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A photo of a plate of cloud eggs with Parmesan. The eggs are golden and super fluffy, with cloud-like, airy egg whites baked with savory cheese and topped with a golden yolk. The plate is placed on a wooden board. There are fresh herbs sprinkled over the eggs. The background is rustic and earthy.

Cloud Eggs with Parmesan

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Cloud eggs with Parmesan are fluffy, airy egg whites baked with savory cheese and topped with a golden yolk. Ready in under 15 minutes, this light dish makes a great breakfast or brunch served over toast or greens.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 cloud eggs
Course: Breakfast
Cuisine: Light
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs separated
  • 2 tablespoons Parmesan cheese grated
  • salt to taste
  • black pepper to taste
  • olive oil or butter to grease the baking sheet
  • chopped chives or parsley optional, for garnish
  • toasted bread or greens optional, for serving

Equipment

  • Mixing Bowl For beating the egg whites
  • Hand Mixer or Whisk To whip the egg whites to soft peaks
  • Baking Sheet with Parchment For shaping and baking the cloud eggs

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease with olive oil or butter.
  2. Separate the egg whites and yolks, keeping yolks whole in individual bowls. Add whites to a mixing bowl.
  3. Whisk the egg whites until soft peaks form. Fold in the grated Parmesan cheese gently.
  4. Spoon egg whites into two mounds on the baking sheet. Create a small well in the center of each.
  5. Bake for 3 minutes, then carefully add a yolk to each center. Return to oven for 3–4 more minutes until whites are golden and yolk is slightly set.
  6. Season with salt and pepper. Serve immediately with herbs and toast or greens if desired.

Notes

  • Use fresh eggs for best texture and shape.
  • Avoid overbeating the egg whites—they should be soft and airy, not stiff.
  • Serve immediately while warm and puffed.

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