Ingredients
Eggs
- 4 large eggs, separated
Cheese and Seasoning
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Separate Eggs: Carefully separate the egg whites from the yolks, keeping the yolks intact and setting them aside for later.
- Whip Egg Whites: Using a mixer or whisk, beat the egg whites along with salt and pepper until they form stiff peaks, which means they hold their shape well.
- Fold in Parmesan: Gently fold the grated Parmesan cheese into the whipped egg whites to maintain their airy texture.
- Form Mounds: Spoon the egg white mixture onto the prepared baking sheet into 4 individual mounds, creating a small well or indentation in the center of each mound to hold the yolks.
- Initial Bake: Bake the egg white mounds for 3 minutes to set slightly.
- Add Yolks: Carefully place one egg yolk into the center well of each partially baked egg white mound.
- Final Bake: Return the baking sheet to the oven and bake for an additional 3 to 5 minutes, depending on how runny or set you prefer your yolks.
- Garnish and Serve: Remove from oven, sprinkle with chopped fresh chives if desired, and serve immediately for the best texture.
Notes
- Serve the Parmesan cloud eggs on toasted bread for a more filling breakfast.
- Keep an eye on the yolks during baking to ensure they don’t overcook and lose their creamy center.
- You can experiment with other cheeses or herbs for different flavors.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
