Cloud Eggs

Prep Time
20 min
4 servings

Move over poached and so long over-easy — there’s an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.



Nonstick cooking spray
large eggs
Kosher salt
slice buttered brioche toast, for serving


Step 1

Preheat the oven to 350ºF. Line a baking sheet with parchment and coat with nonstick cooking spray.

Step 2

Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.

Step 3

Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.

Step 4

Serve on top of buttered brioche toast.

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