If You Want A Sandwich and Can't Have Bread-Look : Bread & Baked Goods : Active Low-Carber Forums

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GramnGramp

Sat, Sep-13-03, 17:11

Here is something which makes really good sandwiches. I found the recipe here somewhere, but I can't find it anymore to give credit where credit it due. Hope they don't mind my posting it.
It can be eaten during induction because there is no flour in it.
There is only 1 carb per slice if it makes 12 "slices".

Basic Recipe:
6 egg whites
1/4 tsp cream of tartar
4 egg yolks
3 ounces softened cream cheese
pinch of salt
Beat egg whites & cream of tartar until VERY stiff. Turn bowl upside down & if the whites don't slide, they are stiff enough.

In a small bowl mix together the other ingredients. Gently fold the yolk into the whites using a spatula.

Generously spray a couple of cookie sheets with pam.

Spoon out mixture into piles on cookie sheets. I spread the mixture out to about the size of a slice of bread. Don't get it too thin or it will be too crisp. I usually get 10-12 "slices" depending on the size of the eggs.
Bake at 300 degrees about 35 minutes. They will be lightly browned.
Using a spatula, remove them to a wire rack to cool. When cool, put them in a ziplock bag and store in refrigerator. Make some holes in the bag so they won't get soggy.
We eat them with hamburgers instead of buns. They are GREAT!

hramsey76

Sat, Sep-13-03, 22:49

Thanks for sharing!

SusieQQ

Sat, Sep-20-03, 19:35

Thanks for sharing this great recipe, I tried it and it is great.

I added a little garlic powder instead of the salt and it made a great
hamburger bun and bread for a ham sandwich.

I am going to try alot of other things, why not add cinnamon and flavoring and eat them like pancakes? Or spread with cream cheese
and flavored sf syrup? Can't wait to try some new things with this.

Thanks again for sharing this.

Susan :)

Alhana

Mon, Sep-29-03, 11:21

It sounds great!! and great ideas Suzy!! Im going to try this out and let yall know what I think later on!! :)

adkpam

Mon, Sep-29-03, 12:32

Wow, thanks, these sound rather neat.
My husband is starting soon, and anything I can do to ease his transition will be great. Maybe if I put holes in them he will think they are bagels (a major weakness of his...)

MishInAZ

Tue, Sep-30-03, 01:36

4 egg yolks

Urk... stupid question for the cooking challenged. Which is tye yolk, the white or yellow part?

Sinbad

Tue, Sep-30-03, 03:52

Yellow :)

MishInAZ

Tue, Sep-30-03, 08:37

Yellow :)

HA! This is the beauty of message boards. Nobody points to me in real time and laughs because I am the idiot that can never remember that. ;o) This way I can look like an idiot on line only! Heh...

Thank you Sinbad!

Ohhhh, another question, is there another name for yellow squash? It is small, like a zuchini, yellow, and has a fat body and skinny neck. I have been trying to find the number of carbs in that type of squash but I can't find it under yellow squash. Could I just be referring to it incorrectly?

quibbers

Tue, Sep-30-03, 08:58

Try "crook neck" or "summer squash"

MishInAZ

Tue, Sep-30-03, 09:01

Try "crook neck" or "summer squash"

Ahhh, thank you! Now I can look it up.

You know, as a kid my mom never made anything other than slimey cooked spinich, corn, and green beans. When I was a teen I worked in a grocery store and people would buy all this produce and I didn't have the slightest idea what it was.

Ehh... I still don't. ;o) Thank you!

MishInAZ

Wed, Oct-01-03, 02:21

Here is something which makes really good sandwiches. I found the recipe here somewhere, but I can't find it anymore to give credit where credit it due. Hope they don't mind my posting it.
It can be eaten during induction because there is no flour in it.
There is only 1 carb per slice if it makes 12 "slices".
[U]

Gram...

I just wanted to thank you for this recipe. It *just* came out of the oven and I am thrilled! I just wish I was hungry so I could make a cheeseburger!

I am in the induction phase and I was really wondering if I could do this. I have been a vegetarian for a long time and the book clearly states that this is going to be rough for a vegetarian. Man, they weren't kidding!

I have been trying to find recipes that cover up the taste of dead cow, dead chicken, and dead pig. I finally realized that if I could make an old fashioned cheeseburger, maybe I could do this. Obviously, during induction a cheeseburger with all the fixings is out of the question. Then I saw the recipe you posted.

I even made this so it is LESS than one carb per slice (about 0.3-0.4 carbs per slice) and I LOVE this stuff! I plan on making it again in the morning and I want it crispy. CRACKERS! Yummmmm. Something crunchy other than celery. The only carbs come from eggs because I found carb free cream cheese. And you know what? I HATE cream cheese! But this stuff is great.

I want to thank you. Seriously, thank you! I cannot express how much this makes a difference for me. Something crunchy that is not in the veggie group!

Gram, I owe you one!
Michelle

GramnGramp

Wed, Oct-01-03, 22:28

MishInAZ

Wed, Oct-01-03, 22:52

Michelle, You are very welcome.
I just wish I could remember who posted the recipe originally. They deserve the credit.

I wasn't sure about the recipe when I read it, but I tried it and now I make it all the time. It makes good ham and cheese sandwiches. You can warm the "slices" up in the microwave for 10 seconds or so also.

We missed sandwiches until I tried this, now we have them all the time. It is great that you have cut the carbs even more!

We LOVE dead cow, dead chicken and dead pig!LOL

GOOD LUCK on your LC journey.

My big issue is meat. I have to plug my nose, think about something else, and hum while I eat it. ;o) In case you haven't figured it out I have to eat dead critter when nobody else is around, otherwise I feel like a big boob. Heh... But I miss bread. I am a carb addict in a big way. I could live on bread and plain mashed 'taters for the rest of my life and be very content. So this diet is a real challenge for me.

I am not kidding, the recipe you posted has made the difference between being able to do this diet vs. not. I realized at the time of my post it wasn't your recipe but I don't care, you posted it and I probably would not have seen it had you not posted it.

I'm not kidding, I owe you one!

Thank you Gram!
Michelle

shortstuff

Fri, Oct-03-03, 12:54

Michelle, I realize this problem with meat prolly isn't too funny to you, but I got a good giggle any how. I'm an old farm girl and I have helped with a lot of butchering of the dead critters. I still eat meat. You probably woudn't care too much for eggs either if you saw what they looked like when they're retrieved from the nests! I'm not trying to be insensitive to your problem because I know it is a very real problem for some folks. Just hang in there, it will get better.

There are some things that bother me, too. Like wormy apples. Those really gross me out - absolutely CANNOT eat them even if the wormy part has been cut away.

shortstuff

csolyn

Wed, Oct-08-03, 16:39

MishInAZ,

Just wanted to point you to one of my favorite journals to follow. She is a vegetarian who has been doing Atkins for a while and has lost about 70lbs! Do a search for Etoiles Vegetarian Adventure.

1burdened1

Wed, Oct-08-03, 22:03

I am new here on this forum. I've been searching for a recipe for low carb bread and just stumbled on this one. I am not going to pay $6.00 for a loaf of bread! I want to try it this weekend. Can you bake more than 1 sheet at a time? What happens if you leave the whole pour as a sheet? Have you tried this in a convection oven? I can't wait to try it!!

Thanks,

1burdened1

Here is something which makes really good sandwiches. I found the recipe here somewhere, but I can't find it anymore to give credit where credit it due. Hope they don't mind my posting it.
It can be eaten during induction because there is no flour in it.
There is only 1 carb per slice if it makes 12 "slices".

Basic Recipe:
6 egg whites
1/4 tsp cream of tartar
4 egg yolks
3 ounces softened cream cheese
pinch of salt
Beat egg whites & cream of tartar until VERY stiff. Turn bowl upside down & if the whites don't slide, they are stiff enough.

In a small bowl mix together the other ingredients. Gently fold the yolk into the whites using a spatula.

Generously spray a couple of cookie sheets with pam.

Spoon out mixture into piles on cookie sheets. I spread the mixture out to about the size of a slice of bread. Don't get it too thin or it will be too crisp. I usually get 10-12 "slices" depending on the size of the eggs.
Bake at 300 degrees about 35 minutes. They will be lightly browned.
Using a spatula, remove them to a wire rack to cool. When cool, put them in a ziplock bag and store in refrigerator. Make some holes in the bag so they won't get soggy.
We eat them with hamburgers instead of buns. They are GREAT!

MishInAZ

Thu, Oct-09-03, 01:14

I am new here on this forum. I've been searching for a recipe for low carb bread and just stumbled on this one. I am not going to pay $6.00 for a loaf of bread! I want to try it this weekend. Can you bake more than 1 sheet at a time? What happens if you leave the whole pour as a sheet? Have you tried this in a convection oven? I can't wait to try it!!

Thanks,

1burdened1

1Burdened1....

I have tried that. My problem is that I failed to use a LOT of Pam. Pam makes all the difference in the world. Yes, it will work. Use a LOT of pam, dump half the recipe on one cookie sheet (I use a 'cookies' cookie sheet ... meaning the double type that doesn't burn) and I dump half the recipe on one cookie sheet and the other half on the other cookie sheet.

Either way, it works. It IS easier just to make 6 lumps of batter on each sheet. It's one of those things that you have to experiment and try for yourself.

This recipe DOES work. It does kill about 85% of the craving for bread. It works in the sense that you can make cheeseburgers, bacon/egg sandwiches, etc. The bread will not become greasy or break. You just have to get used to
'no flour' and then it works quite well.

After trying both ways (bread slices vs. 1 full sheet and cutting it into slices) I prefer slices. However, your MMV.

MishInAZ

Thu, Oct-09-03, 01:17

smltwngirl

Thu, Oct-09-03, 19:24

I first saw this recipe in the Atkins book, only he called them low carb biscuits! :)

MishInAZ

Thu, Oct-09-03, 22:51

I first saw this recipe in the Atkins book, only he called them low carb biscuits! :)

Hmmm... the stuff I refer to isn't even close to a biscuit. It is a flat bread, an egg bread. It is about 1/4 inch thick... not even close to a buscuit.

ewinpa

Mon, Oct-13-03, 12:42

Hi guys. These are Atkins Revolution Rolls, or as many people call them Rev Rolls. There's lots of variations on these on different boards. Thanks for reminding me of them!!

