I have them all in a big bag and just pull out one as I need it. They thaw very fast on the counter, just a few minutes or you can nuke for a few seconds. The texture and taste is the same.

Great, thanks.

Do you guys eat two of them as a sandwich, or do you cut one in half? Considering I used the six full egg approach, the calories are rather high (I got 9 out of my batch). I'm at the point of watching calories also. Rats.

I use two for a sandwich, but if they are puffy enough, you could cut it in half. Each roll only has about 60 calories.

I usually cut mine in half.

Mine just have not been getting puffy enough that I could cut it in half lengthwise. Any suggestions?

Which recipe are you using? Are you whipping your whites to a STIFF peak (turn the bowl upside down, if they don't fall out they are done)? Are you over mixing your whites with your yolks? They only need about 10 light turns with a spatula; it is ok for them to be streaky.

OK so too many versions of the recipe have me confused...
Is there an ultimate version we can agree is the best?
Please clarify for me.
Also, may I see the butter version too?
thanx!

I think each person has their own idea about what makes a rev roll good for them. I know I'm not going to use 3 ounces of cream cheese! That simply HAS to be an erroneous conversion from the original recipe that just took off.

I use the 3 egg, 3 T cream cheese recipe. But next I'm going to try the 3T butter 3 egg recipe.

It IS 3 eggs in the 3T butter recipe, right, MyJourney?

I used this recipe here the second time around and I preferred it much more than the one using 3 yolks/3 whites/3T cream cheese.

My eggs are stiff, I put them over my head and nothing falls out. I do not over mix the yolk/white mixture....about 5-6 strokes and I'm good to go. Maybe I'm not piling them high enough? With that recipe above, I got 12 buns. Maybe I should go higher and only get about 10? I think I'll try that next time and report back. They taste wonderful; they're just not able to be cut lengthwise.

6 eggs. My recipes were usually 6 whites 4 yolks but for the butter I used straight 6. I have also been using 3oz of cream cheese with 6 eggs too, so I guess it has been almost the same recipe but I am making double what you are lol.

Oh, Ok thanks! I would have tried my 3 egg recipe with the 3 T butter...I still may!

Let us know how it comes out. I just got 36 more eggs yesterday. I see more revolution rolls in my future.

You are too funny!

Hey, I was looking at your beautiful pictures of food in your gallery. Then I looked for a couple of them in the recipe forum, but it wasn't there. Specifically the turtle cheesecake and the pecan tarts. Do you share the recipes or just taunt us with the photos???

Ah, the recipes are floating around somewhere on the forum. Usually in the kitchen talk area. I usually just forget to post them lol. The turtle cheesecake was just a no bake cheesecake with a polyd and melted chocolate with butter and cream to make a chocolate sauce swirled in and then topped with toasted pecans. I will find a link for the tarts and post it here too.