Breakfast

Cloud eggs with parmesan

Name: Cloud eggs with parmesan
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 Eggs; 1 oz Parmesan; ½ oz Butter; Chives, a small bunch, snipped; Sea salt, to taste; Black pepper, to taste

Whipping the whites and baking them around the yolk gives an egg a texture it has no other way — crisp at the edge, marshmallow in the middle, and the yolk still liquid.

2gnet carbs

21gfat

20gprotein

280kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs4
Parmesan1 oz
Butter½ oz
Chivesa small bunch, snipped
Sea saltto taste
Black pepperto taste

Method

6 steps · 20 minutes

Separate the eggs cold and keep each yolk in its own cup. One broken yolk in the whites and they will not whip at all.
Whisk the whites with a pinch of salt to stiff peaks, then fold in the grated parmesan and chives with a light hand.
Spoon them onto buttered parchment as four nests and hollow the middle of each with the back of a spoon.
Bake at 400F for 4 minutes, until they are set and just beginning to take on color.
Slide a yolk into each hollow and give them 3 minutes more, no longer — that is the whole margin between running and chalky.
Do not let the whipped whites stand while the oven heats. They weep within minutes and never rise back.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.