Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat. Lightly brush the parchment with the melted butter or oil to help the clouds release more easily.

Separate eggs

Carefully separate the 6 eggs into two clean bowls: place all whites in a large dry bowl and reserve the yolks in a smaller bowl (keep the yolks whole for later). Ensure no yolk gets into the whites.

Whip egg whites

Using an electric mixer (hand or stand), beat the egg whites on medium speed until frothy. Gradually add 1 tsp of salt and continue beating on high until stiff peaks form — the whites should hold sharp peaks and look glossy.

Prepare yolk mixture

In the bowl with the egg yolks, add the softened 60 g cream cheese and 1 tsp baking powder. Whisk vigorously with a fork or small whisk until smooth and fairly lump-free. If the cream cheese is very cold, microwave for 5–10 seconds to soften before mixing.

Fold yolks into whites

Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it, using a rubber spatula. Then fold the lightened yolk mixture back into the remaining whites in two additions, folding gently to retain as much air as possible. Fold in black pepper and 1 tsp of everything bagel seasoning, reserving the remaining seasoning for topping.

Shape bagel rounds

Spoon the cloud mixture into six even mounds on the prepared baking sheet, spacing them about 1" apart. Use the back of a spoon to create a shallow well or indented center in each mound (this helps mimic a bagel hole and gives a place for toppings). Smooth edges but avoid overworking the mixture.

Bake

Sprinkle the remaining everything bagel seasoning over the tops of the mounds. Bake in the preheated oven for 20–25 minutes, until the clouds are set, slightly golden at the edges, and a toothpick inserted into the center comes out mostly clean. Avoid overbaking which will dry them out.

Cool briefly

Remove from oven and let the cloud bagels cool on the baking sheet for 3–5 minutes. Carefully transfer to a wire rack to cool another 5 minutes; they are best served warm but slightly set so they hold spread.

To Serve (optional)

Slice each cloud bagel horizontally with a serrated knife if desired (they’re soft—slice gently). Spread about 1 tbsp of additional cream cheese on each half.

Top with sliced tomato, smoked salmon, capers, and a sprinkle of fresh dill as desired. Alternatively, simply serve warm with butter or jam.

Serve immediately. Leftover cloud bagels can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a low oven (250°F / 120°C) for 5–7 minutes or briefly in a microwave (10–15 seconds) to warm through.