Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

This isn’t the cloud egg that dominated social media feeds a few years ago. Forget those images of brilliant yellow yolks surrounded by puffy whipped egg whites. True clouds those eggs are not—they’re more akin to “nests,” really, or perhaps like low-lying stratus clouds. These eggs are the cumulus of cloud eggs—big fluffy whipped whites completely enrobe tender and runny yolks. Visually stunning, they’ll be a hit at your next brunch. And the best part? They’re easy to make! Devised by chefs Kyl Haselbauer and Nicholas Gavin, these clouds come together fairly quickly, and speed is absolutely key here—you’re working against gravity and need to get your cloud bundles prepared and into the steamer before the egg whites deflate. Poached eggs got nothing on these cloud eggs—they’re perfect nestled atop <a href="https://www.chefsteps.com/activities/can-t-f-it-up-eggs-benedict">Benedicts</a> or avocado toast. In a tip below, we’ve also included a few fun ways to add extra flavor inside each cloud, so you can experiment with turning classic egg dishes, like spinach florentine, into clouds.

Light as a Cloud Egg