Chef John's Cloud Eggs

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.

Crack 1 egg into a clean hand and then separate carefully by letting egg white drip between your fingers into a large bowl. Reserve yolk in a separate, smaller bowl. Repeat with second egg.

Pour vinegar into egg whites. Add salt, and whisk until we have relatively firm, but not dry, peaks.

Spoon the egg whites onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in centers using the back of a spoon.

Bake in center of the preheated oven until egg whites just start to take on some golden color, 5 to 6 minutes. Add yolks to depressions, and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.