Egg Cloud On Parmesan Crisp

Egg Cloud On Parmesan Crisp

Yield: 4 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Line two baking sheets with parchment paper. Lightly oil parchment.

  2. On one baking sheet, using a four-inch ring mold, make four thin circular layers of Parmesan cheese.

  3. Bake at 375° F for five minutes or until cheese has crisped. Set aside to cool.

  4. Carefully separate eggs, putting whites into a stainless steel bowl and yolk in a separate bowl.

  5. Whip whites and salt until stiff peaks form.

  6. Divide whipped egg whites into four mounds on the other prepared baking sheet. Using the back of a spoon, make an indentation large enough to hold one egg yolk in each mound. Bake egg whites at 400° F until set and light brown. Remove from oven.

  7. Add one yolk to each egg white indentation and spoon ¼ teaspoon oil over each yolk. Return pan to oven for a 4 to 5 minutes until yolk is slightly thickened but not hard.

  8. To assemble, spread a scoop of tomato chutney on plate, place a Parmesan crisp over the chutney and complete by topping with an egg cloud.


  • 2 cups shredded Parmesan cheese
  • 4 eggs
  • Salt to taste
  • 1 cup tomato chutney (recipe follows)
  • 1 teaspoon olive oil, divided
Tomato Chutney


  1. Combine all ingredients, except basil in saucepan and bring to a low simmer.

  2. Simmer for 30 minutes or until all the liquid evaporates and a fairly thick mixture is left.

  3. Remove from heat.

  4. Stir in basil.


  • 1 lb. tomatoes, diced
  • 1 large yellow onion, diced
  • 2 tart apples, peeled and diced
  • 1 cup brown sugar
  • ½ cup red wine vinegar
  • ½ cup cider vinegar
  • Salt to taste
  • ½ tsp. crushed red pepper
  • 4 oz. diced sun-dried tomatoes, coarsely chopped
  • ½ oz. fresh Italian basil, julienne

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.