MishInAZ

Mon, Oct-13-03, 13:09

I first saw this recipe in the Atkins book, only he called them low carb biscuits! :)

Are you referring to the egg bread?

You know, I just made it again yesterday and using the same recipe and the same everything I made 8 slices of bread vs. 10-12 and they are *almost* as thick as a hamburger bun now. I like that better, the others are too thin.

Even this thick, they are still less than a carb for two slices. Now it has finally taken care of 100% of my bread addiction. However it did take a little getting used to.

The person that wrote out the recipe when I saw it originally said not to make it too thin or it would be crispy. I'm still wondering if that wouldn't make for good crackers??

I might try it next time and see what happens.

verzuvei

Tue, Oct-14-03, 14:37

MishInAZ

Tue, Oct-14-03, 15:50

I tried this recipe this morning and it's great. I mistakenly put in 4 oz of cream cheese instead of 3 oz because I had half of a package left in the fridge. It turned out great. I must admit, I was expecting it to be like merangue because everyone said it wasn't like bread at all, but I really am pleased with how it turned out. I was also surprised at how easy it was to make, after different ones said they had trouble with them. I used parchment paper instead of Pam and they came right off the cookie sheet. I'm so excited to make these again!

What size eggs did you use? How many slices did you get? And finally, how thick are they?

I am totally cooking challenged so I am not completely sure mine is turning out how it is supposed to. I usually get 12 slices out of 6 large eggs. They are very thin. I made them again the other day and using the same size eggs I made 8 slices and it is a lot closer to bread. It's just thicker.

MishInAZ

Tue, Oct-14-03, 15:56

I tried this recipe this morning and it's great. I mistakenly put in 4 oz of cream cheese instead of 3 oz because I had half of a package left in the fridge. It turned out great. I must admit, I was expecting it to be like merangue because everyone said it wasn't like bread at all, but I really am pleased with how it turned out. I was also surprised at how easy it was to make, after different ones said they had trouble with them. I used parchment paper instead of Pam and they came right off the cookie sheet. I'm so excited to make these again!

Verzuvei...

I almost forgot, you might want to watch for soggy bread. The person who I got the recipe from said to poke holes in the bag. I tried that and it didn't work for me.

I don't even cover it anymore. I just put it in the fridge, in a bowl, layered and that way they don't get soggy.

coolazchic

Mon, Oct-20-03, 09:31

OMG!!! this is so wonderful!! I am eating a BLT right now!!! Thank you for sharing. You just made my day!!!

coolazchic

Mon, Oct-20-03, 15:10

MishInAZ

Mon, Oct-20-03, 19:22

You know I am kinda confused with the carb count on this. When I made this it was 8 slices so I don't know if that makes a difference or not but this is what I got according to fitday. Please let me know if I am doing something wrong.

Cream Cheese 3 oz 2
Egg White 8 (large) 2
Egg yolk 4 (large) 1
Cream of Tartar .25 0
(1/4) teaspoon

Totals 6

And this is for ALL of the ingredients so that would make the carb count less that what originally listed right?

Here is the recipe:

Basic Recipe:
*6 egg whites
1/4 tsp cream of tartar
4 egg yolks
3 ounces softened cream cheese
pinch of salt

*Note number of eggs* Eggs are 0.6/each so that is 3.6 for eggs (actually less since you are not using two of the yolks),

My Cream cheese has no carbs,

I didn't know cream of tartar had carbs,

Soooo... for round numbers mine would have 4 carbs for 8 slices, or 1 carb for 2 slices total.

coolazchic

Tue, Oct-21-03, 08:21

Basic Recipe:
*6 egg whites
1/4 tsp cream of tartar
4 egg yolks
3 ounces softened cream cheese
pinch of salt

*Note number of eggs* Eggs are 0.6/each so that is 3.6 for eggs (actually less since you are not using two of the yolks),

My Cream cheese has no carbs,

I didn't know cream of tartar had carbs,

Soooo... for round numbers mine would have 4 carbs for 8 slices, or 1 carb for 2 slices total.

Woo hoo!! Thanks so much. I always confuse myself with fitday somehow. And I don't know why I put 8 egg whites because I really did only use 6 like the original Recipe called for. I guess I was having a brain fart. I get those more often than not. :lol:

MishInAZ

Tue, Oct-21-03, 16:27

Woo hoo!! Thanks so much. I always confuse myself with fitday somehow. And I don't know why I put 8 egg whites because I really did only use 6 like the original Recipe called for. I guess I was having a brain fart. I get those more often than not. :lol:

I have a bread recipe that isn't so ... eggy. I'm going to tweak it a little and experiment. If it works, I'll post it. I don't like the current recipe because it has too many different kinds of flour. Soy flour, oat flour, a couple I have never heard of. Quite frankly the current recipe has some gross things in there to make it healthier. If it tastes bad, who is going to eat it? :angel:

verzuvei

Wed, Oct-22-03, 15:29

What size eggs did you use? How many slices did you get? And finally, how thick are they?

I am totally cooking challenged so I am not completely sure mine is turning out how it is supposed to. I usually get 12 slices out of 6 large eggs. They are very thin. I made them again the other day and using the same size eggs I made 8 slices and it is a lot closer to bread. It's just thicker.

I used large eggs. I got 10 slices, about the size of hamburger buns. They were about 1" thick, I guess. I just kept beating those eggs until I could turn the bowl upside down and they didn't move. I think the cream of tarter helped stiffen them up. They looked so pretty and brown when they came out of the oven--like some delicous pastry. ha :wiggle:

I know what you mean about soggy bread, though. I put them in a ziplock and they got all wet so I put a paper towel in between and that worked better. I wonder how they would taste with cinnamon in them??

Azure

Mon, Oct-27-03, 23:04

I'm giving this recipe a try right now. It's in the oven. Man it smells good. I think I might not have spread it thin enoug, though. It's pretty poofy right now. I'll let you know how it turns out.

Azure

Mon, Oct-27-03, 23:29

Okay. It's out of the oven and cooled and I just had a very yummy ham sandwich. Thanks for posting this recipe.

MishInAZ

Sat, Nov-01-03, 20:46

I'm giving this recipe a try right now. It's in the oven. Man it smells good. I think I might not have spread it thin enoug, though. It's pretty poofy right now. I'll let you know how it turns out.

Poofy is GOOD!!!! Thin and crispy is baaaad!

It's great for fake bread, isn't it? Have you had a BLT yet?

I'm still messing with this recipe to make it poofier and thicker yet verrrrry low carb, like 1-3 carbs per serving. And TWO slices is a serving. ;o)

MishInAZ

Sat, Nov-01-03, 20:47

Okay. It's out of the oven and cooled and I just had a very yummy ham sandwich. Thanks for posting this recipe.

::: off topic :::

Dang... you are verrrry good looking!

Sorry, had to. Your photo made me. ;o)

1burdened1

Mon, Nov-03-03, 03:49

I tried the recipe again. This time I added carroway seeds to mix. About 1tsp. Then I put Black carroway seeds on the top after I put the mix on the cookie sheets and before baking them. It gave a taste of rye bread with the seeds. By the way, black carroway seeds are the seeds on top of Russian Rye Bread! Any other suggestions by anyone?

youramigo

Mon, Nov-03-03, 08:17

i love this recepie it is the best. I can't stop eating this bread

Azure

Mon, Nov-03-03, 10:46

Dang... you are verrrry good looking!

:blush: Thanks.

This has definitely become a favorite recipe. I just wish it would last longer. :)

MURPHY

Tue, Nov-04-03, 20:56

MishInAZ

Tue, Nov-04-03, 21:13

Thank You, Thank You, Thank You, Love This I Have To Say I Didn't Think This Would Be Good But Omg. Just Had A Hamburger For The First Time In 4 Months Thought I Died And Gome To Heaven. This Is My Cooking Night. So I Made The Pizza, The Waffles With A Cream Cheese Spread, The Bread, And Mock Mcmuffins I Think I'm Set For The Week.
Love You Guys Who Come Up With This Great Food. Thanks To All!!

Dawna

Dawna...

Don't forget about bacon cheeseburgers, ham and cheese, grilled cheese <--although I haven't tried that one yet but not sure why it wouldn't work) and a host of others sandwiches.

Now if we could just find faux peanutbutter! :yay:

MURPHY

Wed, Nov-05-03, 09:30

THANKS FOR THE REMINDER. TONIGHT I THINK I'M GOING TO HAVE A BLT MMMMMMMMM. LONG TIME NO SEE :lol: MAY TRY THE GRILLED CHEESE IDEA MYSELF WITH HAM. COLD WEATHER FOOD. IT'S GOING TO GET COOLER DOWN HERE. SO A GRILLED CHEESE AND CHICKEN NOODLE (TOFU) SOUP SOUND GREAT. THANKS AGAIN FOR ALL OF YOU WHO MAKE UP THESE GREAT FOOD IDEAS.

DAWNA

roche

Sat, Nov-22-03, 10:29

Hm......I'll definitely have to try this recipe. Every recipe I have tried for Revolution Rolls has not worked out for me. But I am willing to give it another shot!!

TIA, roche

Azure

Sat, Nov-22-03, 12:47

anyone figured out a way to make it not be so sticky? It sticks to plates, itself, everything, making it easy to tear.

TarHeel

Sat, Nov-22-03, 13:08

anyone figured out a way to make it not be so sticky? It sticks to plates, itself, everything, making it easy to tear.

That's interesting. I last made Atkins Revolution Rolls back in 1974 from the recipe in his first book. They tasted just like ground glass. As far from sticky as they could possibly be. But I don't really remember them having cream cheese in them at the time. Perhaps the recipe has been perfected since then...

Kay

Bookery

Sun, Nov-23-03, 11:44

anyone figured out a way to make it not be so sticky? It sticks to plates, itself, everything, making it easy to tear.

I haven't tried this recipe yet (planning on it as soon as I go home for Thanksgiving) but there are usually two generic ways to deal with stickiness: 1. flour, which is not an option in this case ;-> but also 2. oil/grease. Could you try brushing the "slices" with a little bit of oil or butter? That might help to keep them from sticking.

Holly

MishInAZ

Sun, Nov-23-03, 11:48

I haven't tried this recipe yet (planning on it as soon as I go home for Thanksgiving) but there are usually two generic ways to deal with stickiness: 1. flour, which is not an option in this case ;-> but also 2. oil/grease. Could you try brushing the "slices" with a little bit of oil or butter? That might help to keep them from sticking.

