3TablespoonsParmesan and Romano cheese mixed together
1Tablespoonschives, chopped into small pieces
Sea salt, to taste
Pepper, to taste
Parchment paper
Instructions
Heat oven to 450 degrees.
Line a large rimmed baking sheet with parchment paper. I used a 10 X 15inch baking sheet
Separate egg whites and yolk. Add the egg white to a mixer bowl and set aside the egg yolk. Do not break the yolk.
Whip the egg whites until they are stiff and form peaks. This should take about 2 minutes on high speed.
Transfer the stiff egg whites to the lined baking sheet in 4 mounds about 2 inches apart. With the back of a spoon, create an indent in the middle of each mound for the yolk (added halfway through cooking). Cook egg whites for 2 minutes then pull them out of the oven.
Place a yolk of each egg into the indented part of the cloud that you created earlier. Pop back in the oven for another 3-4 minutes or until the egg white has browned a bit and the yolk has started to cook. Be gentle when removing the cloud eggs from the parchment paper. They are very delicate.
Notes
With the recipe, you can create four Cloud Eggs with Cheese.