The fluffiest eggs you are likely to eat, this recipe is so simple to make yet looks and tastes masterful. Our Parmesan cloud soufflé requires just four ingredients to create a memorable mouthful – soft whites, rich cheese, and an indulgent golden yolk nestled within the soft cloud.
Pre-heat your oven to 200ºC/180 ºC (fan.)
Over a medium sized bowl, separate the egg yolk from the white and keep to one side. Whisk the white until stiff peaks form. With your fingers, wipe a little butter all over the inside of the ramekin. Add half the whisked egg whites to the ramekin then a third of the Parmesan.
Carefully place the egg yolk on top, in the middle, and add another third of the Parmesan. Sprinkle a pinch of cracked pepper then spoon the remaining egg whites on top – very gently pushing down to fill any gaps – then scatter the remaining Parmesan over the top.
Cook in the oven for 8 minutes and eat immediately for a perfectly runny yolk.
1 Burford Brown egg
Small knob of butter
15g grated Parmesan
*You will need 9cm ramekins