Holly

Holly...

That probably wouldn't work well with this recipe because they are already get soggy pretty easily.

They do tear and stick when they are at their soggiest so I would suggest just putting them between paper towels and keeping them as dry as possible. The more dry they are the more firm they are.

slimpat

Sun, Nov-23-03, 13:59

Hi all :
I got this recipe off another board and it says to bake at 300 degrees for 50 mins and doing this they are not so sticky. :thup: The person who posted that said she orginally got it off the Atkin's board a few years ago. It has also been stated that they were like the Revolution rolls from Atkins but have never checked this out. They also Freeze well. I have used this for several different things when made with cinnamon and sweetener then you can make French toast or bread pudding. When made with grated Parmasen cheese and garlic they are good for sandwiches. the ideas never end. so Good Luck all :yay:

SpecialK

Sat, Dec-06-03, 22:05

MishInAZ

Sat, Dec-06-03, 22:39

With apprehension I made these today. I really didn't expect to like them (which is why I didn't make them when I saw them in the book) but the bread I have been making (Final Bread) just doesn't do it for me and I finally got desperate enough to give these a shop. Well I gotta tell ya---I Love Em. :yay: What a great surprise. Best part is the incredibly low carb count. I don't have to finagle (sp?) the rest of my daily menu just to fit in a sandwich. The Final Bread in my frige is just that final, finished, history :lol: !!! Thanks for this great recipe. Blessings, Karen

Karen...

I was pretty excited about this recipe when I first started Atkins. (I went off for a few weeks and plan to start again tomorrow or Monday.) I don't cook very well so I pretty much live on sandwiches. Bread was what I couldn't deal with... one slice is too much and 68 slices isn't enough. When I started using this egg recipe I was thrilled! Back to my old sandwich way of eating.

Well, I've been reading on lots of various message boards about low carbbing/Atkins and everyone suggested trying out a bread called "Food For Life" and they claim it was pretty good.

I went to Trader Joe's today and they had two different types of low carb bread, both were this food for life brand. One looks like regular wheat bread and the other ... I'm not sure if it has a pecan base or just pecan pieces in the bread. I don't care for nuts, just creamy peanutbutter. Point being... I didn't buy the pecan bread but I did get the wheat bread. I was pretty shocked, it only has 4g of carbs and 1g of fiber. That leaves 3 net carbs per slice.

I haven't tried it yet but it looks pretty darn good. The egg bread took care of my sandwich cravings for a bit but I found that I was always looking for another way to make faux bread. I'm thrilled now that I have finally found this product.

I think I wrote earlier in this thread that a few weeks ago while doing Atkins I was eating breakfast on a Saturday morning sitting in my livingroom. I was eating over easy eggs that could have used a few more seconds of cooking. Just as I was putting this egg in my mouth there was a documentary on TV about sea turtles and how they lay their eggs. A scientist was catching the eggs as they dropped out so she could count them. As each egg dropped into the scientist's hand ... drippy stuff would follow. I looked at my almost done over easy eggs and instantly starting gagging.

So I have to say that my egg issue is what has suddenly turned me off to the egg bread, not this specific recipe.

Have you tried your egg bread using ham & cheese? Tuna melt? Burgers? Chicken salad? BLT's? Veggie sandwich? The ideas are endless.

I really am happy for you that this works well for you! Good for you!

SpecialK

Sun, Dec-07-03, 08:39

Guess I'm glad I didn't see that documentary. Egg's are kinda the foundation of my food WOL. Here's what I did to store my "egg bread'.I put them in a couple snack size paper bags and then put in frige. Just pulled them out and there is no threat of sogginess. Blessings, Karen

patnaude12

Fri, Dec-12-03, 16:27

Dear GramnGramp,

I just found this thread and I am going to definitely try the recipe, it sounds delicious. :yum:

Thanks again.

Carol :rose: :rose:

SpecialK

Fri, Dec-12-03, 16:34

Oh My!!!! Don't use my suggestion about the paper bag. Not only did they not get soggy, they got crumbly. Would only be good for meatloaf or meat ball filler. Oh Well, I learned a lesson. LOL, Blessings, Karen

MishInAZ

Fri, Dec-12-03, 16:44

patnaude12

Fri, Dec-12-03, 18:31

Dear Karen,

I sure chuckled when I read your reply, you are so funny. I do promise that I will not use your suggestion. But if I need a filler for meatloaf or meatballs, I will know what do. :lol: :lol: :lol:

Thank You,

Carol :rose::rose:

patnaude12

Fri, Dec-12-03, 20:07

Hi Again Karen,

Just realized that we are fellow Montanans.

One issue with the bread (I haven't tried it yet because I just found the thread this afternoon) is that people in these forums are from different locals, (high humidity, low humidity, high altitude, sea level) these are all factors in cooking. I never realized until I moved from Vermont to Montana over 30 years ago that I now had to read the side panel on boxes of mixes that I was about to prepare. Some want you to throw in more flour or oil or water, I always read the whole container before preparing. Now that I am LC I pretty much know that I don't have to worry about some of these things because they are normally on things like cookies, cakes, etc.

I am definitely going to try this one, I have copied the recipe as well as all the suggestions of everyone.

Thank you everyone.

Carol :rose: :rose:

SpecialK

Fri, Dec-12-03, 23:07

Hi Carol, I go through Livingston whenever I go to Bozeman (or further west). I'm about 1 1/4 hours from you in Absarokee. Small world, huh.
I know what you you mean about high alt. baking and cooking. My husbands favorite dessert is angel food cake so for his birthday every year I break 12 eggs and make him a cake from scratch. My first 2 years in Mt. I was living in a higher altitude than I am now. 5200 feet as compared to 4900 now. Well, his birthday came around and I prepared his favorite, popped it in the oven and about 35 minutes later I pulled out of the oven the heaviest POUND cake you've ever seen. It was about 2" in height and was hard as a hockey puck. I considered using it as a door stop..... The next year I tried making the high alt. adjustments but to no avail. Sooooooo, I moved to a lower elevation just so my DH can have his 'special' cake. Blessings, Karen
P.S. Carol-you have a fabulous smile!!!

patnaude12

Thu, Dec-18-03, 20:30

Hi Karen,

I really wasn't ignoring you, I got so caught up in trying to get everything ready here for the holidays. My son and his fiancee flew into Belgrade last night, they will be here until December 29th. I love that they stay for more than a couple of days.

I moved to Montana 30 years ago from Vermont. I lived in Bozeman for the first 11 years where I met my DH. My husband was born and raised in Bozeman, never lived anywhere else till we moved over to Livingston in 1984. When I retire in 3 1/2 years I want to move to Kerrville, Texas. I have lived in harsh winter climates all of my life and am sick of it, I am tired of being cold. I have a brother who lives near Austin, Texas and he would only be about an hour and a half from me. Kerrville is so beautiful, I also have some very dear friends that live in Kerrville.

I haven't had a chance to make this bread yet. My boss is only having me work a few hours a day so that I can spend time with the kids. I always call them kids, but they are in their mid 30s.

Thank you for the lovely compliment.

Will catch you later.

Have a very Merry Christmas if I don't talk to you before.

Carol :rose: :rose:

Jennifer**

Wed, Dec-31-03, 20:40

[FONT=Times New Roman]
gunna try this recipe :dazzle:

H&Hmommy

Tue, Jan-20-04, 18:40

I love love love this recipe. Thank you so much for posting it. I stuck to slices in the toaster for a FEW seconds and made the best sausage, egg and cheese sand. Today I had planned to take my littlew boy to Arby's so I threw 2 slices in a bagie went through the drive thru ordered a giant rost beef tossed the bun and made my own sand. It was great!!
Thanks again
Kim

PJB

Wed, Jan-21-04, 22:43

Tried this recipe tonight.....made some round "hamburger buns" and some square shaped slices. They puffed up in the oven, but fell before they were finished baking. They
are a little sunken in the middle Is this what is supposed to happen? Still tasted great. A definite keeper!

readreddog

Thu, Jan-22-04, 17:45

I've been reading LC bread recipes for several days. Every time I find one, someone else emails that it isn't very good and suggests another. Can you steer me to reasonably good recipe that looks similar to bread and possibly has a similar taste? I use a bread machine when possible but don't mind making it myself.

Thanks for the "roll" recipe.

wedunit

Fri, Jan-23-04, 09:21

I just clicked in here this morning to check out some recipe ideas, and when I saw the one about the "egg bread" I came to a screeching halt! We, (my DH and I) started on the Atkins induction on 1/11, and we have been doing very well on it so far, but we sure do miss certain things -- such as a sandwich or piece of toast now and then. We are definitely going to try this egg bread! Thanks so much for sharing. We too are from Montana. We live over at the lower end of the very beautiful Flathead Lake, at Polson. We love our Mission Mountain Range and all the greenery over here. Our weather is much milder usually, (than most other parts of Montana) due to the huge lake effect. Thanks again for sharing "the recipe".

qwerky

Sat, Jan-24-04, 16:17

It seems such a shame to waste the egg yolks though. Isn't it possible to make this recipe with three whole eggs? The yolks don't contain carb anyway, just good amega 3 fatty acids. Otherwise, I guess you could use the yolks as a face mask..))

smltwngirl

Sun, Jan-25-04, 18:25

[COLOR=Indigo][FONT=Comic Sans MS]
Has anyone found a good way to store these yet? Seems that every thing tried has turned out not to be so good.

SpecialK

Sun, Jan-25-04, 23:42

I only make a half a batch (I'm the only person in my home that eat's them) and I place a piece of wax paper between each 'slice' (after they cool completely) before putting them in the zip-loc. I do NOT zip it closed. This works well for just a couple days (which is why I only make up 6 at a time). Blessings, Karen

smltwngirl

Mon, Jan-26-04, 05:28

Thanks so much, Karen!

sexee_babe

Tue, Jan-27-04, 08:48

I wonder if adding soy flour to the mixture would make it firm?...maybe I will experiemnt.

