Parmesan cloud eggs are a whimsical take on your everyday egg dish—light, airy, and bursting with savory character. With pillowy whipped whites, crisp golden edges, and molten yolks nestled in the center, this recipe feels luxurious without requiring any fancy ingredients.
Ingredient Breakdown
Eggs are the star here, but they play dual roles. The whites are whipped into stiff peaks to form the airy cloud base, while the yolks are gently cradled in the center and baked just long enough to remain runny and lush.
Parmesan cheese lends a bold, nutty depth to the egg clouds. Its fine texture melts seamlessly into the mixture, creating pockets of umami and golden, toasty edges as it bakes.
Scallions bring freshness and a mild onion flavor that lifts the richness of the eggs and cheese. Their brightness complements the dish’s savory core without overwhelming it.
Salt and pepper keep the flavor grounded. A pinch of salt strengthens the structure of the whipped whites, while freshly cracked black pepper added at the end provides a subtle, aromatic kick.
Step-by-Step Preparation Guide
To start, line a large baking sheet with parchment paper and lightly mist it with cooking spray. This step is key to ensuring the cloud eggs lift cleanly from the tray once baked.
Carefully separate the eggs, keeping the yolks intact and resting in individual small bowls. This not only prevents breakage but also makes it easier to add them to the clouds later without fuss.
Whip the egg whites with a pinch of salt using an electric mixer on high speed. Beat until stiff peaks form—when the whites stand tall and hold their shape without drooping. This creates the iconic cloud-like structure.
Fold in the grated Parmesan and chopped scallions with a rubber spatula. Be gentle—stirring too aggressively can deflate the whites. You want the cheese and scallions to be evenly distributed while keeping the mixture light and airy.
Scoop the mixture into four even mounds on the prepared baking sheet. Use the back of a spoon to create a shallow well in the center of each one—this will cradle the yolk in the next step.
Bake the mounds for 3 minutes at 450°F, just until they start to take on a golden hue. Remove the tray from the oven and gently drop one yolk into each well. If the wells puffed up during baking, reshape them with the spoon before adding the yolks.
Return the tray to the oven for another 3 to 5 minutes. Keep a close eye—remove them once the yolks are set on the outside but still runny inside. Finish with a crack of black pepper, and serve immediately while warm and fluffy.
Recipe Tips & Frequently Asked Questions
Use room temperature eggs for better whipping
Cold whites don’t whip as well—let them sit out for 10–15 minutes before separating.
Make sure the mixing bowl is clean and dry before beating egg whites
Even a trace of fat or moisture can prevent the whites from forming stiff peaks.
Fold gently to avoid losing volume
Overmixing will flatten the whites—use a light hand to preserve their airiness.
Create deep enough wells so yolks stay in place
Shallow indentations may fill in while baking; don’t hesitate to reshape them as needed.
Watch the second bake closely to avoid overcooking the yolks
A few extra seconds can turn a runny yolk firm—pull them as soon as they’re just set.
Can I make cloud eggs ahead of time?
These are best served immediately, as the texture changes when reheated.
What can I use instead of Parmesan cheese?
Try sharp cheddar, Gruyère, or even pecorino for a different flavor profile.
How do I know when the whites are properly whipped?
When you lift the beaters, the peaks should stand upright without folding over.
Can I add herbs or other mix-ins to the egg whites?
Yes—try finely chopped chives, dill, or a pinch of smoked paprika for a creative twist.
What if I accidentally break a yolk—can I still use it?
You can, though the presentation won’t be as striking. It will still taste delicious.
What to Serve With This Recipe
A slice of toasted sourdough or hearty multigrain bread is a perfect base for scooping up fluffy egg clouds and silky yolk. The crunch provides a satisfying contrast.
Balance the richness with a side of fresh greens tossed in lemon vinaigrette. The acidity cuts through the savory cheese and egg for a refreshing finish.
Pair with roasted tomatoes, sautéed mushrooms, or grilled asparagus to create a more filling brunch spread. These vegetables bring color, depth, and umami that round out the dish.
To drink, keep it simple—a strong black coffee, floral herbal tea, or even a sparkling citrus spritzer all complement the subtle flavors without overpowering them.
Creative Variations
For a fragrant herbal touch, fold in fresh chives, parsley, or dill with the cheese. These herbs bring color and a layer of aromatic depth to the clouds.
Swap Parmesan for a more robust cheese like sharp cheddar or Gruyère for a nuttier, bolder taste that crisps beautifully on the edges.
Add a pinch of smoked paprika or garlic powder to the whites before baking for a subtle kick and extra complexity.
Serve with creamy avocado slices, smoked salmon, or even a dollop of crème fraîche to take this dish into full brunch mode.
Parmesan cloud eggs are a playful yet elegant way to enjoy something familiar in a new form. Light, airy, and brimming with flavor, they make the ordinary extraordinary with just a few thoughtful steps. Whether served as the centerpiece of breakfast or as a charming brunch addition, this dish is sure to delight with its beauty and satisfying simplicity.
Ingredients
4 large eggs
¼ cup finely grated Parmesan cheese
1 scallion, finely chopped
Pinch of salt
Ground pepper, to taste
Instructions
Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and give it a light mist of cooking spray to prevent sticking.
Carefully separate the egg whites from the yolks, placing each yolk into a separate small bowl to keep them intact. Transfer all the egg whites to a clean mixing bowl. Add a pinch of salt and whip the whites on high speed using an electric mixer until they form stiff peaks.
Once the egg whites are voluminous and glossy, gently fold in the Parmesan and finely chopped scallions with a rubber spatula, being careful not to deflate the mixture. On the prepared baking sheet, form four equal mounds of the egg mixture, roughly ¾ cup each. Use the back of a spoon to create a shallow well in the center of each mound—this will hold the yolk.
Bake the mounds for about 3 minutes, or until the edges begin to turn a light golden hue. Remove the tray from the oven. If any of the wells have puffed up or closed slightly, reshape them gently with the spoon.
Carefully slide one yolk into each well. Return the tray to the oven and bake for another 3 to 5 minutes, just until the yolks are set but still soft and runny at the center. Finish with a sprinkle of freshly ground black pepper and serve at once for maximum fluff and flavor.
Parmesan Cloud Eggs Recipe
Ingredients
- 4 large eggs
- ¼ cup finely grated Parmesan cheese
- 1 scallion finely chopped
- Pinch of salt
- Ground pepper to taste
Instructions
- Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and give it a light mist of cooking spray to prevent sticking.
- Carefully separate the egg whites from the yolks, placing each yolk into a separate small bowl to keep them intact. Transfer all the egg whites to a clean mixing bowl. Add a pinch of salt and whip the whites on high speed using an electric mixer until they form stiff peaks.
- Once the egg whites are voluminous and glossy, gently fold in the Parmesan and finely chopped scallions with a rubber spatula, being careful not to deflate the mixture. On the prepared baking sheet, form four equal mounds of the egg mixture, roughly ¾ cup each. Use the back of a spoon to create a shallow well in the center of each mound—this will hold the yolk.
- Bake the mounds for about 3 minutes, or until the edges begin to turn a light golden hue. Remove the tray from the oven. If any of the wells have puffed up or closed slightly, reshape them gently with the spoon.
- Carefully slide one yolk into each well. Return the tray to the oven and bake for another 3 to 5 minutes, just until the yolks are set but still soft and runny at the center. Finish with a sprinkle of freshly ground black pepper and serve at once for maximum fluff and flavor.
