Preheat the oven to 375°F (190°C). Line a baking sheet with baking paper.
Separate the egg whites from the yolks, ensuring that there is no yolk mixed in with the whites.
In a mixing bowl, whisk the egg whites until stiff peaks form. This can be done using an electric mixer or by hand.
Season the egg whites with salt and pepper, gently folding them in.
Spoon the whipped egg whites onto the prepared baking sheet, creating mounds or nests.
Make a well in the center of each egg white mound using the back of a spoon.
Carefully transfer the baking sheet to the preheated oven and bake for about 5-7 minutes until the egg whites are lightly golden.
Remove the baking sheet from the oven and carefully place an egg yolk into each well.
Return the baking sheet to the oven and bake for an additional 3-4 minutes until the yolks are just set.
Remove from the oven and let the cloud eggs cool for a minute or two.
Optionally, garnish with fresh herbs and serve the cloud eggs immediately while they are still warm.
