Ingredients:

  • 4 large eggs, separated
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon grated Parmesan cheese
  • Optional: Pinch of red pepper flakes
  • Optional: Fresh chives, finely chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper (if using).
  2. Carefully separate egg whites from yolks, placing whites in the medium bowl and yolks in the small bowl. Be absolutely certain no yolk gets in the whites, or they won't whip up properly.
  3. Add salt and pepper to the egg whites. Whisk (or use an electric mixer) until stiff, glossy peaks form. The peaks should hold their shape when the whisk is lifted.
  4. Gently fold in the Parmesan cheese and red pepper flakes (if using) into the whipped egg whites. Don't overmix!
  5. Spoon the whipped egg whites onto the prepared baking sheet, creating two mounds with a well in the center of each.
  6. Bake for 3 minutes.
  7. Carefully remove the baking sheet from the oven. Gently place an egg yolk into the well of each 'cloud.'
  8. Return to the oven and bake for another 6-9 minutes, or until the egg whites are lightly golden and the yolks are set to your liking.
  9. Sprinkle with fresh chives (if using) and serve immediately.