How to Make Cloud Eggs

These pillowy egg nests make breakfast a special occasion.

1. Separate the eggs.

Carefully crack 2 eggs, separating the whites from the yolks. Place the whites in a large mixing bowl and the yolks in individual small bowls. (Keep the yolks intact for the best presentation.)

2. Whip the whites.

Add a pinch of salt to the whites. With a hand or stand mixer, whisk on high speed until stiff peaks form. The whites should hold their shape when the whisk is lifted.

3. Add some flavor.

With a rubber spatula, gently fold ingredients like Parmesan, herbs or crumbled bacon into the whites. For sweet versions, try a sprinkle of sugar and cinnamon.

4. Create cloud nests.

Line a baking sheet with parchment paper and coat with nonstick cooking spray. Spoon whipped whites into 2 evenly sized mounds, creating a shallow well in the center of each.

5. Bake the cloud nests.

Transfer the baking sheet to a preheated 375°F oven and bake for 3 minutes, or until the cloud nests begin to turn golden.

6. Add the yolks.

Remove the baking sheet from the oven and carefully spoon a yolk into the center of each cloud nest. Season with salt and pepper.

7. Finish baking.

Return the baking sheet to the oven for another 3–4 minutes, until the yolks are set but still runny (or longer if you prefer firmer yolks).

8. Serve immediately.

Garnish with fresh herbs or a light sprinkle of paprika. Cloud eggs are best enjoyed fresh from the oven.