🍞Egg White Bread || Adding YOLKS Experiment 🥚
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- Опубликовано: 8 сен 2024
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#eggbread #lowcarb #keto #ketobread #ketorecipes #psmf #psmfbread #recipes #ketovore #eggwhitebread
As a baker, I had a couple thoughts. First, I’d beat up those egg yolks before adding them. Maybe even adding in some of the egg white batter to get them to mix in better. Perhaps add the whole egg powder in at that point, before mixing the yolks into the egg white batter. And my next trial would be 2 yolks and half the whole egg powder. Reducing the amount of whole egg powder will reduce the cost and the recipe leaves you with so many extra egg yolks, it would be nice to use some of them in the bread. I mean, I love creme brûlée, but …. If that tastes good, I’d next do some extra beating to see if that helps the sides caving in issue. The final improvement would be using really tall loaf pans, known as Pullman pans to get a more rectangular loaf.
I find it deflate ms less when I add more cream of tarter. I was looking at Angel food cake and with 12 egg whites they use 2 tsp cream of tarter so that’s what I used and it turned out great! 😊♥️
I just made one and it deflated alot..lol..Oh well..it's fun . Making another one and going to try adding more cream if tartar
@@amandac7056 did you let it cool in the oven? That also helps. But for sure I think it needs more cream of tarter!
Love your kitchen experiments!! So I learned that If you gradually cool the bread loaf down in addition to resting in oven, it helps prevent the caving in. So I let it rest 20 min with oven off then 10 min with oven door open then 5-10 min with tray pulled out of oven. It seems the shock of the extreme temperature changes cause the caving. I know it’s more time consuming, but it has been a game changer for me. Hope this helps. Thanks for all you do! Tami
I use 2 yolks and 8 Oz whites and bake for 45 min then sit for 30. It’s the perfect size and it makes amazing soft breadlike buns also. I can still fit it into my PSMF days with only 2 yolks 💜
And how much of the egg white powder goes into that? 2/3c?
@@christineadams3454 I use 1/3 cup of the egg whites powder.
Do you also use whole egg powder or just the whites, white powder, and yolks? I'm really wanting to try this but the whole egg powder is just something I'm just not willing to invest in.
@@Quaght She is saying she uses 2 real yolks and 1/3
egg white "powder" and 8 oz of egg white(liquid)
And
I'm not gonna buy the "whole egg powder"or "yolk powder"
Only powder I bought was the "egg 'white' powder"
You are a dedicated master scientist!! Im putting in my vote for you to receive the Nobel piece (of bread ) prize :) lol
Continually out here taking one for the team! Thanks so much Nili! :)
I started scoring the loaf crosswise instead of lengthwise so i don't get that mushroom shape. thanks for the video. great info.
I’m obsessed with making this bread! I tried leaving it in a turned-off oven for only 15 minutes and it seemed less dry. The yolks make it taste like challah bread which I love. I replaced the allulose with honey because allulose just didn’t agree with my tummy and I still get the beautiful brown colour. There’s so little honey per slice to keep me in ketosis.
How much honey do you use per loaf? I'm curious, I have honey that is local to our area. I've heard that local honey helps build of your immunity system.
Hi Secrets... how much honey did you use? I'm in Canada and can not get Aullulose... I'd rather not have to use it anyway so honey would be a great alternative... Thnks
@@yvetterobb602 I use about 1/4 cup. If it’s raw honey and not liquidy enough, I pop it in the micro for a few seconds so that it mixes well I add it in with the powder after I’ve finished beating the egg whites.
@@georginagreaves6373 Hi there fellow Canuck! I’m in Ontario and was able to order allulose through Amazon. That’s how I discovered my stomach does not like it. I use 1/4 cup of honey. If using raw honey I pop it in the microwave for a few seconds so that it mixes better. I add it in when I put in the powder after the egg whites are beaten.
@@mick1649 Thanks for responding :0) I have a feeling it's not going to agree with my stomach, so I'll try the honey... Thnks again!
Maybe you could have made the batter with the 6 egg yolks into two loafs? This is SO FUN! I love experimenting 👏😁
OMG l applaud you! I love keto geeking out ❤️❤️❤️❤️ l appreciate your hard work so much! I’m happy with one of the basic recipes for psmf breads but love a good upgrade from time to time!
Your positivity, energy and how genuine you are so admirable!
I don't have a large mixer, so I can only make a 1/2 batch at a time (8.5 oz. egg whites). I experimented yesterday by adding 3 yolks and it made the texture so much better, with only 1.3 grams of fat per serving. I prefer to make "sandwich thins" by using the muffin top pan, and get 10 buns from the 1/2 recipe. I always add baking powder to the batter, and I noticed that the batch with yolks rose higher and did not deflate as much. I ordered the whole egg powder and can't wait to try it.
You have by far the prettiest PSMF loaves on RUclips!!!! Interesting experiment. Perhaps the whole egg powder is adding more structure, as it's a powder, and not only keeps the loaf sides from falling in, but is able to sustain the extra loft from the yolk contribution? I've also noticed that when i spray my pans (silicone and metal/parchment lined) the sides seem to fall in, but not when I use pans without spray. Thank you for all your wonderful experiments!!!
I think you are correct, it's the oil, when making angel food cake I seem to remember no oil so it can climb up sides of pan.
