For the Kaiserschöberlsuppe, beat egg whites with a little salt until stiff. Mix egg yolks with ham and cheese and fold into the snow.
Spread the mixture on a paper-lined baking tray (approx. 1 cm high) and bake in the preheated oven at 220°C for approx. 5 minutes. Allow to cool and cut into lozenges (approx. 3 cm).
Divide the Schöberl on plates and serve with soup. Garnish the Kaiserschöberl soup with chives.
Preparation Tip:
You can also refine the Schöberl with fresh herbs.