Cloud eggs
Cloud eggs is a easy French recipe that serves 2. 190 calories per serving. Recipe by Philippe's Kitchen on YouTube.
Prep: 12 min | Cook: 13 min | Total: 32 min
Cost: $0.92 total, $0.46 per serving
Ingredients
- 2 units Egg (separate whites and yolks)
- 30 g Grated Emmental cheese (finely grated)
- 1 pinch Salt (fine salt)
- 1 pinch Ground black pepper (to taste)
Instructions
Separate whites and yolks
Crack the eggs and place the whites in a bowl, the yolks in two small separate containers.
Time: PT2M
Season the whites
Add a pinch of salt to the egg whites.
Time: PT1M
Whip the whites into stiff peaks
Using an electric mixer (or a whisk), whip the whites until stiff peaks form that hold when turned upside down.
Time: PT4M
Incorporate the cheese
Sprinkle the grated Emmental cheese over the whites and gently fold in with a spatula using circular motions from bottom to top.
Time: PT1M
Prepare the baking sheet
Line a baking sheet with parchment paper.
Time: PT1M
Form the clouds
Place the white mixture in two piles about 5 cm in diameter, shape a small well in the center of each pile with the back of a spoon.
Time: PT3M
Preheat the oven
Preheat the oven to 180°C for about 5 minutes.
Time: PT5M
Temperature: 180°C
Initial baking of the whites
Bake the clouds (without the yolks) for 5 minutes until lightly golden and firm.
Time: PT5M
Temperature: 180°C
Add the yolks
Remove the sheet, gently place a yolk in the center of each cloud.
Time: PT1M
Final cooking of the yolk
Return the sheet to the oven for an additional 3 minutes to lightly cook the yolk while keeping the center runny.
Time: PT3M
Temperature: 180°C
Serve
Remove the cloud eggs from the oven, sprinkle with a little pepper and serve immediately with toast or a green salad.
Time: PT1M
Nutrition Facts
- Calories
- 190
- Protein
- 12 g
- Carbohydrates
- 1 g
- Fat
- 14 g
- Fiber
- 0 g
Dietary info: vegetarian, gluten-free, low-carb, low-calorie, very-low-calorie
Allergens: eggs, milk
Ingredient Substitutions
- Instead of Egg: chicken eggs, duck eggs
- Instead of Grated Emmental cheese: grated Gruyère, grated Comté
- Instead of Salt: sea salt
- Instead of Ground black pepper: white pepper
Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Silicone spatula (rubber spatula)
- Baking sheet
- Parchment paper
- Tablespoon or soup spoon
Critical Steps — Do Not Skip
- Whip the whites to stiff peaks
- Form the wells in the center of the clouds
- Bake the whites before adding the yolk
Chef Tips from the Video
- Use very finely grated cheese for optimal incorporation
- Add finely chopped fresh herbs (chives, parsley) to the whites for extra flavor
- For a richer version, sprinkle smoked paprika before the final bake.
Troubleshooting
Whites do not whip
Make sure the bowl and whisk are perfectly clean and free of any grease; add a pinch of salt or a small amount of cream of tartar.
Yolk spreads into the white
Dig a sufficiently deep well and gently place the yolk with a spoon; you can lightly dampen the spoon with water.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day, reheat at 150°C for 5 minutes.
Freezer: Raw clouds can be frozen for 1 month; bake directly after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- You can whip the whites ahead of time and keep them in the refrigerator for 30 min before forming the clouds
- Prepare the clouds, freeze them on the sheet then transfer to a freezer bag; bake directly when serving
Last updated: August 21, 2026
