Cloud Eggs

Ingredients for 2 servings:

• 2 eggs
• 2 tsp Parmesan, grated
• n. B. spring onion(s)
• e.g. chives
• e.g. bacon or ham
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

First, separate the eggs. Be careful not to damage the yolks, which should leak out. They must remain whole. Beat the egg whites in a bowl until stiff peaks form. If you want to beat egg whites to stiff peaks, it is important that the bowl and the beaters of your hand mixer or food processor are completely free of grease. Otherwise, the egg whites will not beat well. Once you have a nice, stiff peak, fold in the Parmesan cheese as carefully as possible. The mixture can be poured in two portions (depending on how many eggs are being used) onto a baking sheet lined with baking paper. Then, shape the egg white mounds a little and use a teaspoon to make small hollows for the egg yolks. Tip: To make it easier to remove the egg whites from the baking paper after cooking, lightly grease the baking paper with oil. Depending on the coating on the baking paper, the eggs may otherwise stick to the egg whites after cooking. Then carefully add the egg yolks and bake the whole thing in the oven at 180°C (top/bottom heat) for 5-8 minutes, or until the egg whites are golden brown. After cooking, the fluffy cloud eggs can be seasoned with salt and pepper, and they’re ready to go. They taste best with a slice of bread.