Preheat the oven to 450 degrees.  Line a baking sheet with parchment paper or a Silpat mat.

Gently separate the eggs.  Place the egg whites in a glass or metal bowl.  Add the egg yolks to a small shallow bowl.

Use a very large wire whisk to beat the egg whites to a stiff peak.  Add a small pinch of salt and whisk to combine. The egg whites should be firm enough to withstand the weight of a teaspoon without sinking into it.

Gently fold in the grated cheese, taking care to not over mix and deflate the egg whites.

Use a large spoon to create two mounds of egg whites on the prepared baking sheet.  Use the back of the spoon to create an indentation in the center of the mound.

Bake in the preheated oven for 3 minutes.  

Open the oven and gently slide one egg yolk into each of the indentations.  Return the baking sheet to the oven and continue baking for another 3 minutes.

The clouds are ‘done’ when the tops are crispy and lightly golden and the yolks are just set.

Garnish as desired and serve immediately.