Start by preheating the oven to 200ºC/400ºF. Next, it's time to separate the eggs. Place the egg whites into a large mixing bowl.
The yolks can be kept in the eggshells in the egg box (that way they're easier to handle later on) or keep in a bowl and use a spoon to handle them later on.
Whisk the eggs until stiff peaks have formed.
Once you have whisked the egg whites to stiff peak form then you can fold in any additional flavorings/seasonings. For example parmesan or other cheese, herbs, spices, salt, and pepper - etc.For this recipe, I added finely chopped chives and spring onion with some salt and pepper. Be careful when folding in the herbs so you don't knock too much air out of the eggs.
Spoon the mixture into little clouds on top of a baking paper-lined baking sheet (you can lightly oil the sheet too if preferred). Then, using the back of the spoon, make a slight indent in each cloud. That's where the egg yolks will go later.
Bake in the preheated oven for between 3-5 minutes. Then remove and carefully place a yolk into the center of each egg cloud. Place back in the oven and bake for another 3-4 minutes until the edges are golden. The yolk should still be runny when cut into.
Remove from the oven and garnish with any additional herbs, seasonings, or even Chili Flakes and enjoy!
If you don't use baking paper, then it's best to lightly oil/spray the baking sheet to make removing the egg easier.
You can cook the yolk for just two minutes if you prefer a really runny yolk.
You can add a pinch of 'cream of tartar' to help the eggs whip up even faster.
These eggs are best eaten immediately and not great for make-ahead breakfasts.