If you have ever wondered what those foamy eggs that look like a cloud are, the answer is Orsini Eggs (in English known as "cloud eggs", which literally translated would mean " cloud eggs "). It is a recipe that is not only colorful and curious, but fortunately it is very easy to make, and it is delicious!

It is an ideal way to avoid frying if you want some fried eggs to dip bread in, or if you don't want to complicate yourself at a dinner with friends but you want to look good (you won't deny that the presentation is most curious and elegant!).

Below you will find double recipe:

  • How to make Orsini eggs
  • Orsini eggs recipe with bacon on toast

Orsini eggs

What are Orsini eggs and how to make them

Orsini eggs are baked eggs, presented with a very foamy white (similar to a cloud), because what we do is separate the yolks from the whites, whip the latter so that they gain volume and then we reintroduce the yolk. in the middle. The eggs are made in the oven, without oil.

In many Orsini egg recipes, Parmesan cheese is added to the egg white. Doing so is optional, and it is a way of varying the recipe. Personally I like to add it, I think it adds a touch of flavor to the whites, which otherwise have a very neutral flavor, and without a doubt color, since it takes on a beautiful golden color.

How to make Orsini eggs step by step:

  1. Separate the whites from the yolks, being careful not to break the yolks (in this case I recommend using an egg separator).
  2. With a wire whisk (with the balloon accessory if you do it in the KitchneAid robot), whip the egg whites so that they are foamy, adding a pinch of salt. Beat until peaks form, as if you wanted to make meringue.
  3. With the egg obtained, make nests in a tray or pan suitable for the oven. Be sure to shape it to make a hole in the center, with the help of a spoon (where you will later add the yolk).
  4. Preheat the oven to 200 ºC and bake the egg whites for about 4 minutes, until they begin to cook. Open the oven, remove the tray and add the yolks in the center of your egg nests. Salt, pepper, and return to the oven to continue baking for 3 or 4 more minutes, until you see that the whites are golden (but the yolk is still runny). Ready!
Given the usual way of making Orsini eggs, I'll leave you with a recipe for "Orsini eggs with cheese and crispy bacon with bread" that I love (you know that the combination with bacon and cheese couldn't be more successful).

Recipe for Orsini Eggs with bacon, mounted on toast

Ingredients (for 2 people)

  • 2 XL eggs
  • 4 slices of bacon (see notes)
  • 1-2 teaspoons parmesan powder
  • Salt
  • Pepper
  • A few slices of good bread (or the base of a couple of buns or hamburger buns)
  • Fresh chives to garnish
  • Oil (just to add a little to the bread)

Optional: cherry tomatoes to accompany


  1. Preheat the oven to 200 or 210ºC.
  2. Using a white separator , separate the yolks from the whites, being careful not to break them. Introduce the whites in the KitchenAid bowl (or in a large bowl), while reserving each yolk in a cup or ramekin, to dispose of them individually.
  3. Beat the whites with an electric mixer or with the balloon attachment, if using the KitchenAid. At high speed, and adding a pinch of salt, the mixing process has already started.
  4. Optionally, you can add a pinch of chives so that they remain in the whites, to provide their point of flavor and color inside. Whipped the whites.
  5. On a nonstick tray , distribute the egg whites into 2 mounds, making a nest with a more hollow part in the center. Sprinkle the Parmesan cheese over the egg whites (they will add flavor to the egg whites and color when toasted).
  6. Place in the oven and bake for about 4 minutes. Remove the tray, add the egg yolks that you had separated, one to each egg nest. Salt and pepper them and put them back in the oven. Bake 3 more minutes and remove from the oven.
  7. While the eggs are being baked, put the skillet pan on the heat, and introduce the bacon slices (without oil or salt, they will release their fat and are already salty). Let them fry for a few minutes, until well done (you can use ham instead, see notes below). Leave it to your liking, at home we like it well done.
  8. Toast the bread, in a toaster or next to the bacon in the same skillet pan.
  9. When adding the bacon to the pan, you can also add some cherry tomatoes to roast on the fire (as you can see, the skillet is above all a grill).

Dish assembly:

  1. Arrange the toasts on a serving board or on plates. Drizzle with a little oil (and you can rub the bread with a little garlic too)
  2. Put the crispy bacon or ham on top of the toast, and add the Orsini eggs on top.
  3. Garnish with a little chives. Enjoy.

Orsini eggs


  • It is important, when you go to prepare the recipe, that the eggs are at room temperature to mount them.
  • I've made it with bacon, but if I'm on "life easy" I use ham, which I crisp up in a few minutes in the microwave. Then, I serve it with toast and eggs and it's fabulous (in fact, I personally enjoy it even more than bacon, although at home they prefer it with that).
  • You can try other cheeses that are not Parmesan, but rather dry grated cheese (so as not to lower the whites if they melt). The interesting thing is to add some flavor or saltiness to the whites.
  • You can rub the toast with some garlic, it tastes delicious in this recipe. You can also use garlic oil or oil flavored with pepper or parsley in bread (or use pizza oil), it is a great way to add different flavors to the recipe each time you make it.
  • If you like, you can leave the bacon par-baked in the skillet and assemble the meringue nests directly on top of the bacon, then bake directly in the skillet instead of on a separate pan.


Claudia said:

Feliz de que te guste, Elena! Un saludo y a disfrutar de esta receta tan alegre.

Elena said:


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