CherylAust

Sun, Feb-15-04, 00:50

This is wonderful, just got my first batch out of the oven. Had to try them as soon as they got out, tried the first one with a touch of sf jam and cream. MMMM perfect for those devonshire tea cravings. I am now eating a silverside and mustard sandwich, at last something to spread the mustard on. My kid's smelt them and are now in the kitchen making their own sandwiches. DD told me they were very easy to eat. I don't think I'll be having any storage problems.

tonytiger

Tue, Feb-24-04, 04:01

Hi everyone!

Well at 2am in the morning I decided to give this stuff a try, boy does it look like bread and feels like bread, it tastes not too much like bread but maybe that could be fixed.

Be warned however that this "bread" could be kinda heavy on your stomach (its pure egg!! or maybe because its too late here?).

Anyway it was good, trouble is it sticks to everything!!

Here are some pics I took from my midnight cooking endeavours:

patnaude12

Sun, Feb-29-04, 15:03

Hi Tony,

Thank you very much for the pictures, I haven't tried this recipe yet but was always curious as to what it was supposed to look like. :yum:

Carol :rose:

respu

Mon, Mar-01-04, 16:11

I made some before. I just spread it out on a large baking tray and hoped. It tastes very eggy, but I did lose count of how many eggs went in. :D It still tastes good though. I think I will be making more of this.

Thank you :yay:

tank5863

Tue, Dec-14-04, 15:11

Was watching "Good Eats" on Food Network and he was making English Muffins. What he did was open both ends of a regular size tuna can. He did six. He had an electric griddle. This is what he did.
1. Heated to medium
2. sprayed with Pam
3. placed the rings on the grill
4. filled rings 3/4 way
5. place the lids from the cans on top
6. cooked until golden brown
7. remove lid
8. spray griddle with Pam
9. flipped ring
10. let cook until golden brown
11. English Muffins

Don't know if this will work with this or not.
Good Luck.
Tony

Chutatip_t

Wed, Dec-15-04, 02:05

Nancy101

Wed, Dec-29-04, 14:59

I've made this "bread" twice now. It's great with cheesburgers and ham & cheese.

Today, I made grilled cheese and bacon with it and it was TERRIFIC! I added some pepperoni "chips" and it made a great lunch. :yum: :yum:

Noura80

Sun, Feb-20-05, 00:37

I've recently bought Atkins Quick Bake Mix and I've substituted it in a regular tortilla recipe. When I was done, it looked okay but tasted awful. I can't wait to try this recipe to make bread.

Does anyone know a different recipe to make tortillas?

Noura80

Sun, Feb-20-05, 06:48

I did exactly everything that's been written in the recipe. How come my egg whites never got stiff? I've beaten those darn egg whites until I couldn't feel my arms. Instead they looked so 'foamy'. Can any one help?

PJB

Sun, Feb-20-05, 15:34

Tried this recipe and am happy with the taste. I baked mine in a "Muffin Top" pan. It worked very well, no dark or crispy edges, and the buns actually look like a hamburger bun -- just thinner--so you still need to use two to make your burger, sandwich, whatever.

maimesge

Sun, Mar-13-05, 14:40

gramngramp,
Thanks for a diet saver. I just feel the need for a sandwich when I'm in a hurry. Made this yesterday and knew I had a keeper. Thanks Again,
maimesge

ManOnMoon

Mon, Jul-11-05, 12:31

OK, I fell stupid for asking. But, is cream of tartar the same thing as tartar sauce?

sjkling

Mon, Jul-11-05, 12:44

no. cream of tartar is...well, i am not sure. it is in the spice section and looks more like baking soda.

scthgharpy

Mon, Jul-11-05, 14:43

Look in any recipe book for meringue and youll see how cream of tartar used.

Curious tho...what IS it made of?

WyoDiva

Wed, Jul-13-05, 11:13

For storage, how about using 'cut to size' wax paper? When I've made a recipe similar to this, I used wax paper chunks between slices. I also kept them refrigerated and/or frozen. It worked...the slices didn't stick together or crumble as long as I stored them flat!

teddymom1

Wed, Jul-13-05, 13:16

Here's the definition I found on Cream of Tartar:

white crystalline powder. Chemically it is potassium hydrogen tartrate; the acidic potassium salt of tartaric acid . It is used as the leavening agent in baking powders. An impure form, called tartar or argol, forms naturally during the fermentation of grape juice into wine and crystallizes in the wine casks

Sue :wave:

lonewolf

Sun, Jul-17-05, 16:22

I'm giving these a try today. They are in the oven now, actually. It looked very meringue-like though...i don't see how that makes it bread-like. LOL

I'll let y'all know how they turn out. :)

lonewolf

Sun, Jul-17-05, 16:47

OK, it's done! OMG!!!!!!!!!!. OK, by itself, it really tastes like about nothing. I had a TERRIBLE time getting it off the cookie sheet though! I lined my cookie sheet with tin foil and sprayed that liberally with Pam, but it still stuck, and i lost the bottom layer of each piece. I did it as one big sheet though. I only had one cookie sheet, and figured the egg white mixture would fall while i was cooking the first half. That's a lot of eggs, and i didn't want to waste any.

At any rate, i see what y'all mean about hwo they stick to everything! Yipes! They stuck to my wire rack as well! I don't think i'll have to worry about them getting soggy in the fridge - i don't think they'll last long enough to make it to the fridge! LOL.

With a little cinnamon and splenda on this bread, it tastes JUST like the cinnamon toast my mom used to make me when i was not feeling well. :) COMFORT FOOD!

lonewolf

Sun, Jul-17-05, 16:56

Oh, i made mine into 8 "slices" and after plugging it all into fitday, i got 0.73g carbs per slice. You can't beat that! :)

ManOnMoon

Mon, Jul-18-05, 21:54

I am having trouble getting the softened cream cheese to blend in well. Do you guys use a hand mixer to blend it in, then fold the yolks in? That is all I could think of.

WyoDiva

Thu, Aug-11-05, 16:46

I had a TERRIBLE time getting it off the cookie sheet though! I lined my cookie sheet with tin foil and sprayed that liberally with Pam, but it still stuck, and i lost the bottom layer of each piece.

Try lining your pans with parchment paper instead of sprayed foil. I'm a huge fan of parchment paper - nothing EVER sticks to it and it cleans up easy - ya throw it out! To find it, check the baking section or tin foil/waxed paper aisle of your store, or, if not there, see if they have a craft section with cake-decorating supplies. As a last resort, I've also seen/bought parchment paper in health food stores or specialty kitchen stores (though it costs a heck of a lot more there!)

zesty

Sun, Oct-02-05, 01:26

sound good thanks for the recipe

sassy03

Thu, Jan-12-06, 21:33

I think I'll be trying these in the morning. Maybe make some egg sandwiches or have it as toast. Or made a nice blt for lunch. Thanks for posting.

MissSherry

Sat, Jan-14-06, 18:30

Ok I made these and this is how they came out and they were pretty darn good as a bun.

http://i28.photobucket.com/albums/c225/misssherryinFL/DSCF0333.jpg

GramnGramp

Fri, Jun-09-06, 20:01

Hello fellow bread cravers....

Unfortunately, my hubby and I "fell off" the Atkins plan awhile back. To make matters worse, I also quit smoking. Double whammy!

Anyway, we are back on the plan and I am SO glad that this bread recipe is still here as I must have thrown away all my low carb recipes. I'm going to have to check out all the recipes to see what I have missed.

I'm glad you enjoy the bread recipe. It was a life-saver for us at the time and will be again. We are in induction phase.

LCJen

Thu, Jun-22-06, 17:58

I'm not feeling great today, so decided to look for something breadlike to make, as a sort of comfort food...and I have these baking as I type. One thing I'll do differently next time is use a bigger bowl! LOL. After I'd put 6 of them onto the sheet, I realized that what I had left was a bit more liquidy than the rest...some of the yolk mixture didn't get fully mixed in. I'm still going to see what I can do with it...

Jen

justducky2

Sun, Jun-25-06, 16:19

Miss Sherry, thanks for the photo! I'm a visual person, and it really helps!! :)

Goanna

Thu, Jun-29-06, 15:42

I just made some of these. I added some garlic and onion powder as well as some black pepper. I used it to make a meatball parm sandwhich and it was great.

I have been using low carb bagels and breads from stores and limiting myself on the amounts I could have as some of these companies think 18-20 grams is low carb, lol. I can see myself using these alot more often then any of the store bought breads. This recipe tastes better then some of them and it's much better in terms of net carbs.

I think I might try making an herb version, with fresh rosemary, oregano, basil, and parsley. I would also try adding some parmesan cheese for some added flavor. Basically it would be a low carb version of a flour bread I make on holidays, and hopefully it would be good.

Also, as for the storing issues. If one were to obtain some desicant packets would that work well enough to keep them in a closed ziplock without getting soggy?

DarthBarth

Wed, Jul-05-06, 18:03

I made these last night at 1am, thinking I could take some to work with some meatballs I had made and have a sandwhich. At first I was skeptical, because everything I have tried tasted "eggy" and these are mostly eggs. I used parchment paper so they wouldnt stick tot he pan, and it worked like a charm. I used the same parchment, took it off the pan and cut it into squares and stacked these in a bowl, with the square of parchment in between each one, uncovered in the fridge. Texture stayed fine, not dry or soggy.

Boy was I suprised. I LOVE them. This will be a staple in my diet now, since I really hate the low carb breads that are for sale out there. My husband described it as having the texture of a croissant, flaky and light. Not much taste, but I was looking for something to hold my sandwiches together.

Definatly a keeper.

Goanna

Sat, Jul-08-06, 22:32

Okay an update from me. I had some big dessicant packets that I took from some bags of Nori Seaweed (for sushi). I put a dessicant bag in with the rolls, which were all seperated by paper towel, and it definitly seemed to help with the soggyness after being refridgerated.

I think I made these 4 times since I first saw this thread last week. I am making them yet again tommorow. I am going to make them larger then usual and try using them as pita bread (I am making gyros/souvlaki). They seem to be able to fold in half without breaking so I think it will work.

I am going to have to really stock up on eggs and parchement paper if I keep this up :D.

DarthBarth

Mon, Jul-10-06, 19:04

Me too, I am almost completely out of parchment paper that had been sitting in my cupboard for 3 months, unused. I bought it knowing someday I would have a need for it :) Its only been little over a week!

