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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 benedicts or avocado toasts. 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.