Fluffy Cloud Eggs with Bacon and Parmesan

Why You’ll Love This Recipe

• The airy egg-white clouds and golden yolks make an impressive breakfast with minimal effort.
• Parmesan adds savory flavor, while bacon and chives provide a crisp, colorful finish.
• The entire recipe is ready in less than 20 minutes.
• It is naturally low in carbohydrates and easy to customize with your favorite toppings.

Grocery List

• Produce: 1 small bunch fresh chives
• Dairy: 4 large eggs and 1 small wedge or container of Parmesan cheese
• Meat: Cooked bacon bits or 2 strips bacon to cook and crumble in advance
• Pantry: Extra-virgin olive oil, cream of tartar, fine sea salt, and black pepper

Full Ingredients

For the Cloud Eggs

• 1/2 teaspoon extra-virgin olive oil, for greasing the parchment
• 4 large eggs, preferably cold for easier separation
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup finely grated Parmesan cheese, divided

For the Topping

• 2 tablespoons cooked bacon bits, about the amount from 2 cooked strips
• 1 tablespoon finely chopped fresh chives
• Reserved Parmesan from the 1/4 cup listed above
• Additional freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Position an oven rack in the center of the oven and preheat to 425°F. Line a large rimmed baking sheet with parchment paper. Brush the parchment with 1/2 teaspoon extra-virgin olive oil, concentrating on the four areas where the egg-white mounds will sit. This helps the delicate clouds release cleanly after baking.

Step 2: Separate the eggs carefully

Set out one large, completely clean mixing bowl and four small cups or ramekins. Separate the eggs one at a time, placing each yolk in its own cup and transferring each white to the large bowl. Keeping the yolks separate makes it much easier to place them into the clouds without breaking them. Make sure no yolk gets into the whites, because even a small amount of fat can prevent the whites from whipping properly.

Step 3: Whip the egg whites

Add the cream of tartar and fine sea salt to the egg whites. Using an electric hand mixer, beat on medium-high speed for 3 minutes, or until the whites are thick, glossy, and able to hold stiff peaks. To test them, lift the beaters straight up; the peak should remain upright rather than folding over.

Step 4: Fold in the Parmesan

Set aside 1 tablespoon of the grated Parmesan for garnishing. Sprinkle the remaining 3 tablespoons over the whipped whites. Using a flexible spatula, fold the cheese into the whites with 4 to 6 broad, gentle strokes. Stop as soon as the cheese is distributed so you do not knock out the air that gives the eggs their cloud-like texture.

Step 5: Shape and bake the clouds

Divide the whipped whites into four equal mounds on the prepared baking sheet, leaving at least 2 inches between them. Each mound should be approximately 4 inches wide. Use the back of a spoon to make a deep well in the center of each mound, taking care not to press all the way through to the parchment. Bake for exactly 4 minutes, until the clouds are set on the surface and beginning to turn pale gold around the peaks and edges.

Step 6: Add the yolks

Remove the baking sheet from the oven. Gently slide one yolk into the well in the center of each cloud. Return the pan to the oven and bake for exactly 3 minutes. The whites should be lightly golden and the yolks should be warm, glossy, and softly set. For firmer yolks, bake for 5 minutes after adding them instead of 3 minutes.

Step 7: Garnish and serve

Immediately season the eggs with the black pepper. Sprinkle the bacon bits, chopped chives, and reserved Parmesan over the tops. Use a thin spatula to transfer two cloud eggs to each plate. Serve at once while the whites are airy and the centers are warm and rich.

Pro Tips

• Use a spotless bowl: Any grease or moisture in the mixing bowl can keep the whites from reaching their full volume. Glass or metal bowls work especially well.
• Separate cold eggs: Cold yolks are firmer and less likely to break. Once separated, the whites can sit for a few minutes while the oven finishes heating.
• Fold gently: Use only enough strokes to distribute the Parmesan. Vigorous stirring will deflate the whipped whites.
• Make deep wells: A well-defined indentation prevents the yolk from rolling off the cloud, but leave a layer of white at the bottom to hold it.
• Consider pasteurized eggs: If serving anyone who should avoid undercooked eggs, use pasteurized shell eggs or bake the yolks until completely firm and they reach 160°F.

Variations

• Garden Herb Cloud Eggs: Omit the bacon and fold 1 tablespoon finely chopped parsley or dill into the whipped whites with the Parmesan.
• Spicy Cloud Eggs: Add 1/8 teaspoon cayenne pepper to the whites and garnish each serving with 1/2 teaspoon hot sauce.
• Mediterranean Cloud Eggs: Replace the Parmesan with 1/4 cup finely crumbled feta and top the finished eggs with 2 tablespoons diced tomato and 1 tablespoon chopped fresh oregano.

Storage & Make-Ahead

Cloud eggs are at their fluffiest when served immediately. If necessary, refrigerate leftovers in a single layer in an airtight container for up to 1 day. Reheat them on a parchment-lined pan in a 300°F oven for 5 to 7 minutes, keeping in mind that the yolks will become firmer. Freezing is not recommended because the whipped whites can become watery and rubbery. For advance preparation, cook and crumble the bacon, grate the Parmesan, and chop the chives up to 2 days ahead; refrigerate each component separately. Separate and whip the eggs only when you are ready to bake them.

Nutrition (per serving)

Calories: 240 kcal | Carbs: 2g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Fiber: 0g | Sugar: 1g | Sodium: 600mg | Cholesterol: 389mg