MsTCB

Mon, Jul-17-06, 01:45

Goanna

Tue, Jul-18-06, 11:26

If you don't like bake and still want a sandwich, try using Ezekiel Bread. My doctor introduced me to this bread that is made from sprouts, so your body processes like a PROTEIN and not as a carb. You can find this in most health food stores. They also make a raisin bread that is great toasted and topped with 100% fruit spread -- for a quick "dessert."
I dont see how that's right. While Ezekial bread does contain high levels of protein (that is supposed to be a very high quality) it also contains alot of carbs. IMO Carbs are carbs, your body is going to use them as such. Because the carbs came from sprouted grains doesnt mean your body thinks they are protein.

I am not a doctor but I am a biology major and I know alot about nutrition. Personally I wouldnt eat a slice of ezekail bread that has 39 grams of carbs per slice, even if it supposedly is low carb friendly.

I could be wrong though, but I for one will stick to these Revo Rolls and occasionally to low carb wraps (Toufayan makes lg ones, 7g carbs each and they are really good).

MsTCB

Tue, Jul-18-06, 12:49

My doctor said it's processed by the body as a protein because the sprouts have not "sprouted." Ezekiel bread is made from sprouts while they are still sprouts. It is also very high fiber.
It's a great bread substitute and I couldn't go LC without it.

juniejune

Tue, Jul-18-06, 13:53

I looked up the Ezekiel bread and found their website. I could not find the nutritional information anywhere. Has anyone seen it or know what it is? I'm trying to verify the 39 carbs per slice.

Tracey71

Tue, Jul-18-06, 15:13

For sure that bread is not low carb.

MyJourney

Tue, Jul-18-06, 15:17

Whole foods carries it. I remember looking once because another low carber asked about it and I remember it being insanely carby but 39g a slice sounds a bit excessive. Even white bread isnt that high in carbs. A slice of white bread has 12g carbs and half a gram of fiber. A slice of whole wheat bread is 12.9g carbs with 1.9g fiber.

MyJourney

Tue, Jul-18-06, 15:29

I just went to foodforlife.com which is the company that makes the ezekiel bread that whole foods carries. Its a very poorly designed site. Its slow and all flash based which means you cant use your back button.

It says its 15g carbs with 3g fiber per slice.

Goanna

Tue, Jul-18-06, 17:34

I had a page open with Ezekial Pasta and that was 39 grams per serving, not the bread. Guess that number stuck with me, lol.

Even if it's 12 grams a slice that's still too much for me. I try to stay under 30 grams a day of carbs, 2 slices of ezekial bread at 12 grams a slice wouldnt leave much room for anything else.

My doctor said it's processed by the body as a protein because the sprouts have not "sprouted." Ezekiel bread is made from sprouts while they are still sprouts. It is also very high fiber.
It's a great bread substitute and I couldn't go LC without it.

Doctor's arent always right about everything, especially when it comes to natural foods.

Also I just found this.

Nutrition information per serving:
Calories: 221
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 585mg
Total Carbohydrates: 40g
Dietary Fiber: 5.3g
Protein: 5.8g

this comes from the following link, maybe I wasnt that far off with the 39 gram count.

http://www.fitnessandfreebies.com/christian/ezekielbread.html

MyJourney

Tue, Jul-18-06, 18:03

Maybe a serving size is 2 large pieces with that recipe?
Honestly, it doesnt sound particularly appetizing. Even if it was within my carb counts I don't think I would eat it. You can usually find light wheat bread with 4-6g carbs per slice if you are looking for a low carb bread. There is also an amazing flax bread that I used to get in New Jersey that had 4g carbs per large slice and it tasted amazing! In fact I used to eat it before I started low carbing and when I started low carbing I just happened to look at the carb count and saw that it was really low!

MsTCB

Tue, Jul-18-06, 21:01

Goanna

Wed, Jul-19-06, 00:09

Just FYI, I looked on the package of my Ezekiel Bread and it is, indeed, 12 grams ECC per slice, 4 grams Protein, 0 Fat, 0 Sugar. It is FULL of natural minerals and vitamins due to the sprouts. It contains absolutely NO flour.

Although a lot doctors don't know much about nutrition, THIS particular doctor is a EXPERT on this stuff. He is a rare M.D. who blends the best of Eastern and Western medicine. He knows his stuff when it comes to nutrition and natural foods.

But, I don't expect to convert anyone. The fact is that this bread IS processed by the body as a protein and not as a carb. No everyone is ready for every "truth" that comes to them. No problem.

But I wanted people to know that LC doesn't mean no more sandwiches. Ezekiel Bread IS the answer. Even though it is 12 ECC per slice, remember: your body will process it as a protein, not a carb.
A carb cannot be processed as a protein. It's not possible. A carbohydrtae is just Carbon, Hydrogen and Oxygen. A protein is Carbon, Hydrogen Oxygen and Nitrogen along with Sulfur in some instances.

Carbohydrates are metabolized quickly. Your body isnt going to grab a nitrogen molecule from the atomosphere and turn a carbohydrate into protein just because the source of the carbohydrate is a sprouted grain. It's much more effecient to utilize the carbohydrate as is. It will be broken down into glucose and stored in your body as muscle glycogen when your in ketosis. Once your glycogen stores are full the excess glucose will cause you to fall out of ketosis.

Just FYI while a carb cannot be "processed" as a protein it can work the other way. While on a low carb diet too much protein (and not enough fat to convert into ketone bodies) can cause an increase in blood sugar. How? Through a process called gluconeogenesis. Basically the absence of carbohydrates in the blood (when not enough ketones are present for fuel) and the presence of excessive protein will trigger enzymatic reations to convert the amino acids into glucose.

I am not argueing with you here, this isnt your information. You're just repeating what a doctor told you.

Yes, 12 carbs per slice isnt too excessive, and it's not from white flour, so it's not going to cause an insulin spike. Would this be a better choice then other breads while on a low carb diet, yes it could be. I am just trying to point out that the terms used "Processed as a protein" are not accurate, and for some people 24 carbs from 2 slices of bread, even if they are heathy carbs, might be too much.

Marcia Mae

Wed, Aug-16-06, 07:59

I just made this recipe last night and it rocks!!! I haven't used it yet for "bread" but I had one this morning, it tasted just like a danish. I mixed together softened cream cheese, splenda and cinnamon and spread it on top of the "bread" slice. This is going to be my new breakfast staple.

When I stored them last night, I simply piled them on top of eachother in the fridge with paper towels in between each slice. I didn't put them in anything (no plastic bag). They did not sog at ALL. Also I thought I would mention, I cooked mine at 300 for nearly an hour - they are not sticky at ALL.

Tonight I am going to try using these to make personal pizzas. Spread some pizza sauce on each, top with pepperoni and cheese. Anyone else come up with some ideas for these?

Marcia Mae

Wed, Aug-16-06, 08:01

I also wanted to ask if these cook well if you spread the entire egg batter onto the cookie sheet and cut them later - anyone try this with success?

Goanna

Thu, Aug-17-06, 09:16

I thought about cooking them a whole sheet at a time but havent done so yet. I might give it a try. As long as the entire sheet is covered with parchment paper it should be okay.

When cutting I also think a pizza cutter would be your best bet.

The only thing I have done different is to mix garlic and herbs into them for some extra flavor. I also have some pizza sauce left over though so maybe I will try making a large version of this and turning it into a pizza. I imagine it would be a bit difficult to pick up and bite into but even if you had to eat it with a fork and knife it would be good, lol.

Marcia Mae

Thu, Aug-17-06, 12:42

I tried cooking a whole sheet last night - worked out fine as long as you spray the pan with Pam. I brushed some melted butter over the top and sprinkled with splenda/cinnamon - delicious!!!!! For lunch I made mini pizzas - took a "bread puff" out of the fridge, spread pizza sauce, pepperoni and cheese - microwaved for 30 seconds - perfect pan pizza. I'll be making these "bread puffs" every night - I better stock up on eggs!!!

Robin12265

Mon, Aug-28-06, 11:45

I found the recipe here somewhere, but I can't find it anymore to give credit where credit it due.

It's based on Dr Atkins Revolution Rolls - lots of people have played around with it. It's been used for rolls/bread/noodles whatever people can imagine. Just varies by how you plop it on the pan...LOL I've made hamburger shaped 'buns' with it and hotdog shaped 'buns' too. I tried making the bread by spreading it evenly over a pan and then cutting into squares - it was too flat that way. (that's also how you make mock noodles - but spread it really thin)

Atkins Revolution Rolls

3 eggs
1 pkg. Splenda
dash salt
pinch cream of tartar
3 T cream cheese

Preheat oven to 300. Separate the eggs and add Splenda, salt and cream cheese to the yolks. Whisk this mixture together. In a separate bowl, whip egg whites and cream of tartar until stiff. Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with Pam and spoon the mixture onto the sheet, making 6 mounds. Flatten each just a little. Bake about 35 minutes. Let them cool on sheet for few minutes, then remove to rack and cool.
Makes 6 ~ .7 carbs, 0 fiber, 58 Calories, 4 fat, 3 protein

(ETA - I didn't read all 8 pages, so I'm sorry if this was discussed already :) )

scrlt9900

Sun, Sep-10-06, 15:04

I am making the these right now and they small wonderful.I wish i had thought to add a few spices liek some garlic and onion to them but i wanted to try the original recipe first.Sad to say the last try i had with these i did not whip the eggs enough and they were just as runny as could be.It looks like i got it right this time though..Can't wait to try them...Thank to whoever deserves the credit...

Marcia Mae

Sat, Sep-16-06, 10:48

It is my sisters bday today and she is doing low carb too. I am going to make these today and try to make a strawberry shortcake out of them - I think it should turn out. I hope she likes them - shes new to this WOE.

I am also going to try baking a batch with a little shredded cheese in them, I'll let you know how it goes. Anyone else try this?

pennink

Sat, Sep-16-06, 12:22

didn't the original recipe use cottage cheese instead of cream cheese? which turns out better?

My mom made these in the 70s. I actually like them better than bread. I just fail at making them every time.

sldeal

Fri, Sep-22-06, 16:14

Thanks for the pictures. I just came across this site and was wondering exactly how the bread should look after I bake it. Your's looks yummy so I'll definitely give it a try.

sldeal

Fri, Sep-22-06, 16:18

Nour80, could be you left some yolk in your egg white. If there's a trace of yolk in egg white it won't beat stiff.

sldeal

Fri, Sep-22-06, 16:19

I would love to know how they turned out. Please keep us posted, I'm thinking of trying these also after my induction.
It is my sisters bday today and she is doing low carb too. I am going to make these today and try to make a strawberry shortcake out of them - I think it should turn out. I hope she likes them - shes new to this WOE.

