Cloud Eggs on Toast

from 7 votes

Cloud Eggs on Toast

Step aside, unicorn food! There’s a new culinary trend making waves and it can be summed up in two simple words: cloud eggs. Impossibly light, ever-so-fluffy, ethereally soft cloud eggs. And they’re here just in time for Mother’s Day.

So how does one go from basic baked eggs to this new and improved update?

Cloud Eggs Recipe

With a whole lot-o-whisking. Opt for a traditional whisk and a bunch of arm power, or go the quick route and use a handheld mixer or stand mixer. No matter how you whisk ’em, the real secret to cloud egg success is to whisk the egg whites until stiff peaks form. You need a firm egg white base so that it holds its shape when baked. Just remember:

  • Stiff peaks = clouds
  • Soft peaks = puddles

Cloud Eggs Recipe

So now that you have the technique mastered, the next question is: How do they taste? For lack of a better explanation, exactly how they look. Egg whites, whether scrambled, baked or fried, are virtually tasteless, so the cloud portion remains flavorless yet with a very distinctive texture (think cotton candy meets meringue).

And then shining in the center, is the good ol’ yolk sun. And it can be as gooey or as firm as your heart desires. For a runnier egg, bake the clouds for a total of 4 to 5 minutes. Any for a firmed yolk, add an extra minute to your total baking time.

Cloud Eggs Recipe

And just like that, we’ve added yet another crafty way to cook eggs to our breakfast lineup. First it was baked eggs in puff pastry, then it was baked eggs in bread bowls, and now, it’s baked eggs in … eggs clouds. This one is going to be pretty hard to beat!

Cloud Eggs on Toast

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Cloud Eggs on Toast

Enjoy an updated take on baked eggs with the lightest, fluffiest Cloud Eggs!
Author: Kelly Senyei
3.86 from 7 votes
Cloud Eggs on Toast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving


  • 2 large eggs
  • 1/2 teaspoon chopped fresh chives
  • 2 slices bread


  • Preheat the oven to 450°F. Line a baking sheet with parchment paper or a Silpat.
  • Separate the eggs, adding the egg whites to one bowl and keeping the yolks inside the shells for easy transferring.
  • Add a pinch of salt and pepper to the egg whites then using a whisk (or a handheld beater or a stand mixer fitted with the whisk attachment), beat the egg whites until stiff peaks form. (See Kelly's Notes.)
  • Spoon the egg whites into two mounds on the baking sheet then make a deep well inside each mound. Bake the egg whites for 2 minutes.
  • Remove the baking sheet from the oven and place an egg yolk inside each well. Return the baking sheet to the oven and bake the eggs an additional 3 to 4 minutes or until the yolks have reached your desired doneness.
  • Remove the eggs from the oven, top them with the fresh chives and serve them immediately atop your choice of buttered toast.

Kelly’s Notes:

  • For a cheesy twist, fold ½ cup of finely shredded cheese into the egg whites after you’ve beaten them into stiff peaks. You can also add small diced ham or cooked, chopped bacon.
  • It's important to whisk the egg whites until stiff peaks form so that they are firm enough to hold their shape on the baking sheet.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 277kcal, Carbohydrates: 28g, Protein: 16g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 327mg, Sodium: 415mg, Potassium: 223mg, Fiber: 2g, Sugar: 3g, Vitamin A: 475IU, Calcium: 127mg, Iron: 3.5mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    This recipe has been a family favorite for about five years now. I started making it because it was the only way I could get my son to eat eggs. This morning I used a cheddar and a really sharp parmesan for the cheese, and Tabasco for the topping, and it was the best version yet.

    Anyway, thanks so much for this recipe. It never gets old.

    1. Love, love, LOVE reading this, Heather! I’m thrilled your family has been enjoying the recipe for so long! :)

  2. 4 stars
    I’ve been making these for years, call them “Puffy Eggs.” I make toast, butter it, and put cheese on it before putting the whipped egg whites on the toast. Then add the egg yolk in the middle and then use salt, pepper, and Parmesan cheese on top so they get slightly browned in the oven. Soooo good. Can also put breakfast meat (sausage, ham, bacon) under the egg whites. Lots of variations possible. Have even made them on a spinach cake instead of toast–low-carb version.

  3. Love the idea of serving avocado & tomatoe slices !
    I’m going to serve this to my B&B guests …
    Will most likely serve with bacon.
    Thanks for the idea !

  4. 2 stars
    Bummer. Made these before and the eggs came together the first time without any issues. Saw this video and the suggestion of putting omlette fixings in before you beat the eggs, so I added bacon bits. Eggs never came together. Now I’ve got a bowl of runny eggs whites and bacon and four disappointed kids. I can still salvage it so it doesn’t go to waste, but still a bummer. Anyone else’s reading this: do NOT add anything else to the whites before you beat them. I imagine getting the whites firm and folding in the extras after the fact would be more successful.

  5. 1 star
    So I watched the video and BEFORE you whisked the eggs you said I could add parmesen and I did then tried to whisk my whites.. they never came together.. then I see where you say in the notes at the bottom of the recipe to add that stuff after the eggs have been beaten. Please update this video so others don’t waste food too

    1. Hi Charish – I’ve added cheese before and after whisking the whites with success. Did you use an electric beater?