Ingredients
2 eggs
1/4 teaspoon kosher salt
1/4 cup gruyere cheese, grated (or your choice, I like a sharp white cheddar with Parmesan)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Round rings for perfectly shaped fried eggs and small pancakes
Clean yolk-white separation — essential for meringues and custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Round rings for perfectly shaped fried eggs and small pancakes
Clean yolk-white separation — essential for meringues and custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preheat the oven to 450°F with a rack in the middle. Line a baking sheet that can take high temperatures without warping, with parchment paper or Silpat. Separate the egg yolks from the whites. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl. Place the egg whites in a very clean mixer bowl and add the salt. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form. Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites. Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers. Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes. Serve immediately.