I am also going to try baking a batch with a little shredded cheese in them, I'll let you know how it goes. Anyone else try this?

sldeal

Fri, Sep-22-06, 16:25

Wonderful, hope mine turn out like that. Did anyone find out how to keep them from sticking?
Ok I made these and this is how they came out and they were pretty darn good as a bun.

http://i28.photobucket.com/albums/c225/misssherryinFL/DSCF0333.jpg

sldeal

Fri, Sep-22-06, 16:26

It's a spice and usually used for getting egg whites really white and stiff!OK, I fell stupid for asking. But, is cream of tartar the same thing as tartar sauce?

sldeal

Fri, Sep-22-06, 16:28

Thanks for sharing. I'll definitely give this a try.For storage, how about using 'cut to size' wax paper? When I've made a recipe similar to this, I used wax paper chunks between slices. I also kept them refrigerated and/or frozen. It worked...the slices didn't stick together or crumble as long as I stored them flat!

msdbobby

Fri, Sep-22-06, 17:24

Yum, I saved this thread because this sounds good. After seeing that picture I'm definitely going to try it soon.

Cream of tarter is definitely not tarter sauce. It's sold in the spices section of the grocery store. It's used to help stabilize and give more volume to beaten egg whites.

msdbobby

Fri, Sep-22-06, 17:25

Oops, sorry the cream of tarter question was already answered. :D

Marcia Mae

Fri, Sep-22-06, 17:52

I would love to know how they turned out. Please keep us posted, I'm thinking of trying these also after my induction.

Well, the ones I tried with shredded cheese inside didn't taste any better than the original - so really it's just a waste of cheese. The strawberry "shortcakes" turned out great. I added a little SF pudding mix (not much, just half of a small box) so they would fluff up a little more and be a little sweeter. My sister loved them, especially with the mashed strawberries and heavy whipping cream. Now I am wondering how these would taste with a little chocolate flavoring. Maybe I will give these a try this weekend. I will let you know how they turn out. I would post a picture, buy my digital camera broke 2 weeks ago.

msdbobby

Sat, Sep-23-06, 14:18

Marcia,
Your idea for strawberry shortcake inspired me to make my own. I piled the whole batch on a pizza stone and baked it at 300* for 55 mins. It came out perfect. My son laughed because I tried the strawberry shortcake (It was delicious), I also tried a piece w/ melted cheese (very good), a toasted piece w/ butter (toasting it didn't make a difference) and this morning I had a pb and jam sandwich, it was soooo good. I made it with natural pb and sf peach jam.
A pic is in my gallery if anybody is interested in seeing the final outcome.

sldeal

Sun, Sep-24-06, 11:49

I tried this bread today and it's wonderful. My first bacon, egg & cheese sandwich (egg being the bread) :lol: If you're going to make this you definitely need to use parchment paper. No sticking! Well looks like I need to make another batch so I can have the same for breakfast next week. This will also make a nice sweet bread w/coconut. Just add some spenda (3 or 4 packs) vanila flavor (1tsp) and a little grated coconut - about 1 1/2 Tbs. When spooning into pan lay it pretty heavy. Thanks for sharing. I'm soo estatic there are so many variations.

oops: sorry I don't know what the carb count would be with the coconut.

msdbobby

Sun, Sep-24-06, 14:02

Today for breakfast I had an avocado & bacon sandwich w/ mayo :yum: I'm going to try the coconut bread, sounds good. I think I'm going to make this 2x a week, I like the way it holds up in the fridge and it's so versatile. I like this "bread" better than any other LC bread that I've tried! The first batch I made I added a bit of liquid splenda & vanilla so the sandwich I made this morning tasted like a pancake sandwich.

patriciakr

Sun, Sep-24-06, 14:45

I just made my first batch today, with the addition of garlic powder. I haven't tasted one yet, but my dh did and said they are worth making again :thup:

Thank you so much for this thread and this recipe, this is huge new addition for me for my cm meals.

sldeal

Fri, Sep-29-06, 20:19

Has anyone tried it with cottage cheese? Maybe I should give it a shot over the weekend. If I do I'll keep you posted.
didn't the original recipe use cottage cheese instead of cream cheese? which turns out better?

My mom made these in the 70s. I actually like them better than bread. I just fail at making them every time.

sldeal

Fri, Sep-29-06, 20:22

I really like this but decided I wanted it a little more "bready" is that a word? lol. Anyway I decided to add 1 heaping tsp of almond flour. It's baking now and boy does it smell good. I'll keep you posted, 20 min before removing from oven.

sldeal

Fri, Sep-29-06, 21:07

It worked! It's definitely more "bready" now. I'm waiting for it to cool down just a bit more and then I'm going to spread with butter...I'm salivating as I type. :yum: I think next week I'll substitute with cottage cheese and perhaps add some italian herb seasoning. Hmm, that should taste good with some meatballs in tomatoe sauce. Anyway my bread is calling I gotta run.

pennink

Fri, Sep-29-06, 21:10

I have success! I use cottage cheese just like the original recipe. They are great.

Do they have to stay in the fridge? They get a bit limp in the fridge. Can they stay out a couple of days?

msdbobby

Fri, Sep-29-06, 21:14

I'm going to have to try it w/ almond flour added, sounds good. The last batch I made I added cinnamon, liquid splenda, crushed walnuts & vanilla. It was soooo good, I topped some slices w/ whipped cream and I made strawberry sandwiches with a couple of slices. For the sandwiches I blended cream cheese, vanilla & liquid splenda. I spread the bread w/ cream cheese & layered sliced strawberries and added another piece of bread on top. It was really very good.

Marcia Mae

Sat, Sep-30-06, 08:07

Do they have to stay in the fridge? They get a bit limp in the fridge. Can they stay out a couple of days?

I would think they would need to be stored in the fridge. Although, I left a bunch out over night by accident and we ate them anyway - no one got sick. Some people say they get soggy or sticky in the fridge, especially if you store them in a container. I don't put mine in a container, I layer each piece of bread between a paper towel, and place the pile on a plate, no cover. In my house, these don't last long anyway, so storage has never been an issue.

msdbobby

Sat, Sep-30-06, 09:24

I don't put mine in a container, I layer each piece of bread between a paper towel, and place the pile on a plate, no cover. In my house, these don't last long anyway, so storage has never been an issue.

This is exactly how I store mine & they never get soggy. I layer the pieces between paper towels on a plate and put them in the fridge. If I want softer pieces I put them in a ziploc bag in the fridge.

beachbaybe

Sat, Sep-30-06, 12:01

That's a great idea with the paper towels!

Mmm, think I'm going to make a batch of these today :yum:

sldeal

Sat, Sep-30-06, 14:48

The bread is slightly thicker now and makes a good hamburger bun. I think I'm going to experiment more.
I'm going to have to try it w/ almond flour added, sounds good. The last batch I made I added cinnamon, liquid splenda, crushed walnuts & vanilla. It was soooo good, I topped some slices w/ whipped cream and I made strawberry sandwiches with a couple of slices. For the sandwiches I blended cream cheese, vanilla & liquid splenda. I spread the bread w/ cream cheese & layered sliced strawberries and added another piece of bread on top. It was really very good.

IrishShrty

Sat, Nov-11-06, 13:50

Is everyone whisking these with a hand whisk, or mixing with an electric mixer? I tried it and stiffness was not achieved!

liddie01

Sat, Nov-11-06, 14:02

here are some hints for beating eggs

There are a few tips to beating air into egg whites and producing a buoyant foam — none of which involve rocket science.

The first step is that the bowl and beaters should be absolutely clean. If there is a little oil residue in the bowl or a little hint of yolk in the whites, it will interfere seriously with the formation of air bubbles. The bowl should also be dry as water will inhibit the formation of the foam. One of the steps you’re taking is important, beating the whites at room temperature. The proteins in the whites expand better when warm, so you will get better volume from the eggs. Older eggs also whip more easily because of chemical changes that have taken place as they aged.

You’re also right about wanting to add something to the mix. You should start with a pinch of salt in the whites, which will help firm up the proteins. About a quarter-way through the beating process, you add an acid to the foam, which stabilizes it and helps keep the bubbles from bursting when you stop beating. Most people use cream of tartar, but one or two drops of lemon juice or vinegar will work as well.

If you happen to have an expensive, unlined copper bowl lying about, it is ideal for whipping egg whites. A happy reaction between the copper and whites generates a much more stable foam, with one-third more volume than you get in a standard bowl. Cookbook author Madeleine Kamman says you shouldn’t bother whipping egg whites by hand unless you have a copper bowl. (And if you do, scour it with a mixture of 1/4-cup vinegar and a tablespoon of salt, rinse it, and dry it thoroughly with paper towels before adding the eggs. Then omit adding any salt.)

the best way to beat egg whites with a serious stand mixer, such as a KitchenAid brand, is to add the salt and up to four whites to the bowl and beat for one minute at medium low speed. Add the acid, then beat for three minutes at high speed. If you’re beating five eggs or more, the first stage should take two minutes, and the second should take three to four at a slower setting (medium/medium-high). If you’re using a hand mixer, beat the whites and salt for two minutes at medium speed, add the acid and beat for two minutes more at high speed.

How can you tell when the whites are done? Place an uncooked egg (scrupulously cleaned) on top of the foam. If it doesn’t sink at all, you’ve gone too far. If it sinks 1/4-inch into the foam, your whites are perfect.

IrishShrty

Sun, Nov-12-06, 08:42

Ty so much liddie!!

Goanna

Wed, Nov-15-06, 18:40

Anyone ever try frying them in a pan? Probably would be much quicker then in the oven.

I made a Fake French Toast recipe and decided to whip the whites until I had semi stiff peaks, and it made a nice thick batter (See thread in the breakfast forum). I fried them with a little smart balance to keep them from sticking and they came out great. Then I just microwaved them a bit to make sure they were fully cooked in the center.

I might try it next time I whip up a batch of these. If it works I'll probably make them more often, or in smaller batches whenever I feel like having them :D.

