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Lots of people are making fluffy plates of 'cloud eggs'. Get involved.

Their fairytale name makes them sound like something from a Roald Dahl book rather than a health craze. But they're real – and taking over. So you better give them a go.

We're in fad territory, of course. Cloud eggs are the latest rousing trend, all over Instagram like avocado toast and 'Nduja sausage.

Cloud eggs have a wonderfully artistic appearance. The white is all fluffy, like a feather-filled pillow, while the orange yolk remains intact and sits meditatively in the middle.

The breakfast craze is proving popular for two reasons. Cloud eggs look good on camera, so will probably earn you a few extra followers. And they're relatively low in calories (about 160), as the cooking method uses no fat.

To conjure up the woolly little egg sheep , you need to first separate the whites from the yolk. Then whip up the whites until they get that thick, bouncy consistency you might've enjoyed while making meringues with your grandmother.

After this, bake the egg whites in the oven for 5-7 minutes until they're cooked through. Then add the yolk and bake for another couple of minutes, so the yolk is gently cooked (but soft), and the whites begin to brown.

Alternatively, you could always pop the yolk in a bag and place in a simmering pan of water. Or cure it in salt .

Adding bacon or cheese into your egg white mix is also a proposition that might appeal.

The most important part of cloud eggs, though, is not their low calorie count or pleasing aesthetic – it's the taste and texture.

The whites become velvety in the middle and crispy around the edges. The yolk is soft and filters through it all.

Put your cloud eggs on toast with lots of butter. Cover them with chives, sprinkle them with pepper. Don't serve with avocado.