🧈FRESH Butter & Yolks Instead of POWDER???
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- Опубликовано: 11 июл 2024
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Here's is the recipe I used for the bread: indigonili.com/my-best-egg-whi...
For the fresh yolk & butter version I used 1/2 of a fresh yolk and 4 teaspoons of melted and cooled butter instead of the butter and yolk powder.
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The fresh egg yolk and butter looks like actual grocery store bread, to me. I’d like a BLT on that one, please! 😋
Sure doesn't sound like it
@@ketokarbs3671 what?
@@KrisD007 It sounds squishy
Store bread doesn't make a wet squishy sound
Tried both and found the fresh yolk one toasted better. Excellent recipes and video as always. Did the frozen butter thing instead of the melted butter.
Sooo...given the wetness factor, why not lessen the amount of water initially measured, to compensate for the moisture of the egg yolk and butter. Might be an option. Love your experiments.. Thank you!
Made your butter buns yesterday! Came out wonderfully good!
Exactly. Any time I use powdered substitutes in a recipe, they always tell you to add water to make up the volume. The reverse would be the same in this instance.
So in reducing the water, how much water would you guys use instead in order to reduce the wetness?
OOO thanks so much for trialing this. That is nice of you to share this. Love your channel GF!
Thank you for all that you do!!
Thanks for the experiment and demo!
I never get tired of watching these videos!
I love the experiments, so interesting to see the differences in texture and form.
Love your experiments! Those eggs yolks were such a wonderful orange color!
OMGGGGG I just did this recipe and it is AMAZING 🤩, you totally are a genius.
Thanks so much for all you do for our Keto community/family
Thanks for all your recipe videos. Totally love them, help makes keto not boring!
I use a tablespoon of melted butter & 2 yolks at the end, works great for me . I still use egg white powder
I appreciate this option. Thank you. :)
Both breads turned out beautifully. 🥰
Would like to see both toasted and buttered. I haven't decided if I want to buy the ingredients and put in the effort to try these bread and bun recipes. But I appreciate the effort you've put into developing these recipes!
Thank you so much for your efforts! I will try the fresh egg and butter as the dryness is more of a choker!
I've been experimenting with the fresh eggs and yolks and it's going great... also Anita at Ketogenic Woman also used her air fryer... I've done that as well and absolutely love it on hot days!!
Blessings 🌞
You are amazing 💕and your experiments are incredible 👌👍
Thank you!
Good to know, I can’t get egg yolk powder here in Canada, well I can but it’s extremely expensive and a very large quantity, thank you Nili🤗
The wet sound reminds me of angelfood cake and I'm betting this would be a delicious dessert bread or great for pb and js
Nice! I actually don't care for dry bread, so the more-moist loaf sounds good to me! Especially if it tastes as good. Thanks for the experiment.
Really neat experiment
This has proven helpful as have the comments after you shared this video!!!
I’d be interested in how the damp real yolk/butter bread behaved as toast compared to the original.
yes! this!
Your recipe is so much better than when I used to make a loaf with wet ingredients. The bread would stick to my teeth and deflate almost every time. Your recipe is awesome. Doesn't stick to my teeth at all and never deflates. I make a loaf and a half in my oversized bread pan. Once it cools completely I slice it all up and put it in a bread bag in the fridge. Keeps well. I even froze a few slices to see how they would do once thawed. They were great.
How did the frozen slices fare once thawed?
@@jessicajackson1973 they were good. No problems at all
@@knothead35 Awesome. Thank you!
whenever i use the fresh ingredients i cut back a little on the amount of water and it comes out fine. thanks for the video
Thank you
Seemed good enough to me and would probably toast it. Yum
Thank you so much for the option. I wonder if you refrigerate it, would it dry up. Hope you did and let us know. I so appreciate you and your testing
I wonder what would happen if you just put a bit less water in the recipe when you use fresh egg yolk and butter?
There are about 1.5 grams of water in 4 tsp of butter and 4.5 grams in the half a yolk. So, 6 grams of water which is about 1.5 tsp of water. This isn't much, so my guess is the egg and butter aren't being properly integrated into the bread, kinda coating it. My thought is to move the allulose from the dry mix to the egg/butter since sugar is hygroscopic. This should help integrate the mix better.
