Description
Fluffy baked egg whites folded with Parmesan and chives, topped with creamy yolks and baked until light, airy, and savory, perfect for an impressive yet simple breakfast or brunch.
Ingredients
Scale
- 4 large eggs, separated
- 1.5 tablespoons finely grated Parmesan cheese
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon smoked paprika
Instructions
- Preheat the oven to 190 degrees Celsius and line a baking sheet with parchment paper.
- Carefully separate the egg yolks from the whites, placing them in two separate bowls.
- Beat the egg whites with the salt until stiff, glossy peaks form.
- Gently fold in the Parmesan cheese, chives, black pepper, and smoked paprika, keeping the mixture light and airy.
- Spoon the egg white mixture onto the prepared baking sheet, forming four fluffy mounds.
- Create a small indentation in the center of each mound.
- Carefully place one egg yolk into each indentation.
- Bake for about 12 minutes, until the whites are lightly golden and the yolks are just set.
Notes
- Use room temperature eggs for better volume when whipping the whites.
- Fold the ingredients gently to avoid deflating the egg whites.
- Serve immediately for the best fluffy texture and appearance.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 370 mg
Keywords: egg clouds, fluffy eggs, baked eggs, parmesan eggs, chive eggs, breakfast recipe, brunch recipe