Preparation
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Separate the egg whites from the yolks, keeping the yolks intact.
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Pour the egg whites into a bowl and beat them with an electric whisk until stiff peaks form.
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Line a baking tray with parchment paper. Spoon the beaten egg whites onto the tray, forming two “clouds” with a hollow in the center of each to hold the yolk later.
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Bake in a preheated static oven at 180°C (356°F) for 6–7 minutes.
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Remove from the oven and gently place an egg yolk into the center of each egg white cloud, being careful not to break the yolk.
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Season with salt and pepper to taste. Return to the oven for another 2–3 minutes, just until the yolk forms a light crust but remains soft inside.
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Serve immediately, ideally with toasted bread and a fresh salad.
