Egg Clouds

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

The base is made of whipped egg whites, on which the yolks rest, gently spilling over the fluffy base upon contact.

Preheat the oven to 190 degrees Celsius. Line a low baking dish with parchment paper.
Crack the eggs and carefully separate the yolks and whites into two bowls. Be careful not to break the yolks. Using an electric mixer, beat the egg whites until stiff peaks form. Gently and slowly fold the grated Parmesan and salt into the whipped egg whites with a spatula (you can also add a little ground pepper if desired).
Form four mounds from the egg white mixture on the baking dish, leaving about 2 cm of space between them. Use the back of a spoon to create a small well in the center of each mound, and carefully place a yolk into each well. Place the baking dish in the preheated oven for 8 to 10 minutes. If you prefer firmer yolks, bake the clouds for 14 to 16 minutes. Season with salt and ground pepper, and serve hot.