These cloud eggs are a playful twist on a Turkish-inspired breakfast, with silky yolks sitting on a fluffy meringue base and a drizzle of warm chili butter. The pistachios add crunch and a fragrant, nutty finish that makes every bite satisfying. It’s simple enough for a weekday morning but striking enough to serve guests.
Best of all, it’s naturally low in carbs, high in flavor, and easy to customize. If you love eggs and bold spices, this is the kind of recipe that becomes a regular.
Why This Recipe Works
- Light texture, big flavor: Whipping the egg whites creates a cloud-like base, while the rich yolk stays runny and luxurious.
- Simple, everyday ingredients: Eggs, butter, chili, yogurt, and pistachios come together quickly with no special equipment beyond a mixer.
- Turkish-inspired toppings: Chili butter and garlicky yogurt echo classic flavors like menemen and cilbir, but in a keto-friendly way.
- Low-carb and satisfying: Healthy fats from butter and nuts keep you full without the carb crash.
- Fast and flexible: Ready in about 20 minutes and easy to scale for one or a crowd.
Ingredients
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes + 1/4 teaspoon sweet paprika)
- 1/2 teaspoon smoked paprika (optional for depth)
- 1/3 cup full-fat Greek yogurt
- 1 small garlic clove, finely grated or mashed
- 1 tablespoon extra-virgin olive oil (optional, for the yogurt or drizzle)
- 2 tablespoons pistachios, lightly toasted and crushed
- 1 tablespoon fresh dill or parsley, chopped
- 1/4 teaspoon lemon zest (optional, bright finish)
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment and lightly grease it to prevent sticking.
- Separate the eggs: Carefully separate the whites from the yolks.
Place the yolks in individual small bowls or the compartments of an egg carton. Keep them intact and set aside.
- Whip the whites: Add a pinch of salt to the whites. Using a hand mixer or stand mixer, beat until you get firm peaks.
You want stiff, glossy meringue that holds shape without sliding.
- Form the clouds: Spoon the whipped whites onto the baking sheet in four mounds. Use the back of a spoon to create a deep well in the center of each mound for the yolk.
- First bake: Bake the whites for 3–4 minutes until just set and lightly golden on the edges.
- Add the yolks: Gently nestle one yolk into each well. Season with a touch of salt and pepper.
- Second bake: Return to the oven for 2–3 minutes for runny yolks, or 4–5 minutes for jammy yolks.
Watch closely—yolks go from runny to firm fast.
- Make the yogurt: While the eggs bake, stir the Greek yogurt with a pinch of salt, the grated garlic, and olive oil. Set aside at room temp so it’s not cold when you serve.
- Toast the nuts: In a dry skillet over medium heat, warm the pistachios for 1–2 minutes until fragrant. Crush them roughly with a knife or the bottom of a cup.
- Prepare the chili butter: In a small pan over low heat, melt the butter.
Stir in Aleppo pepper and smoked paprika. Let it foam gently for 30–60 seconds to bloom the spices. Do not brown the butter unless you want a nuttier flavor.
- Assemble: Spread a spoonful of garlicky yogurt on each plate. Set the cloud eggs on top.
Spoon over the warm chili butter, then finish with crushed pistachios, fresh herbs, lemon zest, and a final pinch of salt.
- Serve immediately: These are best hot, with the yolks still soft and the whites airy.
Storage Instructions
- Best fresh: Cloud eggs don’t store well; the meringue deflates and turns rubbery.
- Short hold: If needed, keep baked whites in a warm oven (200°F/95°C) for up to 10 minutes before adding yolks and serving.
- Yogurt and chili butter: The yogurt sauce and chili butter can be made ahead and kept in the fridge for 2–3 days. Rewarm the butter gently before drizzling.
- No freezing: Freezing will ruin the texture of the whipped whites.
Benefits of This Recipe
- Keto-friendly: Ultra-low carb with satisfying fats from eggs, butter, yogurt, and pistachios.
- High in protein: Egg whites and Greek yogurt deliver lean protein to keep you full.
- Balanced richness: The tangy yogurt balances the butter and nuts, so the dish feels light, not heavy.
- Customizable heat: Adjust the chili to your preference without changing the method.
- Fast and elegant: Ready in about 20 minutes and beautiful on the plate.
What Not to Do
- Don’t get yolk in the whites: Even a drop of yolk or grease prevents the whites from whipping properly.
- Don’t overbake: Too long in the oven makes the whites chewy and the yolks chalky.
- Don’t use cold, stiff yogurt straight from the fridge: It will cool the eggs and dull the flavors. Let it sit while you cook.
- Don’t scorch the spices: Chili burns fast.
Keep the butter on low and bloom gently.
- Don’t skip seasoning: A pinch of salt on the yolk and yogurt makes the whole dish pop.
Recipe Variations
- Herb and lemon: Fold finely chopped dill and lemon zest into the whites before whipping for a fresh spin.
- Za’atar crunch: Swap pistachios for toasted sesame seeds and add a sprinkle of za’atar on top.
- Brown butter boost: Let the butter lightly brown before adding spices for a nutty, deeper flavor.
- Spicy yogurt: Stir Aleppo pepper or a touch of harissa into the yogurt instead of the butter for a cooler drizzle.
- Cheesy cloud: Fold 2 tablespoons of finely grated Parmesan into the whipped whites for savory depth (still keto-friendly).
- Nut-free: Replace pistachios with toasted pumpkin seeds or skip the crunch and add extra herbs.
- Dairy-free: Use a rich coconut yogurt for the sauce and ghee or olive oil for the chili drizzle.
FAQ
Can I make the cloud eggs without a mixer?
Yes, but it’s a workout. Whisk vigorously by hand in a clean, dry bowl until stiff peaks form. It may take 6–8 minutes of steady whisking.
What if I don’t have Aleppo pepper?
Use red pepper flakes mixed with a bit of sweet paprika.
Start with less heat and add to taste. Aleppo is fruity and mild, so a blend gives a similar vibe.
How do I keep the yolks runny?
Bake the whites first, then add the yolks for a short second bake—2–3 minutes tops. Pull them as soon as the yolks are just starting to set around the edges.
Can I skip the yogurt?
You can, but it adds cooling tang that balances the chili butter.
If you skip it, consider a squeeze of lemon and extra herbs for brightness.
What’s the best way to crush pistachios?
After toasting, place them in a zip-top bag and tap with a rolling pin or the bottom of a pan. You want small pieces, not powder, for texture.
Is this recipe good for meal prep?
Not for full assembly. The components like chili butter and yogurt can be prepped ahead, but the clouds should be made and eaten fresh.
How can I make it for a crowd?
Use two baking sheets and work in batches.
Keep the first batch of whites warm at 200°F (95°C), then add yolks and finish baking right before serving.
Can I use store-bought chili oil instead of making chili butter?
Yes. Drizzle a good-quality chili oil over the eggs, then finish with pistachios and herbs. You’ll lose the buttery richness but still get nice heat.
Why did my egg whites spread?
The bowl or whisk may have had grease, or the whites were under-whipped.
Make sure equipment is spotless and whip to firm peaks that hold their shape.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just check your spices and yogurt for any additives if you’re highly sensitive.
Final Thoughts
Keto Turkish Cloud Eggs with Chili Butter & Crushed Pistachios deliver a perfect balance of airy, rich, spicy, and cool. They look impressive, yet the steps are simple and quick.
Keep a jar of Aleppo pepper and a bag of pistachios on hand, and this becomes an easy go-to breakfast or brunch. Once you nail the timing on those yolks, you’ll make this again and again.
