Instructions

1
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and lightly grease.
2
Carefully separate eggs, placing whites in a large, spotlessly clean bowl and yolks in individual small bowls to keep them intact.
3
Using an electric mixer, beat egg whites on medium speed until foamy, then add salt, white pepper, and cream of tartar if using.
4
Continue beating on high speed until stiff peaks form that hold their shape when the bowl is tilted. Do not overbeat.
5
Gently fold in grated cheese if using, being careful not to deflate the whites.
6
Spoon the whipped whites into 4 mounds on the prepared baking sheet, spacing them apart.
7
Using the back of a spoon, create a small well or nest in the center of each cloud for the yolk.
8
Bake for 3-4 minutes until the whites are just starting to turn golden but still fluffy.
9
Remove from oven and carefully slide one egg yolk into each nest.
10
Return to oven and bake for 3-4 more minutes until yolks are heated through but still runny.
11
Garnish with fresh chives and serve immediately while the clouds are still puffy. Best enjoyed right away!

Cloud Egg

Ingredients