Parmesan Cloud Eggs

Parmesan Cloud Eggs

7 Reviews
From:, August 2017

These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 large eggs, yolks and whites separated
  • Pinch of salt
  • ¼ cup finely grated Parmesan cheese
  • 1 scallion, finely chopped
  • Ground pepper to taste


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
  2. Separate egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff. Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about ¾ cup each) of egg-cheese mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.
  3. Bake the egg whites until starting to lightly brown, about 3 minutes. Remove from oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with pepper. Serve immediately.

Nutrition information

  • Serving size: 1 cloud egg
  • Per serving: 94 calories; 6 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 8 g protein; 26 mcg folate; 190 mg cholesterol; 0 g sugars; 0 g added sugars; 356 IU vitamin A; 1 mg vitamin C; 74 mg calcium; 1 mg iron; 198 mg sodium; 89 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium-fat protein

Reviews 7

January 26, 2019
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By: cellodavis
I have shared these lovely, healthy eggs with many friends & relatives. It's SO easy, and SO very cool!
March 09, 2018
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By: mowglivt
These are wonderful! One yolk stuck to the bowl and broke when I was transferring to the cloud, so will either make sure there is always a bit of white OR very slightly grease the bowl before cracking the egg...otherwise perfect...follwed advice to cook at 400 for 2+ minutes for the cloud and a bit more for the yolks (and sprinkled extra Parmesan on the yolks). These will be a regular for us now...heavenly!
January 27, 2018
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By: Andrea Strickler
I might have done something clouds fell completely. Maybe I should have beat them a little longer? They started “deflating” as I scooped them onto the baking sheet. The flavor of the Parmesan and scallions was fantastic, so I will try it again sometime soon.
January 07, 2018
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By: Alli S.
So easy and delicious!!!
November 06, 2017
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By: Slug
Really simple and delicious. I didn't need to improve on eggs over easy, but this is great. I had to make it 2x to get the timing just right with the whites and the yolk. But once I turned the temp down on the oven to 400, it worked like a charm. Don't watch the yolks and expect them to change appearance much. Just cook them very swiftly and take them out. The yolk will be just right. Only cook the whites for a minute or two tops. The texture of the whites is nice, you can pick it up with your hands if you want and tear it apart.
November 05, 2017
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By: leonabloom
this is easy , beautiful and delicious. I added an additional egg white, used chives, and sprinkled cheese over the yoke to bake. It's a great brunch dish and easy to make for bigger numbers of people
August 30, 2017
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By: Devon O'Brien
These are such a fun recipe for brunch with friends. The eggs are so fluffy and flavorful but you still get that delicious runny yolk, the best!
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