003 – Egg Clouds Three Ways

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!

Author: martymadeitproductions

A Home Chef's Journey

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