I agree about reducing the water to say, 1 1/4 cups instead of 1 1/2c? If that works, it’ll be a definite game changer for those that want to eat better on a budget! Meeeee, lol
Bake a little longer?
@@vickielster3928 I would think it would be too high a chance of over browning the outside.
I think cooking for longer at a lower temp.
I always just use weight in grams when i only need a portion of an egg or yolk. Works every time. This answers questions I've had. Gonna try with the half egg yolk and the butter powder. Thanks for all your experiments!
Please report your results. :)
This is really helpful because I cannot find egg yolk powder or butter powder in Australia. (and I'm sure if I could it would be an obscene price). Going to try this on the weekend!
This was so helpful I had spent this morning trying to write a recipe using egg whites and using egg yolks and melted butter with buttermilk powder as egg white powder is getting hard to come by, the price is ridiculous, so ty very much will let you know how I do !!!!!!!!!!!!!!!
Do you think if you cooked the yolk and butter one longer it would take wetness out? In my recipe I use 3 egg yolks and 1/2 Tbsp of butter powder. Also use the egg white liquid with 33 g of egg white powder. I’ve taken the Allulose down to 1 tsp and it does brown. My husband really likes it with this recipe. Thanks for experimenting for us. 😁
while I was dealing with cleaning up my garlic harvest I actually did just go back and watch pretty much the whole bread playlist yikes! thanks so much for all the experiments that the rest of us benefit from! I have an abundance of fresh egg whites (leftovers from our ice cream addiction) so I went back to see how you started out without using the powdered whites ... my head is still spinning LOL and somehow I missed where gelatin and arrowroot were added, but I guess I'm going to suck it up and finally try this with fresh ingredients! no big loss at this point if it flops and I haven't invested in the pricey powders! Grateful for all your efforts!
I just realized that even with 12 fresh egg whites you still need 1 cup of egg white powder yet without the fresh egg whites the recipe only calls for 1 1/4 cups egg white powder - which feels kinda wrong because those 12 egg whites are only equal to 1/4 cup of powdered?? oh dear well still don't have the egg white powder anyway so I guess my experiment is back on pause - oh well!
I've been making mine with one large beaten egg but still using the butter powder. I like the taste and texture better. It does have more moisture so I wrap a paper towel around it before I put it in a zip lock bag. I've always kept the bag unzipped, so have continued doing that, but now I store the bread in the fridge instead of on the counter to avoid it from getting mold too quickly. I think I'll try using less water next time. I'll measure my beaten egg then subtract that amount from the water.
Great video Nili. I stopped making bread without liquid egg whites because it always comes out way too dry. I've played with the water, the cooking time and the temp but no luck. This just might be the answer - thanks!
I don't use as much egg white powder and add in collagen powder instead. It stays moist but not wet. Mine aren't as pretty as these. If I use fresh egg whites it deflates badly every time. I think I'll experiment with this recipe and see what happens. Egg yolk powder is very expensive and hard to find now.
I might give it a try but reduce the amount of water.
I have been wanting to get olive oil powder for my pizza crusts, but didn't want to add another powdered product to my pantry. But I will try a small amount of olive oil next time
Thanks very much. Can this be used in bread maker?
The one with powder only definitely looks brighter white. I'm low on butter powder and may try real butter and yolk powder. I'm always interested when you try something new on the bread.
Nice!!😀👍👍
I love your videos you are a really good teacher. I have had sibo for over 40 years after a food poisoning. I have studied up on the SIBO what all the doctors teach. I start my treatment tomorrow. As I get feeling better I will do the yogurt recipe as you have presented, and maybe even try that Manuka Honey if I can tolerate the yogurt. I will eventually get to your bread recipe. I am from Oregon and worked in Oregon City for many years actually on Molalla Ave, top of the hill and I know Beaver Creek Rd very well. God bless you you are appreciated. I live in Missoula Montana now as this state is more inline with my values. Portland is in trouble and may take years to get over all of the BS, I just got so tired of it.
I'd up the amount of egg white power to dry it out more. I use 120gm of egg white power less water and no gelatine 2 egg yokes and get solid buns. Gonna try a loaf see how it goes with adding the cooled butter. Thanks for your experiments 🙏😁
I wonder if you could use room temperature softened butter instead of melting it. In this way you make an Italian or French meringue. Drop it in a little at a time after you whip up the rest of the batter, then add the yolk last.
