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Cloud Eggs (Fluffy Separated Egg Whites & Yolks) - Light, Fun, and Fast

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 large eggs (fresh and cold separate easiest; room-temp whites whip best)
  • 1/4 teaspoon cream of tartar (optional but helps stabilize the whites)
  • 1/4 teaspoon fine salt
  • Black pepper, to taste
  • 2–3 tablespoons grated Parmesan or finely shredded cheese (optional)
  • Chopped herbs like chives, parsley, or dill (optional)
  • Olive oil or cooking spray, for the baking sheet

Method
 

  1. Preheat the oven and prep the pan: Heat your oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil or spray it to prevent sticking.
  2. Separate the eggs: Carefully separate whites and yolks. Place yolks in individual small bowls or a muffin tin cavity so they stay intact. Put the whites in a clean, dry mixing bowl.
  3. Add stabilizer and season: Add cream of tartar and a pinch of salt to the whites. This helps them whip tall and stay fluffy.
  4. Whip the whites: Using a hand mixer or stand mixer, beat on medium-high until stiff peaks form, about 2–4 minutes. The peaks should stand straight up when you lift the beaters.
  5. Fold in extras (optional): Gently fold in cheese and herbs with a spatula. Keep a light hand so you don’t deflate the whites.
  6. Form the clouds: Spoon the whipped whites into four mounds on the baking sheet. Use the back of the spoon to make a small well in the center of each mound.
  7. Bake the whites: Bake for 3–4 minutes, just until the edges start to barely color. This sets the structure before adding the yolks.
  8. Add the yolks: Remove the sheet from the oven and gently nestle one yolk into each well. Season with salt and pepper.
  9. Finish baking: Return to the oven for 3–4 minutes more for runny yolks, or 5–6 minutes for jammy yolks. Watch closely—yolks set quickly.
  10. Serve right away: Slide a spatula under each cloud and plate. Add a drizzle of olive oil, extra herbs, or a pinch of chili flakes if you like.