Cloud Eggs: make your brunch heavenly

cloud eggs in clouds on glutto digest

Where Can I Get it?  |  How Can I Make It?

What are cloud eggs? 

Cloud eggs (a.k.a. eggs in a cloud, or cloudy eggs) are baked eggs made out of fluffy, meringue-like egg whites topped with a raw yolk.  This puffy version of cooked eggs has quietly been around for years.  Rachel Ray even posted a recipe for eggs in clouds back in 2012.  However, they became a food phenomenon when it flooded Instagram in May 2017.

Where can I get it? 

As cloud eggs get more and more popular, it’s inevitable that they will be found in plenty of breakfast and brunch places across the country.  But for now, these are just a few of places that serve these fluffy versions of sunny side up eggs.

Brooklyn, NY: AlMar

cloud eggs in a cloud in Brooklyn new york

New York, NY: Il Punto Ristorante

cloud eggs in clouds in new york manhattan
photo: Il Punto Ristorante on Facebook

Seattle, WA (Bainbridge Island): Cafe Nola

cloud eggs in a cloud in seattle washington
photo: Cafe Nola on Facebook
cloud eggs in a cloud baked oven recipe

Looking for more places that serve cloud eggs?  See the latest list of places on Glutto right here.

How can I make it? 

Special Tools – pick one


  • 2 large eggs
  • salt and white pepper (to taste)
  • sriracha/hot sauce/condiments of your choosing (optional)
  • green onions (optional)


  1. First, carefully crack open both eggs so the yolks are intact.
  2. Separate the yolks from the egg whites and put the egg whites in a mixing bowl.
  3. Whisk the egg whites with your hand blender or whisk until they turn into a dense foam and create stiff peaks.
  4. On a non-stick baking sheet, form “clouds” with the egg white foam and put the raw yolk in the center.
  5. Stick the eggs in the oven at 350°F for 8-10 minutes (or 450°F for 3 minutes if you want a browner look).
  6. Add salt & pepper plus your favorite egg toppings (hot sauce, green onions, etc.)  Enjoy!

Hello! I'm Kristina

Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.