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Chef John's Cloud Eggs
Chef John's Cloud Eggs
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Fluffy cloud eggs, whipped and baked, served on crispy buttered toast for a delightful twist on a breakfast favorite.
Ingredients:
  • 2 large eggs
  • 0.25 teaspoon white vinegar
  • 1 pinch salt
  • 1 teaspoon unsalted butter, or as needed
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a baking sheet with a Silpat® liner, lightly buttered.
  • Carefully crack 1 egg into your hand, allowing the egg white to drip down between your fingers into a large bowl. Save the yolk in a separate small bowl. Repeat with the second egg.
  • Combine the vinegar with the egg whites, sprinkle in the salt, and whisk until glossy peaks form, holding their shape but still slightly soft.
  • Place dollops of the mixture on the baking sheet, ensuring they are tall rather than wide. Mold them into desired shapes and create small hollows in the middle using a spoon for the yolks.
  • Place in the center of the preheated oven until they begin to turn golden, for 5 to 6 minutes. Then, add the yolks and bake until they are warm but still runny, about 3 to 4 minutes longer. Serve over buttered toast.

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