Cloud eggs

    10 min

    This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs à la Neige. It's a showstopping brunch dish that is actually ridiculously easy to make.

    19 people made this

    Serves: 2 

    • 2 eggs, separated
    • salt and black pepper to taste
    • 2 tablespoons grated Parmesan cheese
    • chopped chives, to garnish

    Prep:4min  ›  Cook:6min  ›  Ready in:10min 

    1. Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment. Separate the eggs.
    2. Beat the egg whites with a pinch of salt and pepper till stiff. Fold in the grated Parmesan gently.
    3. Make two mounds of egg whites on the parchment-lined tray. Use the back of a spoon to create an indent in the centre of each mound.
    4. Bake the whites in the oven for 2 to 3 minutes, till lightly browned. Remove from the oven and carefully place a yolk in the centre of each. Place back in the oven for 2 to 3 minutes.
    5. Carefully remove the cloud eggs from the parchment and slide onto serving plates. Sprinkle with chives and serve.

    Cook's note

    You could add some chopped ham to the whites along with the Parmesan. The egg whites like to stick to the parchment, so remove carefully with a fish slice or spatula.

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    Reviews in English (4)


    It wasnt as easy as it made it sound. The egg whites wouldnt fluff very well because of the salt, pepper, and Parmesan cheese. It took longer then 15 mins  -  24 Dec 2018  (Review from Allrecipes US | Canada)


    We didn’t like these. Maybe it was the texture? Won’t be making again.  -  18 Nov 2018  (Review from Allrecipes US | Canada)


    These are so unique and have such a beautiful appearance and taste. One note of caution---the egg whites can easily over cook so I would stick to three minutes of baking the egg whites first even if they are not lightly brown yet, then add the egg yolks. The egg yolks will be slightly runny so if you are concerned about salmonella I would use pasteurized eggs. For the life of me I don't know why they don't just pasteurize all eggs to prevent problems as many people also like runny sunny side up eggs.  -  11 Feb 2018  (Review from Allrecipes US | Canada)