Miss Egan’s Cloud Eggs – Eggs In A Nest

Miss Egan’s Cloud Eggs – Eggs In A Nest

This recipe is like the cloud eggs recipes I’ve seen around.  They’ve been on my list of things to make for awhile now, so when I came across this recipe from 95 years ago, I found it funny that the cloud eggs isn’t a new idea.  It’s been around for at least 95 years.

My challenge while making this recipe was separating the eggs.  I broke one egg yolk while separating the eggs and another when I put the yolk into the nest.  Overall, that is pretty good for me.  This was a quick breakfast to make and my girls were excited to eat these.  They said the egg white had the texture of foam.

Before Baking

Eggs in a nest before cooking

I cooked these at 350 degrees for about 12 minutes.  I did have one yolk that broke when I put it in the nest and it did leak out a little while it was baking, so it really is important to try to keep the egg yolks unbroken.  I made three and only messed up one, so I’m pretty happy with that.  They turned out really lovely looking.  This is a really cheap breakfast.  I figure the ingredients per person cost about 25 cents.

I am really loving this process of finding old recipes and getting back to some basics that are simple, easy to make and taste delicious.  I’m also really surprised by how cheap most of what I’ve made have been.  You can’t go out and get breakfast for less than $1.00, but you can stay home and make 4 of these for the same price.

Eggs in a nest

Original Recipe

Egg In A Nest.  One egg, 1 slice bread, toasted; 1/4 teaspoon salt, 1 tablespoon butter.  Separate egg, keeping yolk unbroken.  Beat white to stiff froth, season with salt.  Place this on buttered toast.  Make a small depression in cent of white and add unbroken yolk.  Bake in moderate oven until white browns slightly – Miss Emma Egan, Liberty, Ind., Route 3.

Printed in The Richmond Item on September, 28, 1923

Eggs in a nest recipe

Eggs In A Nest

A recipe like cloud eggs from 1923
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1 person


  • 1 large egg
  • 1 slice toast
  • 1/4 tsp butter
  • salt to taste


  1. Separate the eggs, keeping the yolk unbroken. Beat the white to a stiff froth and season with salt. Butter the toast and place the egg white on the toast. Make a small depression in the center of the white and add unbroken yolk. Bake 350 degrees for 12 minutes.

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