ATK Kids
You'll Be in Breakfast Heaven with Cloud Eggs
Take breakfast to the next (atmospheric) level with these ethereal eggs.
Tess Berger

I can’t lie: I’m a sucker for a good oozy egg. In Instagram’s “boomerang” heyday, I was that girl cautiously cutting into sunny-side up eggs so that I could record the beautiful, fleeting moment when the egg yolk erupts with a luxuriously yolky lava flow. (Nowadays, I partake in oozy egg joy offline.) But if I’m being honest, the egg white is a mere accessory for me—it’s a texture thing! I’m here for the runny egg, and the runny egg only.

But as I was flipping through the latest ATK Kids cookbook, The Complete Cookbook for Young Scientists, I stumbled upon a recipe that just might change my tune (and the tune of egg-averse kids—and grown-ups—everywhere): cloud eggs.


The Complete Cookbook for Young Scientists

The latest book in the New York Times best-selling cookbook series for young chefs answers all the big food questions that kids have through fun and accessible experiments and doable, delicious recipes.


The concept is straightforward: Separate four eggs, whip the whites to stiff peaks, form your “clouds” on a baking sheet, add a yolk to the center of each cloud, and bake. You’re left with all the glory of a sunny-side up egg (the runny yolk, of course), plus whites that are crisp on the outside and light as a cloud on the inside.

You might be thinking: Break out the baking sheet for eggs? This is actually an ideal way to make eggs for a lot of people at once. It’s mesmerizing to stare at—don’t be surprised if those you’re serving break out their phones.

Egg whites finally bringing something to the oozy-egg party? I’m on cloud nine—come join me.

Cloud Eggs

  1. Separate 4 eggs, adding all whites to bowl of stand mixer (or large bowl if using handheld mixer) and adding each yolk to individual greased small bowls.
  2. Add ¼ teaspoon cream of tartar and pinch salt to egg whites. Whip mixture on medium-low speed until foamy, about 1 minute; increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes.
  3. Dollop 4 even mounds of whipped egg white mixture onto greased parchment-lined baking sheet. Use back of spoon to make small well in each mound. Carefully slide 1 egg yolk into well of each egg white mound.
  4. Bake cloud eggs at 350 degrees until whites are firm and yolks are cooked to your liking: 12 to 14 minutes for slightly runny yolks, 15 to 17 minutes for soft but set yolks, or 18 to 20 minutes for set and firm yolks.

Hey! Did you know ATK Kids has its very own YouTube channel? Subscribe now and watch great, funny, silly, and delicious cooking videos for the whole family.

Check out our new series, the ATK Kids Food Science Explainers.