PearlWhite

Sat, Dec-09-06, 07:32

I'm gonna try this as soon as I buy some cream chese! Sounds good. I've gotten really hungry just reading this thread :)

Symphonyod

Sat, Dec-09-06, 09:35

Somebody asked above.. I do NOT refridge these.. As they are cooked fully right? I have left them out and NOT had a prob.

msdbobby

Sat, Dec-09-06, 12:42

A couple of new things that I found to do w/ the batter. May have already been mentioned I don't know.
1) Pipe batter into hot oil, comes out kinda like a funnel cake, sprinkle w/ granular slenda & cinnamon or heated sf jam.
2) Dredge a cheese stuffed whole green chili in the batter, fry. Yummy chili relleno.

~Symphony, thanks for reminding me about this wonderful recipe. I just had a piece smeared w/ cream cheese and sf blackberry jam :yum: Last night I ended up cutting the huge round (I always use a big pizza stone for this recipe) into pizza slices, smeared mayo and layered lettuce, tomato, bacon & avocado. Very yummy BLTA pizza!

PearlWhite

Wed, Dec-13-06, 11:47

I tried this :agree: which was a feat for me as I'm not much of a kitchen person. I was esp. terrified of whipping the egg whites, I've never done that before in my life.

BUT :idea: It turned out beautifully and I've been enjoying this "bread" for 4 days (just ate the last one for lunch).
I did only divide the batch into 8 "slices" but they were biggish and very nice.

It did take me a couple of slices to get used to it though. At first I found it so airy, light, fluffy & without substance, but I sucked it up and learned to like it. :yum:

I've had it as a slice of bread w/butter & cheese, w/cream chese and under tuna salad. Very nice :D

jimsbride

Thu, Dec-14-06, 17:50

I am so excited to find this! This is going to help me through the holidays! I never do exactly what the recipe calls for. So here are some of my ideas.

1- Full sheet of the mixture, topped with mixture made from mayo, cream cheese and dry ranch, topped with finely chopped broccoli/cauliflower, tomator, and cheese!!! YMMMM!! Vegetable Pizza LC! I am so excited. I will definately be trying this.

2- Little weiners wrapped in this like a pig in the blanket dipped in jalapeno dip.

3- PIZZA!!! I know it was mentioned but had to say it again!

4-Peanut Butter and Jelly sandwhich with lc veggie soup or chili mmmmm!

5-Endless ideas for pastries and creams!

Ok, I will stop, good thing I am full right now.

Thank you!

CooknCajun

Thu, Dec-28-06, 21:17

Aloha ya'll,

Mahalo plenty for sharing this recipe. I hope to point others in "Da Outskirts" toward this recipe!!! :clap: :clap:

CC

2007

Sun, Jan-07-07, 19:20

Ok, here's another one I've got to try. This sounds really awesome. Looks like I can have my favorite Cream Cheese Danishes after all. How cool is that!

http://i145.photobucket.com/albums/r238/AussieTPP/Animated%20Stuff/3cf61eba-1.gif
Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

jimsbride

Tue, Jan-09-07, 06:47

2007

That scripture I have lived by for the past 13 years and God has done it! And He is not done yet!

let'sdrop

Wed, Jan-10-07, 10:44

How big are these rolls that you can slice them into 12 slices? So, what you are saying is that one roll = 12 net carbs? Please clarify. Thanks, Let'sDrop

maxxie

Sun, Jan-14-07, 10:47

I found this recipe a few days ago but didn't make it till last night. This morning for breakfast I toasted 2 piece for just a very short time added mayo,cheese,pickles and mustard=cheese sandwhich. Delicious. Being on the 7th day of induction this and some of that lemon cheesecake has made me believe I can do induction another 2 weeks and a low carb diet for the rest of my life. Thank you all for sharing such wonderful ideas for those like me who have no creativity in the kitchen.

julia333

Mon, Jan-15-07, 15:24

Does anyone have the carb value for rev rolls ?

penelope

Mon, Jan-15-07, 15:54

It depends what you make them out of, sour cream? cream cheese?

vixen69

Tue, Jan-16-07, 09:47

I'm going to try this today. Sounds great!

liddie01

Tue, Jan-16-07, 09:54

if you use the recipe from DANDR, 1972 the carb count is full recipe 3.1, one roll, .5 the original recipe uses 3 eggs, 1/4 tsp cream of tarter, 3 tbsps cottage cheese, and i package sugar twin, and makes 6 rolls.

maxxie

Tue, Jan-16-07, 10:14

I used the recipe gramps posted and made 12 but I don't see how you cut them in half and I only use it when I absolutly "have to".They are just really great to have around. Also, eating 2 about every 2-3 days and my ketostix are almost purple.

bewat21

Tue, Jan-16-07, 11:50

You guys rock!!!! This is my second go with LC and this is going to help so much. I was done in the first time around because of the bread issue. one quick question. Can you use a electric hand beater for the eggs?
Bernice

penelope

Tue, Jan-16-07, 13:12

Can you use a electric hand beater for the eggs?
That is what I use. Make sure that it is super clean with no hint of fat on it.

liddie01

Tue, Jan-16-07, 14:35

I use my food processer with a mixing blade now, It is super fast :lol:

Marcia Mae

Tue, Jan-16-07, 16:01

Today I cooked these using a waffle iron - they turned out like crepes - roll them up and dunk them in melted butter - very yummy. Just make sure you spray the waffle iron with Pam, or the eggs will stick.

maxxie

Wed, Jan-17-07, 10:30

ohhh MarciaMae...you are so naughty. What a decadent idea.

cwbydeb

Wed, Jan-17-07, 21:29

Oh my! I made these last night- got 7 out of the batch.

As of right now, I have 1 left.... These are wonderful! Where have they been my whole life. I swear this would have made LCing easier if I had made these sooner.....

JDJD2004

Thu, Jan-18-07, 23:50

I just read 11 pages of this thread. I'm astonished. Never have I read such rave reviews about a LC product.

You KNOW I'm whipping up a batch of these now! How can I not??

Thanks for all the great tips!!!

jimsbride

Fri, Jan-19-07, 14:43

I use my electric mixer to whip up the egg whites and cream of tartar, however, the folding in of the other ingredients I do by hand.

FYI....I could NEVER eat these the way the recipe says...it is too eggy. I load my egg/cream cheese/salt mixture with onion powder. And I make sure that these ingreds. are well mixed before folding them in. This makes all of the difference in the world if you don't like eggs, like me.

Happy findings!

penelope

Fri, Jan-19-07, 14:57

I load my egg/cream cheese/salt mixture with onion powder
So do I and they are the better for it.

maxxie

Sat, Jan-20-07, 09:37

Whew! Thanks I needed that!

liddie01

Sat, Jan-20-07, 09:43

I make them with onion sometimes, and sweet sometimes, depending on what I am using them for.

HollyRF

Sun, Jan-21-07, 21:38

These things are awesome. I'm so happy I gave them a try. I just made my first batch this morning. I'll definitely add some seasonings next time, as they're a little bland as is. They make great grilled cheese sandwiches by the way. So, so easy! I love it. Though, I'm going to be seriously sick and tired of separating eggs after a while!

I'm wondering though, can you eat too many in a day? I had 3 small ones today, and was craving more, but stopped myself because I was scared I may mess up my weight-loss progress. I may just be paranoid because it's so much like bread. Has anyone noticed weight gain after eating a bunch of these?

Just wondering.

liddie01

Sun, Jan-21-07, 22:38

they are pretty safe, the book the recipe came from put them at .5 carbs each or 3.1 for the whole recipe (page 225-226} dr atkins diet revolution sept. 1972 version

jimsbride

Mon, Jan-22-07, 05:10

I went through the guilt of eating them too and realized that most of my LIFE I have never enjoyed a sandwhich without some form of guilt or counting of how many slices I had for the day. These are truly guilt free!

I found that cooking mine for the 30-35 mins is way too long. They got crumbly on me. But I have a convection oven so I am not sure if that is why. This last batch I did for 20 mins and they are like bread texture. I WANT mine in the fridge in a locked case. It keeps them moist enough to be like a roll or bread. And with the seasonings, I don't see it becoming like a spongy-eggy texture. More like bread.

Just some 411

vixen69

Tue, Jan-23-07, 09:26

I made them on Sunday. They were a bit stiff, almost crunchy when they cooled off and spongy yesterday. They are OK, but I think I need to tweak it a bit and add some other spices.

maxxie

Tue, Jan-23-07, 12:30

I made these again for the 2nd time. This time I added onion and garlic as suggested by others and it made a HUGE difference in the taste.

cwbydeb

Tue, Jan-23-07, 19:24

The taste difference was huge... but was it good?

HollyRF

Tue, Jan-23-07, 23:14

I'm making my second batch as I type this... but this time I added garlic powder and some italian seasoning. They smell good... I'll let you all know how they taste.

I remember reading that someone was going to try making these with chocolate... any luck with that? If so, anyone have a recipe? I'd love a version of these that are sweet.

HollyRF

Tue, Jan-23-07, 23:35

OK, so just took out my garlic, italian seasoning batch out of the oven, and I must be honest... Not too much of a difference in taste. Maybe I need more garlic powder. Hmmm. How much seasoning did everyone else add?

penelope

Wed, Jan-24-07, 09:11

I used 1 1/2 teaspoon of onion powder and I do salt my egg whites before beating them.

jimsbride

Wed, Jan-24-07, 11:13

I never actually measured my onion powder, but if I was to guess, I would say a teaspoon easy. I just sprinkle it on very thick then mix into the egg yolk batter. I found that if the egg YOLK batter is not mixed thoroughly with the cream cheese and salt and onion powder, it will taste eggy. Then I fold it in.

Good luck!

maxxie

Wed, Jan-24-07, 14:47

I mixed my garlic and onion powder in with the egg white mixture and this was the best batch so far. I don't measure either so I guesstimate about 1 tsp of each. They were huge I couldn't believe the great texture. Used them for a hamburger and other sanwhiches and also for anxiety munching. Making another batch this after noon. Actually 2 batches. One with stevia and the other just regular. Day 17 for me. :hyper:

msdbobby

Wed, Jan-24-07, 16:15

Just popping in to post an update.

I made the whole batch into one big round like I normally do but instead of using my pizza stone I piled it in my large cast iron skillet and it came out great. I usually slice it with a pizza cutter and get 8 big slices.

