Congratulations!

I feel kinda like I can really call myself a "cook" now that know how to "fold!"

Yes! Folding is the key too.

In the '72 version he said to whip the whites until stiff and not dry...how long would it take before the egg whites were dry?

Still haven't tried mine yet but how many per day are you guys eating?

I haven't seen what a "dry" mix looks like. I beat the you-know-what out of them, and they still look shiny and not dry. So I have no idea!

I have eaten as many as 4 in one day. That would be the equivalent of 2 eggs and 2 tablespoons cream cheese.

OMG! How have we survived LC without these buns? I cannot believe it! Words cannot describe!!!!!!!!

I have no idea. But they have certainly given my plan new life after 19 weeks!

I am so glad that I posted this thread! Lots of us have got alot of use out of it

But know I would like to know if after they have been in the fridge over night, can they go in the toaster? I was wondering if you toast them or do you warm them in the microwave?

Just a thought.... Elle mabie you can give us an answer?

Take Care,
Jenn

Sorry for bringing this back up, but can you toast them or do you warm them in the microwave?

Jenn

Jenn, I have warmed them in the microwave, about 8 seconds. I started out at about 15 seconds, and they shrunk! Haven't tried toasting them, but I don't know why they wouldn't work. I'd just watch them carefully. Hope this helps.

I had a bacon and real mayo and lettuce sandwich for breakfast - i thought i had died and gone to heaven...

I gotta freakin' try these. Why am I waiting!?!

I wonder if you fried them in butter what would happen??? Like real quick to make french toast??

I have read online that people do that with them, too! Slice them and fry the flat side in butter. I haven't tried it yet, b/c to me, when I pour melted butter mixed with cinnamon and splenda over them, they already taste like French Toast! Plus I haven't found a decent SF maple syrup. Have you? They are all like water when you heat them and taste funny to me.

Elle -- I like the Davinci syrups - like the rasperry but they are watery. I was thinking a dash of that with some melted butter would be great. I was thinking maybe they would shrink down or something if you fried. They are so precious I don't want to waste one!! LOL I've never bought so many eggs in my life than I have in the last 2 weeks~ Have a great day....

I'm still wondering about the "dryness" of egg whites!?

I have tried the bluberry sugar free and it is is good but still watery. I wonder if a LC thickening agent would take care of that problem or destroy the properties all together.

I only made them a few times but have had up to 4 in one day. The recipe I use makes 8 and my BF who loves them can eat about that in one sitting! SO a batch doesnt last too long