Cloud Eggs- A culinary staple in egg cookery but are all the rage right now. So fun to make, and eat! Perfect for a surprise breakfast treat!
4 large eggs
Pink Himalayan or Kosher salt
Fresh ground black pepper
1/2 c. freshly grated Parmesan cheese.( Fine grate )
3 tbsp. finely chopped fresh chives, for garnish
Preheat oven to 450° and line a large high sided baking sheet with parchment paper. Set aside.
Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl. Careful not to break the yolk. Set yolks aside.
Season the egg whites with salt and pepper.
Using a whisk or a hand mixer, beat the egg whites until stiff peaks form.
Gently fold in Parmesan, and chives.
Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes.
After three minutes, and whites are sturdy-carefully add an egg yolk to the center of each egg white cloud.
Season yolk with salt and pepper. Bake until the yolks are just set, about 3 additional minutes.
Add chopped cooked pancetta, crumbled bacon, diced ham, small chipped red bell peppers , scallions–or any of your favorite breakfast foods to the egg whites after they have stiff peaks. Be extra careful not to deflate the whites when folding in. Serve with a classic Bloody Mary. On or off toast.