Parmesan cloud egg muffins: whip the whites to stiff peaks, fold in Parmesan, red pepper flakes and scallions, then bake around a whole yolk at 180°C just until set outside and runny in the centre.
Instructions
- 1
Separate 9 eggs, keeping the yolks in a bowl with water and a splash of vinegar so they do not dry out.
- 2
Add a pinch of salt to the whites and whip them into stiff peaks, about 5 minutes.
05:00 - 3
Gently fold in grated Parmesan, red pepper flakes, and chopped scallions while keeping the mixture airy.
- 4
Spoon the whites into a silicone muffin mold, leaving room for the yolks.
- 5
Nestle one yolk into each cup and gently cover with a little more white mixture.
- 6
Bake at 180°C / 350°F just long enough to set the outside and keep the center rich and runny.
03:00
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Frequently Asked Questions
How do I keep the yolks runny?
Bake just until the whites set — around 8 minutes at 180°C. Pull them as soon as the tops firm up; residual heat finishes them while leaving the yolk soft.
Why rest the yolks in water and vinegar?
A little water with a splash of vinegar stops the resting yolks drying out or forming a skin while you whip the whites.
What makes them so airy?
Whipping the whites to stiff peaks and folding gently keeps the air in. Do not overmix once the Parmesan goes in, or the cloud texture deflates.