Cloud eggs went round the internet years ago and keep resurfacing because they're genuinely just whipped egg white and a yolk. Whisk the whites to stiff peaks, mound into nests, air fry until set and golden, then nestle the yolk in a well for a final short bake. The texture is somewhere between a soufflé and a meringue, and it photographs better than a fried egg ever could.
Everything you need
- 2 eggs, whites and yolks separated
- 2 tbsp (14 g) shredded cheese
- 1 tbsp chives, chopped
- to taste fine salt and black pepper
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Whisk the egg whites with a pinch of salt to stiff, glossy peaks. Fold in the cheese and half the chives, keeping as much air in as you can.
For this step
- 2 tbsp (14 g) shredded cheese
- 1 tbsp chives
- to taste fine salt and black pepper
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Line the basket with baking paper. Mound the whites into two nests, each with a shallow well pressed into the centre.
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Air fry at 160°C / 320°F for 5 to 6 minutes, until the whites are set and lightly golden.
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Slide a yolk into each well and air fry for a further 2 to 3 minutes, until the yolk is just warmed through but still soft.
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Season and scatter the rest of the chives over before serving straight away, since the clouds deflate as they sit.
For this step
- 1 tbsp chives
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Air fryer notes
- Cook at 160°C / 320°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Stiff peaks matter more than anything else here. If the whites slump when you lift the whisk, keep going.
- Baking paper stops the delicate whites sticking to the basket when you lift them out.
Make it your own
- Fold in crumbled bacon bits or everything-bagel seasoning instead of chives.
- Add a spoon of finely grated parmesan for a savoury, crisped edge.
Storing & reheating
Eat immediately. Whipped egg whites don't hold or reheat well; they deflate within minutes.
Frequently asked
Why did my cloud eggs deflate?
Either the whites were not whipped to fully stiff peaks, or they sat too long before air frying. Whip until the peaks hold their shape upside down and bake right away.
Can I make cloud eggs without cheese?
Yes, the cheese is just for flavour and a little structure. Plain whipped whites with salt work fine, though the nests will be slightly softer.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.