How to Master Restaurant-Quality Cloud Eggs

Meringue Mastery

Precise whipping technique transforming ordinary egg whites into stable, airy clouds.

Temperature Control

Careful heat application achieving perfect cloud structure with ideally cooked yolks.

Textural Balance

Strategic integration method preserving distinct textures throughout the dish.

Flavor Layering

Intentional herb and acid combinations enhancing the eggs' natural richness.

Baking Tips

Make sure your bowls and beaters are completely clean and free from any fat residue for the stiffest egg white peaks

Room temperature egg whites whip better than cold ones - let them sit at room temperature for 15-20 minutes before whipping

The cream of tartar stabilizes the egg whites, helping them maintain their cloud-like structure during baking

For the most photogenic clouds, use two spoons to create irregular, fluffy mounds rather than perfect circles

Yolks can be prepared to your preference - bake 3 minutes for runny, 4 minutes for jammy, or 5+ minutes for fully set

For a dairy-free version, omit the Parmesan cheese and add 1 tablespoon nutritional yeast instead

The egg salad can be prepared up to 24 hours ahead, but reserve the whole cloud eggs for just before serving

For extra richness, substitute half of the mayonnaise with crème fraîche

Cloud Egg Salad

Name: Cloud Egg Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Modern American
Ingredients: For the Cloud Eggs:; 8 large eggs, separated (yolks and whites in separate bowls); ¼ teaspoon cream of tartar; ½ teaspoon fine sea salt, divided; ¼ teaspoon freshly ground black pepper; 2 tablespoons finely grated Parmesan cheese; 1 tablespoon fresh chives, finely minced; For the Salad Base:; 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo); 1 tablespoon Greek yogurt; 1 teaspoon Dijon mustard; 1 teaspoon white wine vinegar; ½ teaspoon honey; 1 small shallot, very finely minced (about 2 tablespoons); 2 tablespoons fresh dill, chopped; 1 tablespoon fresh tarragon, chopped; 1 tablespoon fresh chives, thinly sliced; 2 tablespoons capers, drained and roughly chopped; ¼ teaspoon freshly ground black pepper; For Serving:; 4 slices artisanal bread, toasted (use gluten-free if needed); 1 small watermelon radish, very thinly sliced; 1 cup baby arugula; Microgreens for garnish; Edible flowers (optional); Flaky sea salt for finishing

This Cloud Egg Salad recipe features a unique technique creating fluffy egg white clouds with creamy yolks. With its balanced herb dressing and contrasting textures, this medium-difficulty dish transforms ordinary egg salad into an impressive brunch option. The recipe requires moderate attention to egg separation and baking temperature but rewards with excellent presentation and flavor.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cloud Eggs:

8 large eggs, separated (yolks and whites in separate bowls)

¼ teaspoon cream of tartar

½ teaspoon fine sea salt, divided

¼ teaspoon freshly ground black pepper

2 tablespoons finely grated Parmesan cheese

1 tablespoon fresh chives, finely minced

For the Salad Base:

2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)

1 tablespoon Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon white wine vinegar

½ teaspoon honey

1 small shallot, very finely minced (about 2 tablespoons)

2 tablespoons fresh dill, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh chives, thinly sliced

2 tablespoons capers, drained and roughly chopped

¼ teaspoon freshly ground black pepper

For Serving:

4 slices artisanal bread, toasted (use gluten-free if needed)

1 small watermelon radish, very thinly sliced

1 cup baby arugula

Microgreens for garnish

Edible flowers (optional)

Flaky sea salt for finishing

Instructions

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and lightly spray with non-stick cooking spray.

In a very clean large bowl, add the egg whites and cream of tartar. Using a stand mixer or hand mixer, beat on medium speed until foamy, then increase to high speed and whip until stiff peaks form (about 3-4 minutes).

Gently fold in ¼ teaspoon salt, Parmesan cheese, and 1 tablespoon minced chives, being careful not to deflate the egg whites.

Create 8 cloud-shaped mounds of the whipped egg whites on the prepared baking sheet, spacing them evenly apart. Use the back of a spoon to make a well in the center of each mound (this will cradle the yolk later).

Bake the egg white clouds in the preheated oven for 3 minutes, until they just begin to set but are not yet golden.

Remove the baking sheet from the oven and carefully place one egg yolk in the well of each cloud. Return to the oven and bake for an additional 3-4 minutes until the egg whites are lightly golden and the yolks are just set but still slightly jammy.

While the eggs are baking, prepare the salad base. In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, white wine vinegar, and honey until smooth.

Add the minced shallot, herbs, capers, remaining ¼ teaspoon salt, and black pepper to the dressing. Mix well and set aside.

When the cloud eggs are done, allow them to cool for 5 minutes. Then, using a spatula, gently transfer half of them to a cutting board and roughly chop them into large pieces. Leave the remaining eggs whole for presentation.

Fold the chopped cloud eggs into the salad base mixture, being careful not to overmix (you want to maintain some of the textural contrast).

To serve, spread the cloud egg salad on toasted bread slices. Top each with a whole cloud egg, arranging thinly sliced watermelon radish, arugula, and microgreens around the plate. Garnish with edible flowers if desired and a sprinkle of flaky sea salt.

Cloud Egg Salad

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Restaurant-Quality Cloud Eggs

Cloud Egg Salad

Ingredients

Instructions