Light fluffy egg whites are separated and whipped to tender clouds, the golden yolks are bedded onto the center of the whipped whites which are then baked; marring the two back together.
8 eggs seperated
1 tbsp grated Parmesean cheese
1/2 tsp kosher salt
Fresh ground black pepper
Preheat oven to 375°. Line a baking sheet with parchment paper.
Separate the eggs, keeping egg yolks in tact. Put the white in a clean bowl and beat with your *mixer with the whisk attachment on medium-high until stiff peaks form and hold their shape. Gently fold in the Parmesan using a rubber spatula, making sure not to deflate the egg whites.
Scoop the egg mixture 1 inch apart onto the parchment paper making 8 mounds of whites (around 1/2 - 1/4 cup each) using the back of a spoon create a small well in the center of each mound, carefully place one of the reserved whole egg yolks in each.
For creamy yolks, bake fore 15-16 minutes, or until the yolks have set and the whites are a light brown. For runny yolks bake fore only 8-10 minutes
Season with the salt and pepper, the clouds are best served hot.
*Alternatively you can mix with a whisk for 15-20 minutes.