Preheat the oven to approx. 230 ° C fan-assisted air.
Separate the eggs, carefully put the yolks aside in a bowl, as undamaged as possible. Whip the egg white with a pinch of salt to form firm egg whites. Now cut the spring onion into small pieces and grate the cheese. Ready-grated cheese is of course also possible. Personally, I prefer to use Junge Gouda in one piece and rub it myself.
Then fold the spring onion and cheese into the egg whites and mix well. Now make two small round piles on a baking sheet lined with baking paper. Under no circumstances should it be applied too thinly. With a spoon, two hollows are now pressed into each mass, in which an egg yolk would theoretically have space.
The clouds are baked at 230 ° C for about five minutes. Now put the egg yolks in the hollows and bake for another five minutes. The second baking time varies depending on how liquid or firm you like the egg yolks.
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