Pour the egg in your hand and let the white slip between your fingers into a bowl below. You don't need to open your fingers much at all for this to happen.

PJ

Okay. These actually are the best rev roll recipe out there. However, 30 minutes was not a long enough cooking time. My oven temperature seems to be accurate most of the time, but these required just over an hour at 300 degrees to cook through to the middle.

Wrong thread! Sorry!

I see these rolls made with some SF maple syrup in the batter and used as a sub to make faux McGriddles...i love those things!

These are good with a tablespoon of cinnamon and splenda/sweetzfree added.
I like the Mayo Rev rolls for sandwiches, these are better IMO for a sweeter treat.

My egg separator is similar to this one

But there are lots of different styles around like this

and even this one

I've seen complaints about these being wet and eggy in the middle. At 30 minutes, I'm sure they would be!

Be prepared to bake these for an hour or a few minutes more! If they're starting to brown too much on the outside, lower the heat about 10 degrees and keep baking.

I tried a new recipe today.

3 oz of cream cheese
and 4 eggs
45 minutes cooked


My biggest complaint has always been that they just don't have a lot of flavour. This time I heavily shook minced onion on the tops of them, and then some fleur de sel...

OMG best rev rolls EVER!!!!!

Caraway seed might be good for savory too.

What is fleur de sel?

PJ

Here you go... more info about salt than you ever thought you'd need to know.

I was looking for a salt that would give me more bang for my sodium buck! and oooooooh, these different salts are amazing.


http://www.saltworks.us/salt_info/s...t_reference.asp

That last egg separator is hilarious!

Maybe my oven is higher than it reads or something,but mine are cooked through and through in 30 minutes. I use cleochatra's oopsie roll recipe.

I tried these last night and they were FABULOUS!!!!!! Thank you so much for sharing the recipe!

And 30 minutes was just right for me, they were done completely, but still soft.

I made a dozen with Mayo last night to use for sandwiches and burgers. I left them in at 300 for 45 minutes and they were perfect! I had a cheeseburger and salad for dinner tonight. I couldn't do without these now! I shook some Parmesan cheese and some Italian seasoning on them. Yummmmm!

I love this recipe! I have been experimenting and last night i added 2 Tbsp ground flaxseed to the yolk mixture before i folded in my whites. They seem more bread-like and don't get as weird and sticky after you cool them.