Fluffy Cloud Eggs Recipe


Eggs are still an old favourite in most households not just because they’re easy and taste great. But eating free-range or pasture-raised eggs is one of the cheapest ways to get more nutrition into your diet, eggs are literally superfood. I eat so many eggs myself that a was stoked to discover a great new way to enjoy them.

These gorgeous cloud eggs are light and fluffy on the inside with a slight crisp on the outside and I just love them. They do take a little longer to prepare than poached or scrambled but the upside is there is no pan to scrape clean afterwards.

The exact nutritional content of eggs will vary depending on where you get your eggs from but I worked out that 2 large free-range eggs give you around:

20% of your daily vitamin D requirements

20% of iron

30% of B vitamins

40% of iodine (which most of us are lacking in)

20% of zinc

And a whopping 50% of your daily requirements for selenium

Selenium is something that most people today are heavily deficient in as our soil has become depleted of this mineral – at least here in New Zealand and Australia. Eggs also contain vitamin A.

Iodine and selenium are used in combination with each other by our bodies to help us to detox and flush out toxins, pathogens and heavy metals. These are three things that our food today is practically swarming with due to our overuse of pesticides and preference for highly processed or pre-cooked food over home-cooked fresh ingredients. I understand that not everyone would have time to make everything at home the way I do but we all should have time to cook eggs and if you don’t then your health may be suffering a lot because of it.

Holistic cooking tip – not all eggs contain high amounts of nutrition though and you can tell just by comparing the color of the yolks of a battery-farmed egg with a free-range or pasture-raised egg that the health of the chickens really does matter for the health of the egg you are consuming.

To learn more about eggs and other superfoods, check out my Superfoods Bible.

This Recipe Serves 2


4 large free-range eggs

1 tablespoon of finely grated parmesan cheese 2 tablespoons of cheese of your choice

Toast & or vegetables to serve

*You will need an electric egg beater/mixer for this recipe

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  1. Preheat your oven to 180°C or 356°F. Then separate the egg yolks and egg whites into two small bowls.
  2. Whip the egg whites with an electric beater or mixer until they are fluffy like a cloud.
  3. Fold in the finely grated cheese with a knife or large spoon and do not over-mix – combine just enough without flattening all the bubbles.
  4. Spoon the egg white mixture onto a lightly greased oven tray to form 4 clouds. As you can see I used a dish instead and have thrown some halved tomatoes in to go with it. It doesn’t really matter what you cook the eggs in as long as they go into the oven.
1 perfectly cooked could egg white.

5. Bake this for about 8 minutes, until just slightly starting to brown on the top. Then carefully place 1 egg yolk onto each cloud and then return to the oven for a further 3 minutes, or as long as it takes to get the yolks cooked the way you like them. 3 minutes should be just long enough for them still to be gooey but are cooked enough that it doesn’t taste like raw eggs.

6. While your eggs are baking you can make toast and fry up some extra vegetables if you like. Fried mushrooms and a bit of rocket on the side would go well with this but as you can see I’ve gone for baked tomatoes, drizzled with a little olive oil and some sliced avocado.


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