Parmesan Eggs

Parmesan Eggs
These delightful puffs closely resemble meringue, but they are a savory snack. The beaten egg whites create a little cloud for the egg yolks to sit on, making this not only fun to eat, but pretty to look at as well.
  1. Whole eggs 8
  2. Grated Parmesan cheese 1 T
  3. Salt ½ t
  4. Black pepper to taste
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  1. Preheat your oven to 375 F. Grease a baking sheet and line it with parchment paper.
  2. Crack each egg into two bowls, separating the yolks from the whites. With a hand mixer, beat the egg whites on medium-high speed until stiff peaks form.
  3. Fold the grated Parmesan cheese into the egg whites with a rubber spatula, but do this quickly so that you don’t ruin the stiffness of the whites. Sprinkle with salt.
  4. Use a spoon to scoop the egg whites onto the lined baking sheet. You should be able to get 8 “clouds” out of this. Make sure that the clouds are spaced about one inch apart from each other.
  5. With the back of the spoon, create a little well in each cloud and pour one egg yolk into each.
  6. Bake for 14 minutes (a few minutes less if you want runnier eggs) and remove from oven. Season with salt and black pepper.
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