These fluffy eggs have been around for quite a while, but social media has brought them back into the limelight.
Fun to make, I think this is a great way to churn out a whole lot of eggs if you have a big group to feed.
In making the eggs this way, I have learned 2 helpful things…
1. Poach egg yolks for one minute, drain on kitchen roll before popping into cavity of egg white.
2. Ensure your serving plate is warm. This egg cools down a lot faster.
2 eggs, separated
1 tablespoon parmesan cheese, grated (vegetarian)
tiny pinch of salt *depending on parmesans saltiness, best to adjust salt after cooking
Heat oven to 220 degrees C. Line a baking sheet with parchment paper or silicon sheet.
Whisk egg whites until it forms stiff peaks.
Add parmesan and combine.
Spoon two equal amounts of egg white onto baking sheet. Don’t spread out too much. Keep it peaky and fluffy. With back of spoon, create a shallow cavity.
In the meantime, bring a small pot of water to the boil.
Add egg yolks and continue to boil for 1 minute.
Remove, drain on kitchen paper or cloth and carefully place inside egg white cavity.
Bake for 6-8 minutes. Remove and serve immediately.
NOTE: FOR A SOFT & RUNNY EGG, omit poaching egg yolk and place raw egg yolk directly into egg white cavity before baking.