Eggs must be washed and cooled. Well, in reverse order. Only have to wash them with cold water. In General for whipping need the frozen eggs. The egg is placed on the palm and neatly, over a bowl, splitting the shell with a knife. Not much. What would the knife when the blow didn't damage the yolk...

Share the egg shells in half and using transfusion from one half to another detachable white from the yolk. Protein trickles into the bowl, and the yolk remains in one of the halves of the shell...

In advance (before cooking) to think about "stands" for the eggs. The easiest option – small wine glasses. The halves of the shell with the yolk just put on them before needing...

To the egg whites add a small pinch of salt and "stir" a bit with a mixer on the lowest speed...

Beat with a mixer at maximum speed (as in cooking) "stable peaks". Approximately 4-5 minutes. This is approximately what is shown in the photo...

To check You can do as shown in this photo. Put a bowl of vertically whipped whites should not "drip" or "fall out"...

Take a large plate and using a tablespoon put such here "Stozhkov", or "nests". In short – a pyramid of whipped egg white. In the middle of the pyramid do not a great depression about "the eye", equal volume of egg yolk. It is better to use not the dining room, and a teaspoon. And another caveat – if "Stozhkov" can be quite shapeless, the groove must be smooth and with high edges, for what would be the yolk "run". The taste is not particularly affected, but it will be as it is not aesthetically pleasing...

Pour into each recess in the egg yolk, sprinkle with salt and pepper a bit and put it into the microwave for 2 minutes and 20 seconds at a power of 600 W...

Retrieved from the microwave, a little decorate with vegetables and served...

Bon appetit!!!