• Eggs • 130 kcal
  • Ham
  • Cheese
  • Salt • 1 kcal
  • Parmesan
  • herbs
Calories refers to 100 gr of product

These cloud eggs are an easy breakfast recipe, and a great one to make if you’re cooking up breakfast for a large crowd. They get their name from their cloud resemblance (also called Eggs in the Snow). Egg whites are whisked until fluffy and seasoned to taste. It’s then placed on a baking sheet in a cloud shape and baked with the egg yolks on top. After just a few minutes, breakfast is ready to be served and looks just like a sun sitting on top of clouds!

Even though cloud eggs only popped up recently on Instagram and TikTok, the recipe has been around for centuries. In fact, it was invented in France. In was featured in Le Cuisinier François, a cookbook published way back in 1651! In this recipe we added ham and parmesan, not only for extra flavor, but also to make it more satisfying.


Because the egg whites need to be nice and fluffy, you will need a mixer for this recipe!

You can add other light veggies to this omelet: cooked mushrooms, chopped red onions, wilted spinach, and fresh herbs (basil, oregano, cilantro, or parsley).

Instead of ham, you can also add cooked ground beef, shredded rotisserie chicken, or smoked salmon.

Use any cheese you have on hand—parmesan, feta cheese, cheddar, and mozzarella will all work.

Make sure to uses the freshest eggs possible. This will ensure perfectly whipped egg whites. Add cream of tartar it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white, and if you don’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white).

Add a pinch of salt to improve the flavor.

How To Store Cloud Eggs

Cloud Egg leftovers can be stored in the refrigerator for up to 3 days. Make sure to store them in an airtight container so that they do not absorb any odors in your fridge.

How To Make Cloud Eggs

Separate the whites from the yolk of several eggs.

Beat the egg whites to soft peaks.

Add ham, cheese, and salt, mix carefully.

Place several tablespoons of whipped egg white on a cookie sheet.

Add the yolk to each mound and bake for 15 minutes at 180°C (356°F).


The egg whites will increase about 8 times in volume, so make sure you start with a big enough bowl.

It’s absolutely essential to wipe the bowl clean before you start beating the egg whites. If there is any fat residue, the egg whites won’t whip properly.