These baked cloud eggs turn nine separated eggs into airy Parmesan muffins with a runny yolk hidden in the middle. Whipping the whites with a pinch of salt to stiff peaks is what gives them their light, soufflé-style lift; the cheese, red pepper flakes and scallions get folded in gently so the foam keeps its air. Each yolk waits in water with a splash of vinegar so it stays glossy and never forms a skin. Bake at 180°C (350°F) for about 8 minutes, pulling them the moment the tops turn firm and lightly golden, and the centres stay soft enough to run.
Instructions
- 1
Separate 9 eggs, keeping the yolks in a bowl with water and a splash of vinegar so they do not dry out.
- 2
Add a pinch of salt to the whites and whip them into stiff peaks, about 5 minutes.
05:00 - 3
Gently fold in grated Parmesan, red pepper flakes, and chopped scallions while keeping the mixture airy.
- 4
Spoon the whites into a silicone muffin mold, leaving room for the yolks.
- 5
Nestle one yolk into each cup and gently cover with a little more white mixture.
- 6
Bake at 180°C / 350°F just long enough to set the outside and keep the center rich and runny.
03:00
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Notes from our kitchen
We whip the whites a full five minutes, until the peaks stand straight when the whisk lifts out. Anything softer and the muffins slump in the oven instead of holding their cloud shape. Folding is where we slow down: the Parmesan goes in with a few wide strokes, because stirring knocks the air out and you end up with flat, rubbery cups.
We pull the muffins as soon as the tops firm up and turn barely golden, about 8 minutes at 180°C (350°F); carryover heat finishes the whites while the yolks stay soft and runny. Skip the water-and-vinegar bath and the resting yolks dry out and tear when you try to nestle them in.
Variations
- Try a different hard cheese. Grated Gruyère or a sharp aged cheddar works well in place of Parmesan. Stick to a hard, dry cheese; soft cheeses weigh the whipped whites down and the clouds lose their lift.
- Air fryer timing. These bake nicely in an air fryer at 160°C (325°F) for 5–6 minutes. Check early; the smaller chamber sets the tops faster than a full-size oven.
- Adjust the heat. Leave out the red pepper flakes for a gentler muffin, or swap in a pinch of smoked paprika folded through with the scallions.
- Make-ahead note. These are best straight from the oven while the yolks are still runny. If you need to hold them, bake a minute or two longer so the yolks set, then rewarm gently the next day.
Frequently Asked Questions
How do I keep the yolks runny?
Bake just until the whites set — around 8 minutes at 180°C. Pull them as soon as the tops firm up; residual heat finishes them while leaving the yolk soft.
Why rest the yolks in water and vinegar?
A little water with a splash of vinegar stops the resting yolks drying out or forming a skin while you whip the whites.
What makes them so airy?
Whipping the whites to stiff peaks and folding gently keeps the air in. Do not overmix once the Parmesan goes in, or the cloud texture deflates.