# What You Need:
→ Eggs
01 - 2 large eggs, separated (whites and yolks kept whole)
→ Seasonings
02 - 1/8 teaspoon fine salt
03 - 1/8 teaspoon freshly ground black pepper
→ Optional additions
04 - 2 tablespoons finely grated Parmesan or cheddar cheese
05 - 1 tablespoon finely chopped chives or flat-leaf parsley
# How-To Steps:
01 - Preheat oven to 450°F and line a baking sheet with parchment paper.
02 - Separate whites from yolks, placing each yolk gently into an individual small bowl and keeping yolks whole and chilled while you work with the whites.
03 - In a clean, dry mixing bowl, whip the egg whites on high speed with an electric mixer until stiff peaks form.
04 - Gently fold the salt, pepper and any chosen optional cheese or herbs into the whipped whites with a spatula, taking care not to deflate the foam.
05 - Spoon the whipped whites onto the prepared sheet in two even mounds and use the back of a spoon to create a deep well at the center of each mound for the yolk.
06 - Bake the whites for 3 minutes at 450°F until lightly set and just beginning to color.
07 - Remove the sheet, carefully transfer one yolk into each well, then return to the oven and bake 3 to 5 minutes more until the yolk is just set but still runny; bake longer for a firmer yolk.
08 - Transfer clouds to plates and serve immediately, garnished with additional herbs if desired; recommend serving on toast or alongside a simple green salad.
