Whisk the mixture until it is stiff and leaves a trail. Remove the bowl from the pan. Whisk the egg whites until stiff and shiny. Fold the whites into the yolk mixture, season with salt and pepper. Using 2 spoons, shape the mixture into quenelles. Float 3 on the fondue of each dish. Sprinkle each quenelle with parmesan cheese. Bake in a pre-heated oven at 160C for 10 minutes or until the souffles are puffed and golden brown.
Sprinkle with snipped chives. Serve immediately with a little remaining parmesan cheese, separately if you wish.