This is a complete tutorial showing you how to make Cloud Eggs or Egg Nests. The everything bagel cloud eggs are especially delicious!

Cloud eggs are a light, fluffy, and delicate tasting form of baked eggs. They’re made by whipping egg whites to a stiff peak, folding in your desired seasonings, forming them into nests, and baking them with the yolk in the center. They’re surprisingly simple to make and so fun to enjoy! All four flavors are delicious, but my favorite is the everything bagel cloud eggs.

While cloud eggs have recently been popping up all over social media, they’ve actually been around for quite a while and were originally popular in France where they’re called nid d’oeuf. Regardless of what you call them, they’re incredibly delicious and a delight to make.

The important part of this recipe is technique, once you master the technique you can easily change the flavorings to suit your cravings. 

How to Separate Egg Whites and Yolks:

The first thing you need to know is how to separate your eggs. This will be easier if you’re using very cold eggs because the egg whites will be more solid and easier to handle.

You’ll need your eggs and two bowls. Crack your eggs on a flat surface to get a more even break. Open the egg over one of the bowls and let the egg yolk move into one of the two egg shell halves. Gently transfer the egg yolk back and forth between the two halves (the egg white will naturally fall out and into the bowl beneath while you’re doing this).

Once all of the egg white has been transferred into the first bowl, lower your hand so that it’s almost touching the bottom of the second bowl and gently slide the egg yolk out of the shell and into the second bowl.  Real Simple has a video tutorial showing how to separate your eggs.

Whipping Egg Whites:

The second thing you’ll need to know is how to beat egg whites until they form stiff peaks.

You can whip egg whites with either a whisk or an electric mixer. If you’re only making one or two cloud eggs, I’d recommend doing this by hand. If you’re making more than that, it will be easier on you to use some sort of electric mixer. This will be easier if you let the eggs come to room temperature for 20 to 30 minutes after separating the egg whites and egg yolks.

Egg whites go through four phases when being whipped.

First they’ll become frothy, and you can add in a pinch of salt or a pinch of cream of tartar at this point to help them hold their shape if you like (but skip the cream of tartar if you happen to be working with a copper bowl).

Second, they form soft peaks which are distinguished by the peak nearly immediately flopping over to one side and creating a curled tip.

Third, they form firm peaks which will keep their shape without drooping.

Fourth, they form stiff peaks which will keep their shape in both the bowl and on the whisk or whisk attachment even when it’s being moved around. Once you achieve stiff peaks, stop whipping the egg whites (or you run the risk of over beating the egg whites). The Spruce Eats also has a video tutorial for successfully whipping egg whites.

Flavor the Cloud Egg Whites:

Once you’ve whipped your eggs whites, you’ll flavor them. When you’re adding in your flavor mix-ins be sure to fold them in gently (otherwise you’ll release all the pockets of air you just worked so hard to add into your egg whites!). This is especially important for the everything bagel cloud eggs! The everything bagel eggs in clouds have more mix-ins than the other flavors, so be extra sure to mix this flavor gently.

In a large bowl, take a spatula and run it along the bottom of the bowl and continue with a motion of folding it up, over, and onto the top of the egg whites. Be sure to use your egg whites soon after they’ve been whipped and folded so that they don’t deflate!

Cloud Eggs Yolk Preference:

Depending on how you like to enjoy your egg yolks, there are two different sets of baking instructions you can follow. If you prefer your egg yolks mostly set, you can add the yolk into the egg nest at the beginning of the cooking process. This set style of cloud eggs is what is pictured in this recipe.

Alternatively, if you prefer a runny yolk you could bake the egg white nests without the egg yolks for four minutes. At that point you’d remove the egg clouds from the oven, add in the egg yolks, and bake the egg in a cloud for an additional three minutes.

Types of Baked Eggs:

If you’re anything like me, you’ll likely fall in love with baked eggs after this recipe. Egg nests (and really all baked egg recipes) have revolutionized my breakfast and meal prep routines. If you’re looking for more baked egg recipes, check out my article showing you How to Bake Eggs in a Muffin Tin in the Oven.

Cloud Eggs Mix-In Ingredients:

Here are the mix-In ingredients (per egg used). If you added a pinch of salt in to help the egg whites form and hold stiff peaks, omit the pinch of salt here. While all of these flavors are absolutely delicious, I definitely recommend trying the everything bagel cloud eggs! They’re so different and were my favorite egg nest flavor.

Everything Bagel Cloud Eggs:

• ¼ heaping teaspoon Everything But the Bagel Seasoning OR
• 1 pinch salt
• ⅛ teaspoon onion powder
• 1 pinch garlic powder
• ⅛ teaspoon poppy seeds (plus more for topping)
• ⅛ teaspoon sesame seeds (optional)

Chili Pepper Cloud Eggs:

• 1 pinch salt
• ⅛ teaspoon chili flakes (plus more for topping)

Cheesy Cloud Eggs:

• 1 pinch salt
• ¼ cup grated cheddar

Chive Cloud Eggs:

• 1 pinch salt
• Top with diced chives after baking

Directions:

1. Preheat the oven to 400 F.
2. Separate the egg whites from the egg yolks.
3. Whip the egg whites until stiff peaks form.
4. Gently fold in the optional add-ins of your choice.
5. Spoon one portion of the egg whites onto a parchment paper or silicone mat lined baking sheet. Use the back of the spoon to create an indent in the middle of the egg white “cloud” to hold the egg yolk. Repeat with the additional portions of the egg whites.
6. Gently place an egg yolk into each egg white “cloud”.
7. Bake for 7 minutes.

What You’ll Need:

You need a couple of tools to make sure this recipe turns out perfectly.

The first tool you’ll need is an electric mixer. I love this affordable powerhouse stand mixer. It’s a complete workhorse in the kitchen and I use it all the time. If you don’t have the space for a stand mixer, I also love this handheld electric mixer.

The second is a good quality baking sheet. This is the sheet I recommend using. It’s an affordable and versatile baking sheet that will work perfectly for everything from cookies to pizza.

The last thing you’ll need is parchment paper or a silicone baking mat. I prefer using a silicone baking mat for all of my baking and I recommend using these mats.

Let me know what you think of this recipe in the comments and on Instagram @keytomylime #keytomylime

Be sure to pin this recipe for later!

Now that you’ve learned how to make cloud eggs, I hope you’ll give everything bagel cloud eggs a try!