Cloud eggs

Ingredients

• 2 units Egg (separate whites and yolks)
• 30 g Grated Emmental cheese (finely grated)
• 1 pinch Salt (fine salt)
• 1 pinch Ground black pepper (to taste)

Instructions

1. Separate whites and yolks

   Crack the eggs and place the whites in a bowl, the yolks in two small separate containers.

   Time: PT2M

2. Season the whites

   Add a pinch of salt to the egg whites.

   Time: PT1M

3. Whip the whites into stiff peaks

   Using an electric mixer (or a whisk), whip the whites until stiff peaks form that hold when turned upside down.

   Time: PT4M

4. Incorporate the cheese

   Sprinkle the grated Emmental cheese over the whites and gently fold in with a spatula using circular motions from bottom to top.

   Time: PT1M

5. Prepare the baking sheet

   Line a baking sheet with parchment paper.

   Time: PT1M

6. Form the clouds

   Place the white mixture in two piles about 5 cm in diameter, shape a small well in the center of each pile with the back of a spoon.

   Time: PT3M

7. Preheat the oven

   Preheat the oven to 180°C for about 5 minutes.

   Time: PT5M

   Temperature: 180°C

8. Initial baking of the whites

   Bake the clouds (without the yolks) for 5 minutes until lightly golden and firm.

   Time: PT5M

   Temperature: 180°C

9. Add the yolks

   Remove the sheet, gently place a yolk in the center of each cloud.

   Time: PT1M

10. Final cooking of the yolk

    Return the sheet to the oven for an additional 3 minutes to lightly cook the yolk while keeping the center runny.

    Time: PT3M

    Temperature: 180°C

11. Serve

    Remove the cloud eggs from the oven, sprinkle with a little pepper and serve immediately with toast or a green salad.

    Time: PT1M

Nutrition Facts

Calories

190

Protein

12 g

Carbohydrates

1 g

Fat

14 g

Fiber

0 g