Heavenly Eggs
Print Recipe
Can we say this is the fluffiest you'll ever eat? I guess we just did. Technically this is a savory baked meringue with a runny yolk on top. We season the cloud-like egg white with grated Parmesan cheese and chopped chives. The secret is using a high-speed mixer, like a KitchenAid, although we've done it with a simple hand mixer and even (once) by hand with a whisk (I'm still sore). This definitely elevates a simple egg to a scrumptious show-stopper.
Servings Prep Time
6 people 10 minutes
Cook Time
6 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
6 minutes
Heavenly Eggs
Print Recipe
Can we say this is the fluffiest you'll ever eat? I guess we just did. Technically this is a savory baked meringue with a runny yolk on top. We season the cloud-like egg white with grated Parmesan cheese and chopped chives. The secret is using a high-speed mixer, like a KitchenAid, although we've done it with a simple hand mixer and even (once) by hand with a whisk (I'm still sore). This definitely elevates a simple egg to a scrumptious show-stopper.
Servings Prep Time
6 people 10 minutes
Cook Time
6 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
6 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees F.
  2. Separate eggs. This is easiest when the eggs are room-temperature. Carefully place each yolk in a separate small cup - do not refrigerate or they will be more likely to break during handling.
  3. Put egg whites in the bowl they will be mixed in and place in refrigerator until well chilled. Also put your mixing attachment or whisk in the refrigerator. Keeping the egg whites (and whatever will touch them) chilled is key to making the meringue fluffy.
  4. Grate the Parmesan cheese finely, but not powdery.
  5. Chop off the top 3" of each chive and reserve for garnish. Finely chop remaining chives.
  6. Once well-chilled, beat egg whites on high speed until stiff peaks form.
  7. Add Parmesan cheese and chives to egg whites and fold in just until incorporated.
  8. On a baking sheet lined with a non-stick baking mat, such as Silpat, scoop out and divide egg white mixture into six mounds. Make a small indentation in the top where the yolk will be added.
  9. Put baking sheet in oven for 2 minutes or just until whites begin to brown, then turn baking sheet to ensure even browning and bake for another 1 - 2 minutes.
  10. Remove baking sheet from oven. Pour 1 egg yolk onto indentation in each egg white being careful not to break yolk and return to oven.
  11. Bake for an additional 1 - 2 minutes or until yolks are desired doneness.
  12. Remove from oven and carefully transfer eggs to serving dish. Garnish with reserved chive ends and serve immediately. We present ours with roasted potatoes.

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