breakfast · High Protein
30g Protein Cloud Eggs on Turkey Nest (344 Calories) (30g Protein)
These cloud eggs deliver 30g protein and 344 calories per serving. Eight egg whites are whipped into airy nests, baked with yolks nestled in the center, and served atop sliced turkey for a visually striking, protein-dense breakfast.
Nutrition per serving
- Protein
- 30 g
- Calories
- 344
- Carbs
- 2 g
- Fat
- 23 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 8 large eggs — separated, room temperature
- 6 oz turkey breast deli — thinly sliced
- 0.25 tsp salt
- 0.25 tsp pepper — freshly ground
Steps
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Separate eggs, placing whites in a large bowl and yolks in individual small containers. Ensure no yolk gets in the whites.
- Add salt to whites. Using an electric mixer, beat on high speed until stiff peaks form, about 4-5 minutes. Whites should be glossy and hold their shape.
- Divide the whipped whites into 4 mounds on the prepared baking sheet, spacing evenly. Use the back of a spoon to create a well in the center of each mound.
- Bake for 3 minutes until the whites just start to set on the surface but are still soft.
- Remove from oven. Carefully slide one yolk into each well. Season with pepper.
- Return to oven and bake 3-4 more minutes until whites are golden at the tips and yolks are just set but still runny in the center.
- Arrange turkey slices on serving plates. Top each portion with 2 cloud eggs. Serve immediately while still warm and puffy.
Why This Works
Eight eggs provide 50g of total protein. 25g per serving from the eggs alone. The turkey adds another 5g per serving without significantly increasing calories. At 8.8g protein per 100 calories, cloud eggs on turkey achieve better protein density than whole scrambled eggs (6.5g per 100 cal) because the airy whipped whites add volume without the caloric density of yolks.
The Cloud Egg Technique
Success depends on properly whipped whites and precise timing. Room temperature whites whip better than cold. Beat until stiff peaks form. When you lift the beater, the peak should stand upright without drooping. The two-stage baking (whites first, then yolks) prevents the yolks from overcooking while the whites set. Work quickly when adding yolks; the oven temperature drops each time you open the door.
Getting the Yolk Right
For runny yolks, bake the second stage for exactly 3 minutes. For jammy yolks that are set but still orange in the center, extend to 4 minutes. Fully set yolks require 5 minutes. The whites will brown slightly during extended baking. This is normal and adds flavor. The clouds will deflate as they cool, so serve immediately.
Make It Your Own
Add 1 tablespoon grated Parmesan to the whites before whipping for a savory depth. Include finely chopped chives or dill for color and flavor. Substitute smoked salmon for the turkey for a brunch variation (similar protein content). For extra visual appeal, season with everything bagel seasoning before the second bake.
Sources Research-Backed
Frequently Asked Questions
Why did my cloud eggs deflate?
Cloud eggs naturally deflate as they cool. This is unavoidable physics. Serve immediately for maximum puff. Avoid overbeating the whites, which can also cause faster deflation.
Can I make these without separating eggs?
No, the cloud egg effect requires whipped whites. You could use carton egg whites (about 1/4 cup per egg white), but you'll still need separate yolks for the center.
Why are my whites not whipping?
Any trace of yolk or fat prevents whites from whipping properly. Ensure your bowl and beaters are completely clean and dry. Room temperature whites whip faster and higher than cold whites.