I'm so sad that I can't handle the texture and flavor of this. I can't afford anymore ingredients to continue trying. You make it look so good.
I'm just seeing this video for the first time. Can you tell me more about the texture and flavor? What does it taste like?
I wonder what would happen if you used a bit less water in the beginning to compensate for the extra wetness resulting from the fresh products???
I use I egg yolk, I add added the egg white once my powder and water were getting stiff. I use butter powder. I also use a different ratio of powder to water . I use about a 1/4 cup more water
I would cut down on the water and add the whole yolk. Maybe one day I'll try as I'm the only one eating it.
Reduce water and allulose. I’m gonna try that
Hi @ Nili i know I am asking a lot from you, but you think you can make a 1 to 2 serving 90 second bread , with your bread ingredients? 🙃😌
I wonder if you could use less water? Or maybe bake it a little longer? Thanks for doing this experiment. Really helpful.
I was wondering if doing how they used to would work?
When they baked maybe 30 mins & then turn off oven but leave loaf in for 30 more mins without opening door.
Maybe that might work?
Use less allulose so top doesn't over brown from longer time in oven ?? & bonus cut back on sweeteners ;-) ??
Have you added any extra's into the recipe? I love ONION bread rolls. Can you take CARAMELIZED ONIONS (cooled in refrigerator) and mix in last? Thanks.
Very interesting. 💙🦋💙💙🦋💙
Made this bread sans the allulose and arrow root. It is ok and i will eat it but dry and chewy. The outside is like i forgot to remove the paper and there was some puddling in the pan. Don't have a stand mixer so all done with a hand mixer. I will try again but suggestions to improve appreciated. It also did not rise very much 🤷♂️.
Would psyllium husk powder or oat fibre give the same effect? How about using fresh egg whites instead of egg white powder, how would that change/would it work?
Could lower temperature and longer cook time make it less wet? Everyone is saying less water but I am wondering about just dehydrating it a bit during the cooking time...
How well does the fresh butter and egg yolk version toast?
wow, your breads turn out so nice..mine have NEVER ever turned out and I mean never..at least 30 loaves..I wont try anymore stuff is too expensive. Great job
I would like to see how it does toasted or if it dries out some if slices are left uncovered for a few hours.
This is super nice but what about even replacing the egg white powder ? is it possible you think ?
Thanks for the experiment!
Interesting. A big thing to consider is why not start up with everything from its natural state. Powdered egg white!! God knows what went into the making of such a thing! ... Powdered Butter!! I was like: huh?! No idea how it is made ( and what they use to make it!) So, a serious suggestion is why not use real egg white! real egg yolk! real butter! Just to get a feel of real quantities of commonly available stuff. Also, instead of cream of tartar, maybe some white vinegar as replacement! the common stuff instead of powdered stuff! ... Meanwhile.. Good work!
Maybe cook the fresh egg/butter bread longer on a slightly lower temp. But honestly, I don't make a lot of eggwhite bread because it does get moist over a couple days. It's really best to eat in the first day because I can't find a good way to store it for more than 2 days. The outside gets crumbly and flaky, creating a mess, and the inside is wet.
❤️❤️❤️
i'd like her to toast it so we can see what that's like. also what's it like as sandwich bread?
What do you put on your egg white bread instead of a fat? To mitigate the dryness?
Wondering if maybe fresh yolk and butter powder would be the way to go. Fresh yolk for bigger bubbles and butter powder for smaller ones. It would also add less water to the mix that way
I’m still trying to make a loaf that’s as nice looking yours. I may be keeping it in the pan too long? My ends are auto discard.
What size pan are your using Nili?
Does it dry out over time or does it keep the wet feeling?
I was wondering about decreasing amount of water to match amount of fresh egg and butter
Have you tried toasting it or is it too wet for the toaster?
Wonder if a little less water would make a difference? Looks great though.
looks good, maybe drop the temp a little and cook longer to dry it out a bit more
I make your Best Egg White Bread recipe all the time and really like the taste. However I have trouble swallowing it for some reason unless it has butter or mayonnaise on it. Which nullifies the PSMF aspect. Is this new version easier to swallow since it is wetter?
I have the same problem with it... need LOTS of mayo or butter & then it's fine.
I wonder if I over beat or over cook?
There have been times when it wasn't as hard to swallow.
Still better than no bread at all I think :-)
Will someone please tell me how much egg white powder to use in cups? I do not have a scale.
