Chef John's Cloud Eggs

Name: Chef John's Cloud Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 large eggs; ¼ teaspoon white vinegar; 1 pinch salt; 1 teaspoon unsalted butter, or as needed

Rating: 4.45 stars

29 Ratings
18 Reviews
31 Photos

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.

By Chef John

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Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

2 large eggs
¼ teaspoon white vinegar
1 pinch salt
1 teaspoon unsalted butter, or as needed

Directions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.

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Step 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.
Step 3
Pour vinegar into the egg whites, add salt, and whip with a whisk until we have relatively firm, but not dry, peaks.
Step 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.
Step 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.

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; protein 6.3g; carbohydrates 0.4g; fat 6.9g; cholesterol 191.1mg; sodium 147.8mg. Full Nutrition

Reviews (18)

Most helpful positive review

Brent Blodgett

06/10/2020

Used a mixer Read More

Helpful

(2)

Most helpful critical review

Meghan Helms

06/19/2020

This was one of your worst dishes yet. The egg whites never mixed together after the simple 2min you said they would. They didn't even mix after 1 whole hour. I even follow the recipe exactly. Read More

Helpful

(1)

29 Ratings

5 star values: 22
4 star values: 3
3 star values: 1
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

crboris

05/08/2020

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! Read More

Helpful

(7)

Chef Aly

05/10/2020

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 were not runny. Bake them only for the time suggested. I by accident put it in for extra time. It takes quite a while to whip the egg whites and my arm got quite tired but it other wise was very easy and delicious. I made these for my mom because it was Mother’s Day and she like them a lot too. Read More

Helpful

(3)

Brent Blodgett

06/09/2020

Used a mixer Read More

Helpful

(2)

The Cook

07/04/2020

I would tell others that make sure your depression is big because if not it leaks out while baking the second time but extremely delicious Read More

Helpful

(2)

Mike E

05/23/2020

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 wisking them to the right consistency. I might go against Chef John’s recommendation to not use a power mixer next time. (Sorry Chef, I’ll let you know if it’s a disaster). Thanks Chef John, I’m a huge fan of your recipes and helpful videos! Read More

Helpful

(1)

Doris

05/07/2020

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 scooped all the yolk into the divet. Read More

Helpful

(1)

Quinn Henderson

06/21/2020

Just made this for my mom and she loved it!! Hint: spray a little Pam into the little glass bowls before putting your yolks in them. One stuck and tore as I was sliding it out into the cloud. It cooked, but wasn't as perfect as the other one. Will definitely make this again! Read More

Helpful

(1)

Janet Lee Levine-Silverthorne

10/02/2020

I have made the recipe twice. My arms get a good workout wisking the egg whites, but the end result is well worth the time. My only problem, is that when I put the yoke in the middle of the whipped eggs they sometimes break and leak. Oh well they are delicious. Read More

Helpful

(1)

Meghan Helms

06/19/2020

Helpful

(1)

More Reviews

Reviews for Photos of Chef John's Cloud Eggs

1 of 18

All Reviews

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!

Used a mixer

I would tell others that make sure your depression is big because if not it leaks out while baking the second time but extremely delicious

This was one of your worst dishes yet. The egg whites never mixed together after the simple 2min you said they would. They didn't even mix after 1 whole hour. I even follow the recipe exactly.