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Chef John's Cloud Eggs

Rated as 4.73 out of 5 Stars
75k

"You've probably seen these things blowing up on social media recently, and by recently, I mean like 2 years ago. These are very easy to do, very fun to make, super cool to look at, and very enjoyable to eat. This could also be a pretty cool menu item for a Mother's Day brunch. Serve on generously buttered toast with a pinch of cayenne and a sprinkle of coarse sea salt."
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Ingredients

20 m servings 88
Original recipe yields 2 servings

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat(R)) and butter lightly.
  2. Crack 1 egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg.
  3. Pour vinegar into the egg whites, add salt, and whip with a whisk until we have relatively firm, but not dry, peaks.
  4. Spoon onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in the top centers using a spoon for yolks.
  5. Bake in center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.

Footnotes

  • Chef's Notes:
  • I used champagne vinegar but literally any kind will work.
  • The most common mistake with these is overwhipping the whites. Don't use an electric mixer for these.
  • If you wanted to dress this up by adding fresh chives, tarragon, or dill, that wouldn't be a bad idea. Or, you could do some kind of eggs Benedict presentation and serve on top of an English muffin with Canadian bacon--in which case you'd probably want to use lemon juice instead of vinegar in the egg whites.

Nutrition Facts


Per Serving: 88 calories; 6.9 0.4 6.3 191 148 Full nutrition

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Reviews

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Used a mixer, suck it Chef John

This was awesome!! I topped it with crumbled bacon, grated cheese and a sprinkle of cayenne pepper on top and it was lovely. The only thing was that I baked the eggs a bit too long, so the yokes...

Looks super impressive and it also looks like it was a lot of work. Super simple and quite delicious. I’ll definitely make this for guests when we can have them!

Looks beautiful and was easy to make. Even tho I broke the eggs transferring it cause it took me so long to whip the whites that it kinda dried the yolk a little. But it still worked! Just scoop...

These were fun to make & turned out fluffy and flavorful!

I made a kind of eggs Benedict, no hollandaise. Used a spicy pastrami over sour dough bread. I seasoned the egg whip with garlic, onion powder and parmesan.

awesome! these were delicious!

I followed the recipe exactly. With exception to using greased parchment paper instead of a silicone sheet. These eggs were a nice treat, my kids really loved them! It was a bit tiring wiski...

This turned out great. The only change I made, I didn’t have clean hands so I substituted unclean hands. Was this the key to my success? Either way, another Chef John winner.