Heat the oven to 350°F with a rack in the center. Line an 8 1/2-by-4 1/2-inch metal loaf pan with parchment rated for this temperature, covering the bottom and sides. Leave overhang along the long sides to lift the finished loaf without pulling against its tender edges.

Separate the whole eggs into clean bowls, keeping the egg yolks out of the egg whites. Use all 250 g of edible egg. Wash hands and food-contact equipment after handling raw eggs. Whisk the almond meal, baking powder, and salt together, breaking apart clumps. In a larger bowl, whisk the yolks with the Greek yogurt until smooth, then stir in the dry mixture. Expect a thick, scoopable paste; scrape underneath it so no dry pockets remain.

With clean, grease-free beaters, whip the reserved whites to glossy medium peaks whose tips gently bend. Stir one-quarter of the foam into the almond mixture to loosen it. Fold in the remaining foam in two additions, lifting from the bottom and turning the bowl. Stop when broad white streaks disappear. Do not taste raw batter.

Allow 0 minutes of bench rest: spoon the batter into the lined pan immediately and gently level its surface without pressing it down. There is no proofing. Keep the 701 g of raw batter together as one loaf for 10 eventual slices, each representing 70.1 g of raw batter before baking.

Bake for 50 minutes at 350°F, checking at 40 minutes. Look for a browned top and set center. Insert an instant-read thermometer into the middle, away from the pan, and confirm the internal target of 200°F before removing the loaf. A tester should show no wet batter.

Cool in the pan for 10 minutes, then lift the loaf onto a wire rack. Peel parchment away from the sides to release steam.

Cool on the rack for 50 minutes before cutting into 10 slices. Refrigerate promptly after slicing.