Preheat your oven to 230°C (450°F) and line a baking tray with parchment paper. The parchment prevents the cloud eggs from sticking and makes them easy to remove after baking.

Carefully separate the egg whites from the yolks, placing the whites into a large clean mixing bowl and keeping each yolk in a separate small bowl or eggshell. Keeping the yolks separate makes them easier to place onto the baked egg whites later without breaking.

Using an electric hand mixer or stand mixer, beat the egg whites until they form stiff, glossy peaks. The whipped egg whites should hold their shape firmly when the beaters are lifted, creating the signature light and airy texture of cloud eggs.

Spoon the whipped egg whites onto the prepared baking tray, dividing them into 4 equal cloud-shaped mounds. Use the back of a spoon to gently shape each mound into a fluffy nest with slightly raised edges.

Create a shallow well in the centre of each cloud using the back of a spoon. This indentation will hold the egg yolk securely after the first bake.

Place the tray in the preheated oven and bake the egg white clouds for about 3 minutes, or until they become lightly set and just begin turning pale golden around the edges while remaining soft and fluffy.

Carefully remove the tray from the oven and gently place one egg yolk into the centre of each baked cloud. Work carefully to avoid deflating the fluffy egg whites.

Return the tray to the oven and bake for an additional 1–3 minutes, depending on how runny or firm you prefer the yolks. Keep a close eye on them, as the yolks cook very quickly.

Remove the cloud eggs from the oven and season immediately with salt and freshly ground black pepper while they are still hot. Finish with grated Parmesan cheese and freshly chopped cilantro if desired for extra flavour and colour.

Serve immediately while the cloud eggs are warm and fluffy. Enjoy them on toasted bread, avocado toast, breakfast sandwiches, or alongside fresh salad for a simple yet elegant meal.