Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

Carefully separate the egg whites from the yolks, ensuring the yolks remain intact.

Place the yolks in individual small bowls and the whites in a large mixing bowl.

Using an electric mixer, beat the egg whites until stiff peaks form. This will take about 3-4 minutes.

Gently fold the grated Parmesan cheese and salt into the whipped egg whites, being careful not to deflate them.

Spoon the egg white mixture onto the prepared baking sheet, creating four mounds.

Use the back of the spoon to make a small well in the center of each mound.

Place the baking sheet in the preheated oven and bake for 3 minutes.

Remove the baking sheet from the oven and carefully slide a yolk into each well.

Return the baking sheet to the oven and bake for an additional 3-4 minutes, or until the yolks are set to your liking.

Transfer the cloud eggs to plates, and serve immediately.