"Cloudy" scrambled eggs with cheese and bacon

The most important step in preparing such scrambled eggs is to separate the yolks from the whites without damaging them.

The easiest way to do this is with your hands, allowing excess protein to drain between your fingers.

To prevent the yolks from drying out and sticking to the dishes while cooking the proteins, grease the selected container with oil. Fry the bacon separately until crisp and chop finely.

Season the chilled whites with a pinch of salt and pepper, then beat until firm peaks at maximum mixer speed.

At this stage, you can add any dried herbs and other spices to taste, chopped fresh herbs or pesto sauce.

Cover a baking tray with a sheet of parchment and brush with a little vegetable oil. Spoon out three roughly equal portions of protein foam and use a spoon to make a depression in each.

Bake the whites at 230 degrees for 5 minutes, then add some grated cheese, raw yolk to the center and return everything to the oven for another 5 minutes.