Here are three recipes that I created to add more flavor to the basic Egg Cloud recipe.
Egg Clouds Three Ways
Recipe by Marty Made It Productions
Tomato, Basil, Asiago Egg Cloud
Ingredients
2 eggs
1 teaspoon tomato powder
2 large basil leafs chopped
2 tablespoons grated asiago cheese
Method
Separate your egg yokes into individual cups and your egg whites into a cold bowl.
Add the tomato powder to the egg whites and whip with a hand mixer until you have stiff peaks.
Gently fold in the chopped basil leaves and grated asiago cheese.
On a half baking sheet lined with a silicone baking mat, form the mixture into two mounds and create a depression in the tops of the that will hold the egg yolks later.
Place into a 450F oven on the center rack for 3 minutes
After 3 minutes place the egg yolks gently into the tops of the mounds and cook for another 3 minutes.
Remove from oven and eat as is or place on your toast of choice. Enjoy!
Double Cheddar and Chive Egg Cloud
Ingredients
2 eggs
1 teaspoon of cheddar cheese powder
2 tablespoons of shredded cheddar cheese
1 tablespoon of chopped chives
Method
Separate your egg yokes into individual cups and your egg whites into a cold bowl.
Whip the egg whites with a hand mixer until you have soft peaks.
When you have soft peaks add the cheddar cheese powder until the mixture has a uniform color and stiff peaks.
Now gently fold in the chopped chives and shredded cheddar cheese.
On a half baking sheet lined with a silicone baking mat, form the mixture into two mounds and create a depression in the tops of the that will hold the egg yolks later.
Place into a 450F oven on the center rack for 3 minutes
After 3 minutes place the egg yolks gently into the tops of the mounds and cook for another 3 minutes.
Remove from oven and eat as is or place on your toast of choice. Enjoy!
Mushroom Swiss Egg Cloud
Ingredients
2 eggs
1 teaspoon mushroom powder
2 tablespoons grated Swiss cheese
Method
Separate your egg yokes into individual cups and your egg whites into a cold bowl.
Add the mushroom powder to the egg whites and whip with a hand mixer until you have stiff peaks.
Gently fold in the grated Swiss cheese.
On a half baking sheet lined with a silicone baking mat, form the mixture into two mounds and create a depression in the tops of the that will hold the egg yolks later.
Place into a 450F oven on the center rack for 3 minutes
After 3 minutes place the egg yolks gently into the tops of the mounds and cook for another 3 minutes.
Remove from oven and eat as is or place on your toast of choice. Enjoy!
Marty Made It 
great idea to use 3 methods for beating the egg whitemom
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