Fluffy egg whites with a slightly runny yolk baked right in.
Ingredients
4eggs, separated
1teaspooncream of tartar
1teaspoonolive oil
Kosher salt
Fresh chives, garnish
Hot sauce, garnish
Instructions
Preheat oven to 350 degrees F.
Separate eggs into whites and yolks. Do this one at a time. If you get even a single drop of yolk into the whites, you’ll have to start over as the whites won’t whip correctly with fat in them.
Add cold whites to a bowl of a stand mixer (or you can use a hand mixer or even a whisk). Beat for a minute with a whisk attachment on medium speed. Then add the tartar, turn speed up to medium high, and continue to beat until the whites hold firm peaks, probably another 4-5 minutes.
In a large oven-safe skillet, heat 1 teaspoon of olive oil over medium heat. Once hot, use a spoon to scoop meringue into the skillet, making little nests out of the meringue – one for each egg.
Transfer hot skillet to oven and bake for five minutes.
Remove skillet and carefully roll a yolk into each nest. Return to oven for 8-10 minutes depending on how done you want the yolks cooked.
Remove from oven and season with a pinch of salt. Garnish with fresh chives and hot sauce and serve while hot.