First, take 3 strips of bacon per cloud you’re preparing and fold them in half lengthwise. Cut along the fold to ensure both halves are the same length for a perfect square bed.
Lay 3 half length strips of bacon parallel to each other on a baking sheet and fold the middle strip over.
Place a strip perpendicular to the 3 and fold back over. Take the two outer strips and fold over.
Place another strip of bacon in the center perpendicularly. Flip the middle strip over on the weave.
Lastly, place the final strip and fold back over! Do this as many times as you will be making egg clouds. If you like your bacon crispy, make sure to prebake the strips for about 5 minutes before adding the egg whites.
Next, separate 2 eggs and save the yolks in a bowl. Be gentle and do not break the yolks. It’ll look better if the yolks are intact. Place the egg whites in a deep mixing bowl so that no egg splashes out as you’re beating.
Whisk the egg whites with an electric hand mixer for about 5 minutes. You will notice the egg white transform into a thick, white foam that’s more solid than liquid. This stage is commonly referred to as “stiff peaks” forming in the mixture.
It’s at this point you want to add salt and garlic powder and whisk it in. If you added it earlier, the eggs would have taken much longer to form their cloudiness.
Spoon your seasoned egg whites onto the bacon weave to create a little cloud. Then make a little dip in each cloud to house the egg yolk that you will gently drop in.
Season the tops of the clouds with cayenne or paprika and pepper.
Place in the oven for about 10 minutes or until your bacon is sizzling and the clouds have become golden.
Plate them and sprinkle with some coarse salt and dig in!