandwich.

(Photos and illustrations by Yvette van Boven. Recipe from reprinted with permission from the book, Home Made in the Oven, published by Abrams.)

  1. Lara says...

    Breakfast is kind of boring for me .
    What do you have for breakfast joanna?

  2. Perla says...

    This week for breakfast I’m having a bowl of homemade Greek yogurt, raspberry coulis ( frozen raspberries that I heat a little bit , no added sugar ) , oats and pumpkin seeds . It helps me get out of bed every morning!

  3. Willing to try your recipe. And put it on An Angel food cake meringue icing let you know when I do it. even if you whip your egg whites and poached them in flavored milk and then top with egg yolks out of this world and back to heaven and add bacon after you whip them and soft butter egg whites seasoned with black pepper and add cookedbacon then dollop into seasoned milk that’s boiling top with egg yolks and lower heat cook until cook..this is how K cook when I do not what a lot of butter or grease in my eggs.

  4. jeannie says...

    This sounds delicious. I especially love the addition of parmesan. We are having guests this weekend, so I will try this recipe out. :)

  5. CitricSugar says...

    Did these for Mother’s and Father’s Days one year. Totally won breakfast and proved to be an egg-cellent daughter despite not providing my parents with grandchildren like my sister did. :-)

  6. Tina,NYC says...

    Congratulations Yvette on your beautiful cookbook! I Just requested it on my library’s Overdrive app. But I was able to “see sample” And the sweet potatoes and spinach casserole is in the oven now for our “meatless Wednesday” dinner. It smells divine!

  7. Anon says...

    Cool idea! It looks like something my husband and I would enjoy eating! Though I am really not sure that my son would be into these. The texture, the herbs… he’d probably be like “What’s wrong with the eggs?” Lol.

  8. Maywyn says...

    Fantastic! Thank you

  9. Leah says...

    They look like egg cookies!

  10. janine says...

    I’m obsessed with eggs have mastered just about every egg cooking technique out there… yes, despite being a self-described “eggspert” (sorry!!!) I have never tried making these. I’ll have to give them a try.

    • Tina,nyc. says...

      Lol!
      Janine, I ❤️a good pun!

  11. We make birds nest eggs at least a couple of times a week: cut a whole in a slice of bread (I use a standard cookie cutter), toast the bread in a pan or in the oven, then add one egg to the middle of each bread slice. Cook or bake until the egg yolk is just set. The kids love using the bread to dip in the egg yolk.

    • Heather says...

      My family calls these “eggy in a basket.” =)

  12. Jen says...

    Does anyone know if the eggs should be room temperature?

    • Ranwi says...

      You can keep eggs at room temperature, but not if they’ve already been cooled down. So if the store you bought the in kept them the eggs a cool area you need to put them in the fridge.

  13. julie says...

    reminds me of when I didn’t have a stove… and cooked all my meals in the oven !

    this is such a cool recipe. thanks for sharing.

  14. Anna says...

    This is so cool! Also, I read the author’s name and thought she must be Dutch. And she is! Might order this one in Dutch :)

  15. Andrea says...

    Cloud eggs are hard to manage. I made them with my nephew at Christmas and it’s hard to manage not breaking the yolks, getting the mounds moundy enough not to leak the yolk and then trying to move the whole thing when it’s done.

    I love a good poached egg, but these are not 2x better for all the work.

  16. Tania says...

    FUN! Do Toby and Anton eat them? My kid used to eat eggs happily, but has turned into cereal-toast-yogurt for breakfast only. I’d love to get him back to eating eggs sometimes!

    • Joanna Goddard says...

      yes, they love them!

  17. Rachel says...

    Oh, I LOVE her cookbooks! They’re all breathtaking. Can’t wait to try these this weekend.

    • Joanna Goddard says...

      they really are breathtaking! she’s so talented!

    • Astrid says...

      She also made a couple of TV-series on the Dutch Television! Every episode was a treat!