Sun, Mar-02-08, 06:41
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Senior Member
Posts: 1,898
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Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000
BF:
Progress: 50%
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Yes, your egg whites need to be very, very stiff, before you very, very carefully fold in the yolk and cream cheese mixture.
I haven't had any problems with them being crumbly. They're usable right out of the oven, but so far I've always let them cool, and store them in the fridge until I need them. I know Cleo just lets hers come to room temperature before using them, but so far I've always put them in the toaster oven to warm them and crisp them up a bit again (unless I"m making something that will be heated up again anyway, like for instance french toast). They still hold up just fine to hamburgers, chicken salad and whatever else I've used them for.
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