Cloud eggs gained popularity in the United States in the 2010s as a visually striking, low‑carb breakfast option. They are often featured in brunch menus and food‑ie social media posts for their airy texture and Instagram‑ready appearance.

While the classic cloud egg uses plain egg whites, some chefs add herbs, cheese, or spices to the mounds. In European cafés, a version called "oeufs en neige" may be served with smoked salmon or truffle oil for a gourmet twist.

Cloud eggs are popular for weekend brunches, holiday breakfast spreads, and as a special treat for birthdays or gatherings where a light yet impressive dish is desired.

Cloud eggs offer a high‑protein, low‑carb alternative to traditional fried or scrambled eggs, aligning with the growing health‑conscious trend in American breakfast choices while still delivering the familiar comfort of eggs.

The authentic recipe uses whole eggs—separated whites and yolks—without any added dairy or starch. Acceptable substitutes include aquafaba for the whites and silken tofu for the yolk in vegan adaptations, though the texture will differ.

Cloud eggs pair nicely with avocado toast, roasted potatoes, smoked salmon, or a side of fresh fruit. Their light texture complements richer breakfast items like bacon or sausage.

Common mistakes include letting yolk contaminate the whites, under‑whipping the whites so they collapse, and over‑baking which dries out the cloud and hardens the yolk.

High speed incorporates the maximum amount of air into the egg whites, creating the stiff peaks needed for the cloud‑like structure. Lower speeds do not generate enough volume, resulting in dense, flat mounds.

Yes, you can whip the whites ahead and keep them refrigerated for up to 24 hours. Bake the whites without yolks, store the baked clouds in an airtight container, and add fresh yolks just before serving or reheat briefly.

The YouTube channel Chef Boyd Brown III focuses on approachable, family‑friendly recipes with a Southern flair, emphasizing quick techniques and comfort‑food twists for home cooks.

Chef Boyd Brown III blends classic Southern breakfast traditions with modern plating ideas, often highlighting simple ingredient swaps and step‑by‑step visual guides that make even trendy dishes like cloud eggs feel accessible.