It’s time to take your egg game to the next level!
- 3 eggs (separated into yolks and whites)
- 1 ½ tbs cream
- 2 ½ tbs Parmesan cheese, grated
- Salt and Pepper (to taste)
- Boursin cheese (one big slice to taste)
1Preheat your oven to 375°F / 190°C.
2Using a whisk, mix egg yolk, cream, Parmesan cheese, and salt and pepper together until fully incorporated.
3In a mixer (or if you have a strong arm), beat the egg whites until firm peaks (adding a pinch of salt will help).
4Fold the egg yolk mixture into the egg white meringue with a spatula, making sure not to deflate the meringue with over-mixing.
5In a small frying pan, add a small dab of butter. Make sure the pan heats up on high to very hot (the butter will start to bubble). At this point, pour in your mixture. Cook it for a few minutes until an even layer of skin forms on the bottom and is golden brown.
6Place into the oven for 5-6 minutes until fully firm with just a tiny runniness in the center.
7Place a slice of the Boursin on top.
8Eat directly from the pan.
The thing with egg whites is they’re very fragile. If you whip them too much, they start to break and separate and you’re left with water in the bowl. So you want to whip them until they become the texture of shaving foam. Then you incorporate the yolks, add Parmesan cheese. Don’t mix it too much because you don’t want to lose the light, fluffy texture.