Last time it oozed off my pizza stone not sure why, that's never happened before. With the cast iron skillet there was no sticking and I just plopped it in the pan.

maxxie

Thu, Jan-25-07, 12:11

Thanks msdbobby for that info. I tried something like that but it didn't turn out too well. Did you bake it for the same amount of time?

msdbobby

Fri, Jan-26-07, 15:47

Hi Maxxie,
It came out great in the cast iron skillet. I made cornbread in the skillet for my boys the other day and thought it would work well with this recipe. I made another batch yesterday in it.....perfect.

When I use either the pizza stone or the skillet I bake them both at the same temp & time. I bake it at 300* for 50-55 mins. I think the original recipe says to bake for 35 min. I increased the time because I wasn't making small piles but making one big mound instead.

I have a pic in my gallery if you're interested. I think it's on page 5, it's a pic of one done on my pizza stone.

Yum, yesterday I spread a slice w/ Walden Farms sf chocolate sauce and then topped it with a bit of whipped cream (added a drop of banana extract) and crushed nuts. It was so banana split like :yum:

maxxie

Sat, Jan-27-07, 10:52

OHHHHH that looks so beautiful. Today is day 20 for me on induction and I so need something like this. Going to give it a try right now Thanks so much. I'll let you know how it turns out.

msdbobby

Sat, Jan-27-07, 11:49

Maxxie,
You're going to love it, it's so versatile. Have you thought about starting a journal? Great way to communicate about everything.

BettyR

Tue, Feb-06-07, 18:08

Someone asked about what to do with the left over egg yolks.

Egg yolks make a very good thickener for sauces. Two or three yolks beaten lightly with a bit of cream will thicken 1 cup of liquid.

The yolks should never be added directly to the hot sauce. First add a small amount, less than a tablespoon of cream to the eggs and mix well.

Then spoon some of the hot sauce into the egg mixture. This process is called "tempering". Stir the yolk mixture into the rest of the sauce making sure you don't allow the sauce to boil.

You can also freeze them: Egg yolks need to be stabilized before freezing or the thawed product will be pasty and hard to mix. For best results store the yolks pre-measured according to future use.

To stabilize, mix a tiny pinch of salt into each yolk; then the stabilized yolks may be dropped, into the sections of a ice cube tray and frozen.
Remove the egg yolk cubes and store in a freezer zip-lock bag.

Thaw in the refrigerator for about 8 to 10 hours.

nawchem

Sat, Feb-17-07, 16:34

I'm trying this recipe for the first time. I couldn't get the whites to do more then look like milk after 15 min of beating on high. I live at 6000ft altitude. I looked up how to make meringue at high altitude and it said 2 egg whites use 1/4 tsp of cream of tartar along with salt and sugar, 3gg whites use 1/2 tsp cream of tartar. I kept blending I've added 2 full tsps of cream of tartar, no meringue, added little salt and 2tsps of splenda. Still looks like frothy milk. Any ideas on how to convert this to a high altitude recipe?

I threw it all in a bakeable skillet, kind of like corn bread and am baking it. Will update you on how it turns out.

edit: not edible. I read that you should let the eggs whites warm to room temp before beating. Think that would help?

Nica

Wed, Feb-21-07, 13:07

Thanks for sharing this recipe. Never would have come across it via Atkins.

After ridding my body of carbs, I haven't craved bread at all (used to be a bread addict!) but i do miss making the occassional sandwhich.

Althooooough, the first thing I tried was cinnamon and splenda. lol :D

LadyBelle

Thu, Feb-22-07, 07:54

"I'm trying this recipe for the first time. I couldn't get the whites to do more then look like milk after 15 min of beating on high. I live at 6000ft altitude. I looked up how to make meringue at high altitude and it said 2 egg whites use 1/4 tsp of cream of tartar along with salt and sugar, 3gg whites use 1/2 tsp cream of tartar. I kept blending I've added 2 full tsps of cream of tartar, no meringue, added little salt and 2tsps of splenda. Still looks like frothy milk. Any ideas on how to convert this to a high altitude recipe?

I threw it all in a bakeable skillet, kind of like corn bread and am baking it. Will update you on how it turns out.

edit: not edible. I read that you should let the eggs whites warm to room temp before beating. Think that would help?"

Make sure the egg whites are room temp, as is the bowl and the beaters. Also make sure there is no grease what so ever on any of the dishes. I live in Wyoming, so I have to cook in high altitude all the time, and it is possible to get a meringue. (about 7200 feet here). If you can get your hands on a copper mixing bowl there is a chemical reaction that makes the cream of tartar unnecessary.

CNYMom

Thu, Feb-22-07, 08:03

I made this last night, and made a couple of mistakes. First, I only made a half-batch, because I thought if it was awful, it would be a waste of eggs (I also only have one cookie sheet). That in itself wasn't a mistake, but somehow I got 8 pieces out of it so I think I made them too small. They're good, just too small to be functional for anything other than a cinnamon/splenda toast snack (which is still good).

My other mistake was thinking the batter looked a lot like when my mom made lemon meringue pies and popping a fingerful of the mixture into my mouth.

:Puke:

I'll definitely make them again, though, probably tomorrow night. This time I'll try a full batch and make bigger pieces. I'm not sure how else I'll vary it yet. I am not at all a chef and I found this to be very simple, though.

penelope

Thu, Feb-22-07, 11:00

I did the last three batches in a stainless steel bowl washed and dried before using and wiped down with vinegar. I cleaned the balloon stainless steel Whisk the same way. I found that it is faster to use the Wisk than to use my electric hand mixer and the white gets higher.
It takes less than 2 minutes.

penelope

Thu, Feb-22-07, 13:36

I make my RR with onion powder but since everyone insists that the best RR sweet cinnamon and butter is the best, I did and I had no idea that I loved cinnamon so much. Next I will make a batch without the onion spice just for the cinnamon treat. It is sinful even the texture or lack of marries well with the cinnamon butter.
I might use half a splenda next time.

Kd did

Fri, Mar-02-07, 03:10

I haven't tried these yet...but I saw that someone asked about egg yolk ideas for the leftover ingredients. Anyone use theirs for egg drop soup? People are always asking for ways to make their egg drop soup thicker and more yellow like the chinese restaurants. I was wondering if using the extra yolks would achieve a more authentic soup. I always liked having egg drop soup when I was sick or had a sore throat, and there are always questions on the board looking for comfort foods while ill.

Symphonyod

Fri, Mar-02-07, 08:40

YUM YUM YUM... All I had to say.. :agree:

Jules1023

Fri, Mar-02-07, 10:21

TimesTwo

Sun, Mar-04-07, 21:49

Here's a dumb question - can't you buy egg whites in the dairy case? Thought it might be a lot easier than separating them.

Sorry if this has been brought up already. I'm going to try this this weekend and I'm not the best egg separator.

This is probably too late, but yes you can. You just have to be careful. Be sure the carton says the whites are beatable. For some reason, not all egg white products in the dairy aisle whip up well.

LadyBelle

Mon, Mar-05-07, 09:01

All the ones here are pasteurized, so the heat used during that process makes them unable to whip. There is a certain kind it suggests to use, same company, that is for use in meringues ect, but they don't sell it here. Oddly enough my dried egg whites claim you can reconstitute them and beat them into a meringue.

judebarsto

Wed, Mar-14-07, 16:57

OK, these are awesome, but not as bread. Instead, every morning for breakfast, I use one as a "danish," and it satisfies every craving I have! With coffee, all these variations just hit the spot:

Cinnamon: sprinkle with cinnamon and splenda, a few chopped walnuts, and then use this "glaze"....a tablespoon or so of bulk Splenda, mixed with a small amount of heavy cream until the right consistency...drizzle on, enjoy!

Cheese danish: spread "bread" with cream cheese, either plain or mixed with a little sweetener. Use glaze and/or nuts, as above

Fruit danish: SF jam with glaze on top

and: Breakfast "cookies"!!: spread a piece with SF "twist" spread (like Nutella); cut in quarters. they taste like madeleines with choc/hazelnut frosting. So good.

I find myself making these "rolls" almost twice a week. What a great low carb life saver for me.

Judy

maxxie

Thu, Mar-15-07, 09:49

wow...those sound wonderful Judy. These little "breads" have sure saved my life more than a few times. Thanks for the new ideas.

Maxxie :hyper:

Goanna

Fri, Mar-16-07, 06:32

I'm really thinking about getting some Caraway seed's and grinding some up (and leaving some whole) to mix in with a batch of these. Maybe make a faux Rye Bread for this Saturday (St. Patricks Day). Anyone else every try that?

PJB

Fri, Mar-16-07, 11:13

Good morning Goanna,

There is a post on page 3 of this thread about using caraway seeds in these buns.

Goanna

Fri, Mar-16-07, 17:35

Good morning Goanna,

There is a post on page 3 of this thread about using caraway seeds in these buns.
I've read this whole thread from page 1 but I guess I missed that post, lol.

Being that the weather is horrible right now doesnt look like I am going to get to the store tonight to look for caraway seeds. Guess I may have to give it a try after St. Patricks Day, lol.

jt2007

Wed, Apr-04-07, 11:56

My husband decided to go on the induction with me. I made these about 3 months ago and they turned out kind of eggy. (I was using JUMBO eggs)
Good but eggy.

I found an old atkins recipe that said to use 4 oz of cream cheese. I decided to modify the recipie :) for JUMBO EGGS.

After 3 batches I come out with this and Its not hardly as eggy at all.

6 jumbo eggs separated
1/2 teaspoon cream of tarter
(beat eggwhites and cream of tarter til fluffy and bowl can be turned upside down with them staying in it :)

4 oz cream cheese
Very important !!! SOFTEN cream cheese first, there should be NO lumps, should be smooth and creamy kind of semi liquid (I use the microwave for about 11 seconds)

Then Mix well with
1 jumbo egg yolk
and pinch of salt

Fold mixture into fluffy egg whites

Cover a baking sheet with aluminum foil, spray it heavily with pam (I like the butter spray).
Using a ladle, dip out portions of mix onto the pan, Keeping it piled high.

Cook in 320 degrees oven for 40 minutes --or untill centers are done.(my oven is gas and 40 minutes worked well for it)

This came out more like a white bread. I am going to try it with out the egg yolk next time, and see if it does anything different.

These little "breads" have added so much varity. The only thing thats truly hard about making them is not eating them all in one day!!!:)