Save to Pinterest My kitchen counter was covered in eggshells the morning I decided to try whipping egg whites without a recipe in hand. I had watched a cooking show the night before and felt brave enough to experiment. The mixer hummed, the whites turned glossy, and within minutes I had created something that looked like edible clouds. I baked them on a whim, and when they puffed up golden and light, I knew I had stumbled onto something special.
I made these for my sister one Saturday morning when she mentioned feeling sluggish from heavy breakfasts. She took one bite, looked up at me with wide eyes, and said it tasted like eating a warm pillow. We laughed, but she kept going back for more. That day, these clouds became our weekend tradition whenever she visited.
Ingredients
- Large eggs (separated): The whites create the airy base while the yolks bake into creamy pockets, so use the freshest eggs you can find for the best rise and flavor.
- Cream of tartar: This is the secret to stable, voluminous peaks that hold their shape in the oven without deflating halfway through.
- Salt and black pepper: Just enough to remind you this is a savory dish, not a dessert, and they enhance the natural richness of the eggs.
- Shredded Parmesan cheese: Optional but wonderful, it adds a nutty depth and helps the clouds crisp up at the edges.
- Ripe avocados: Choose ones that yield gently to pressure, they should be creamy enough to spread but firm enough to slice beautifully.
- Eggs for poaching: Fresh eggs hold together better in simmering water, creating tight, neat whites instead of wispy threads.
- White vinegar: A tablespoon in the poaching water helps the egg whites coagulate faster, giving you cleaner results.
- Fresh chives and red pepper flakes: These are my finishing touches, adding color, a hint of heat, and a whisper of onion flavor.
Instructions
- Prep the Oven and Pan:
- Preheat your oven to 350°F and line a baking sheet with parchment paper so the clouds release easily. This step matters more than you think, trust me.
- Separate the Eggs:
- Crack each egg carefully, letting the whites fall into a large, spotless bowl and keeping the yolks in small individual bowls. Even a speck of yolk will ruin the whipping, so take your time.
- Whip the Whites:
- Add cream of tartar and a pinch of salt to the whites, then beat with an electric mixer until stiff, glossy peaks form. You should be able to turn the bowl upside down without anything sliding out.
- Fold in Seasonings:
- Gently fold in black pepper and Parmesan cheese if using, being careful not to deflate the air you just worked so hard to incorporate. Use a spatula and a light hand.
- Shape the Clouds:
- Spoon the whipped whites onto the baking sheet in four fluffy mounds, then use the back of a spoon to make a small well in the center of each. These wells will cradle the yolks perfectly.
- Bake and Add Yolks:
- Bake for 5 minutes, then carefully slide one yolk into each well and return to the oven for another 4 to 5 minutes. The whites should be set and lightly golden, the yolks still soft.
- Poach the Eggs:
- While the clouds bake, bring a saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then slide it gently into the water and poach for 3 to 4 minutes until the whites are set but the yolks remain runny.
- Assemble and Serve:
- Top each cloud bread with avocado slices and a poached egg, then season with salt, pepper, chives, and red pepper flakes. Serve immediately while everything is warm and the textures are at their peak.
Save to Pinterest The first time I served these at a brunch, my friend asked if I had ordered them from a cafe. I laughed and told her it was just eggs and air. She did not believe me until I showed her the empty carton and the mixer still sitting in the sink. That moment made me realize how something so simple could feel like a small miracle on a plate.
What Makes Cloud Bread Different
Cloud bread is not trying to replace regular bread, it is its own thing entirely. The texture is soft and airy, almost soufflé like, with a slight chew at the edges where it crisps up. It holds toppings surprisingly well without getting soggy, and because it is mostly egg whites, it feels light even when you pile on rich ingredients like avocado and runny yolks. I have found it works best when you treat it as a base for bold flavors rather than expecting it to taste like wheat toast.
Customizing Your Clouds
Once you master the basic technique, you can play around with add ins and toppings. I have folded in fresh herbs like dill or basil, swapped Parmesan for crumbled feta, and even added a pinch of garlic powder to the whites before baking. For toppings, smoked salmon and capers work beautifully, or you can go Mediterranean with tomatoes, olives, and a drizzle of olive oil. The clouds themselves are a blank canvas, so do not be afraid to experiment with whatever sounds good to you.
Storing and Reheating
Cloud bread is best eaten fresh, but if you have leftovers, you can store the baked clouds in an airtight container in the fridge for up to two days. Reheat them in a 300°F oven for about 5 minutes to crisp them up again, microwaving will make them rubbery. I do not recommend freezing them because the texture changes too much once thawed.
- Always store clouds without toppings so they do not get soggy.
- Poached eggs are best made fresh, but you can prep the clouds ahead and assemble just before serving.
- If reheating, watch closely so the edges do not burn.
Save to Pinterest Every time I make these, I am reminded that breakfast does not have to be complicated to feel special. These clouds have a way of turning an ordinary morning into something worth savoring.
Questions & Answers About This Recipe
- → Why do you need to separate the eggs for cloud bread?
Separating eggs allows the whites to be whipped into stiff peaks, creating the signature light and airy texture. The yolks are added partway through baking to create a rich center, while the whites provide structural lift and a cloud-like appearance.
- → What does cream of tartar do in this preparation?
Cream of tartar stabilizes the egg whites, helping them reach and maintain stiff peaks. It increases volume and creates a more stable foam that holds its shape during baking, resulting in better texture and structure.
- → How do you poach eggs perfectly?
Gently simmer water with a splash of vinegar, then crack each egg into a small bowl first. Slowly slide the egg into the simmering water and cook for 3-4 minutes. The vinegar helps set the whites quickly while keeping yolks runny, and using a slotted spoon prevents breaking the delicate poached egg.
- → Can you make this ahead of time?
Cloud bread is best served fresh as the baked egg whites can become dense if stored. However, you can prep ingredients in advance by separating eggs and slicing avocado just before serving to minimize oxidation.
- → What are good flavor variations for this dish?
Try adding smoked paprika, herbs like dill or tarragon, or nutritional yeast to the egg whites before baking. Layer sautéed spinach or mushrooms beneath the avocado, or sprinkle everything bagel seasoning on top for extra flavor complexity.
- → Is there a dairy-free version?
Yes, simply omit the Parmesan cheese from the cloud bread mixture. The egg whites alone will still puff up and create the desired texture. All other components—avocado and poached eggs—are naturally dairy-free.