What size bread pan do you use?
I wonder if toasting would take the wetness feel away?
Hello dear I have just one question
Is the fresh egg and butter made the texture more like real bread? Because on the original it is so dry sometimes i Have a hard time to Swallow
What if you use the butter powder and egg yolk or egg yolk powder and butter? I’m assuming it would be less wet. That would be a great experiment (if you did not already try this in another video).
Hi Nili is it okay if I use hand mixer when I make this bread? Anyway thank you for everything you do I appreciate you and I am about to make this bread for my son hopefully I can make it work even without the stand mixer. ❤️❤️❤️
Yes, a hand mixer works it just might take a little longer ☺️
@@IndigoNili thank you ! I did it but I noticed it didn't rise as much as yours.
What is the amount of egg white powder in cups? I dont have a scale…
Is there any way to make this bread without using egg white powder & only using fresh egg whites? Im just curious.
I wonder how it toasts.
I wonder if using powdered egg yolks but melted butter would be any better? (I say this because I'm not in the US, and can easily get powdered egg, but powdered butter seems impossible).
What is the conversion of egg white powder to separate liquid egg whites?
Could you reduce the amount of water? Assuming the squishiness isn't greasy? I would definitely go for some eggs, over easy, on hot buttered toast!! Or some Welsh Rarebit with extra bacon!
I never tried to add butter to mine, but when I was still making it, I was able to use a ratio of 9 whipped whites with 5 of their yolks. I can't remember how much egg white powder I used with that, but I think it was 3/4 cup. I no longer have my written recipe as a reference, sorry. With 5 yolks, it fell at a fast but controlled rate. There was some pretty intense shrinkage involved after cooking. When I tried to make a batch that used 6 egg yolks, it collapsed very quickly with no chance of holding shape. I never used any of the starches, powders, or allulose when I made them. Mine were simply egg white, egg yolk, cream of tartar, and salt. So I would think if you use not more than half of the yolks from the eggs that you cracked for their whites, you'll probably be safe. Can't speak to adding butter, tho.
So, you just whipped up the whites with cream of tartar and salt then folded in half of the yolks and baked?
@@AskAgainL8ter Hmm, been a while, but I think I just continued mixing with the whisk except on a very low speed. Only long enough to incorporate them. Then into the oven before it started falling too much
What if you were to cut back slightly on the amount of water added at the start? just a little.
I got out my loaf pans to attempt your best loaf bread. My pans, while they are good quality, they look smaller than yours. Can you give the size of the metal ones you use please? Thanks! Edit: I found the ones you recommend on your Amazon shop, so I will compare my pans with those.
What about using a little less water?
Egg white powder is very expensive about $40 a pound so U will just try egg whites or whole eggs, grated frozen butter and geletin.
Where is the recipe/video for Only fresh yolk and fresh butter???? I can't access to any powders. THANK YOU
my bread never turns out this way
Reduce water in the recipe by 1-2 tbsp if going to use fresh yolk & butter.
Maybe have to cook a little longer on the fresh product breads?
I had 2 good loaves when I started my EWPP journey very recently following the basic recipe. Then .... disaster after disaster; about 4 batches went completely out the window and ended up as the proverbial 'soup'. After an elimination exercise, I discovered the issue was with the addition of WHOLE EGG POWDER, which I can only assume in England goes through some kind of process during manufacture (as the package states 'only whole egg'). One batch made some just edible rolls (buns) which I was able to eat, but the rest... hard, chewy, India rubber! 🤮
I had noticed a comment on one of your video's that the person used Psyllium (the husk form being my favourite add-in for fibre and texture in GF bread) powder and egg yolks, and yaaay of all yaaays... it worked!
All the rest of the failures made wonderful bread & butter pudding and its absolutely delicious! And of course being virtually carb free you can go for it big time; breakfast, lunch, afternoon snack and/or after dinner pudding!
Keep up the good work Nili; love watching all your experiments, keep them coming ❤
I'd love to try this but the price of Bulk Supplements egg white powder had doubled since I bought it a few months ago! $60 for 2 pounds is too much.
Perhaps reducing the liquid water a bit in the beginning of mixing to accommodate the added liquid of the fresh ingredients. Maybe 2 Tbsp. would be enough to reduce it.
I want to make this bread so bad but I dont have all those powders.