Equipment
Ingredients
Eggs
- 2 large eggs, cold
- 10 g parmesan cheese, finely grated
Seasoning & Finishing
- 1 g salt
- black pepper, freshly cracked
- 2 g chives, minced
- 2 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 230°C (450°F). Line a baking sheet with parchment paper and lightly grease it with a small amount of olive oil.
Carefully separate the eggs. Place the whites into a large, clean, grease-free mixing bowl. Keep each yolk separate in its own shell half or a small bowl to ensure they don't break.
Add a pinch of salt to the egg whites. Using an electric mixer, whip on high speed until stiff peaks form. If using Parmesan cheese, gently fold it in now using a spatula without deflating the whites.
Spoon the whipped whites onto the baking sheet into two distinct mounds. Use the back of a spoon to create a deep well or 'nest' in the center of each mound.
Bake the egg white nests for 3 minutes at 230°C (450°F) until they just begin to set and turn slightly golden.
Remove the sheet from the oven. Gently slide one yolk into the center well of each cloud. Return to the oven and bake for another 3 minutes, or until the yolks are set to your preference (runny vs. firm) and the whites are golden brown.
Remove from oven. Season the yolks immediately with black pepper and garnish with chives. Serve immediately while warm.
Chef's Notes
- For a more stable meringue, you can add a tiny pinch of cream of tartar to the whites before whipping.
- Do not let the whipped whites sit; bake them immediately to preserve the air bubbles.
- This recipe relies on high heat for a short time to brown the exterior while keeping the yolk runny.