Thanks so much for the experiment!!! I was planning on getting the whole egg powder but if there is a way to recreate your whole egg powder bread w/the yolks from the egg whites it would be phenomenal 🤞🏻🤞🏻🤞🏻
Enjoy watching these very much! I have been experimenting with the base recipe somewhat and have had some really good results. For example, substituting onion/garlic salt in the beginning. Much less allulose (table spoon only) and I switched from using Wegman's brand egg whites in a carton to the more expensive "Egg Beaters" and the result was like night and day. The Wegman's brand took much, much longer to stiffen but the Egg Beaters brand worked exactly as well as separating the egg whites myself and was a HUGE time saver! Also added 1/2 teaspoon each of oregano/basil/McCormick's "Italian Seasoning" when folding in the egg white powder. Out of the oven - I brushed olive oil on the top and the taste really worked out great. My only complaint is that the bread (particularly on the outside edges or "crust") is on the dry side. I'm hoping to use "whole egg powder" instead of egg white powder to see if it might be more moist. Suggestions out there? Thanks!
Very interesting. I have seen other folks adding skewers into the top of their loaves before placing in the oven to avoid the cracking.
It might be Wendy on 'Loving it on keto' who makes the shallow cut on the loaf top.
Thanks for trying something new! The recipe I sent you the one I've tried you mix all the dry ingredients into the egg yolks then fold the whipped egg whites into that- just egg whites, salt and cream of tartar.. I beat the yolks first before adding all the dry ingredients and it seemed to turn out pretty good.
The recipe I use is only 6 egg whites and the 6 egg yolks ..
Maybe try adding xanthan gum and a bit of extra cream of tartar and I know one of the other channels I follow does that and it seems to work
The cream of tarter is supposed to give stronger structure to the beaten egg whites, so I wouldn’t think that would work well. But i thought about the same with egg white powder. I beat a little longer to get the little lumps out. It seems adding it to the egg yolks first would allow smashing some of those lumps.
@@patriciahobbs2422 the bread I made called for both, cream of tartar in the egg whites and xanthan gum in the yolk mixture ..
I just did that yesterday and it's fabulous! My peaks flatten but it still rose!!!
Great job on this experiment! I personally side with you on the whole egg powder version of this bread. Much moister texture vs the egg white powder one which is too dry on the throat for me. Love your channel, I’m hooked girl!😃🥰👍🏻
I just add two yolk and find the taste and texture far superior with very little effect for PSMF macros. Imo, without the yolks the bread is too much like styrofoam.
When do you add the yolks
When I add the dry ingredients; I toss the yolks in the mixer with the stiff whites, then fold everything until just incorporated.
I'll bet that introduction of hears was a lot easier for her to say than for me to comprehend.
I would love to live next door to her on bread experiment days. I'd go into a coma eating the mistakes.
I watched the episode several times with the angel food cake. I didn't have Maria s powder either But I tried freeze dried strawberry powder i made myself! 1/4 cup worked fine! Also second batch I then added 1/4 cup heavy cream powder I had! Awesome! Love your series! Thank you!
I don’t use allulose at all and it tastes great with the 4 yolks added
When I use my aluminum pan I always find it cracks in the middle like that. When I use my glass pan it doesn’t do that. Food for thought.
I'm guessing, from the other comments here that the aluminum cools too quickly. The difference (someone above said) is when the bread cools too quickly - and then you get sinking issues. So if you're using metal, cool it gradually and see if that helps. Like, some time in the oven with it turned off, then open the door for a bit, then pull the rack out of the oven, etc. A more gradual cooling?
Bread stairs. Too cute. Thanks for this very nice recipe!
Thank you for testing out all those prototypes! Lol. You are so patient with everything!
Egg White Bread / Cloud Bread Hybrid - you inspired me! I made two half-batches of PSMF egg white bread to experiment first with the sweetener then second with the yolks. The first half-batch used a stevia/erythritol blend sweetener/conditioner swap as the only change. I got light browning and less outer chew which is good for some rolls (but I like the allulose for the loafs). For the second half-batch, I also manually folded in all the yolks beaten in a separate bowl with 2 ounces softened cream cheese. There was some collapse of volume and stiffness. I put the fluff quite high in 6 hamburger roll cavities in the oven for 35 minutes with an in-oven 20-minute cool. The result is something halfway between the two kinds. There is some egginess but it is mitigated. When cut there is a little dampness and squishy noise but then the moisture seems redistributed by the next day. It is definitely not as dry with the yolks. There is noticably more body to the bread and more chew than the Cloud Bread alone. It is conveniently more yellow colored so that this batch can be avoided on PSMF days but available on regular keto days. Hope this save someone some work!
??? Do you still need to add the alluose? Wouldn't the egg yolks help with the browning process in the same way an egg wash helps with browning in other baking recipes?
I haven't tried without allulose yet!
I just wanted to say thank you for making all these videos. I had never heard of egg bread before and am just starting to reduce carbs for a diet so this is a pretty big deal to me. I don’t mind low carb diets and they work really well for me but I still get cravings for a sandwich every once in awhile and this really scratches that itch. Made first loaf today and turned out really well. You do a great job of explaining all the things you try so I had a good idea of how I wanted to do it. Thanks again, I really appreciate it!
Thanks for sharing your experiments! Much appreciated!💜
Hi!! I added 2 yolks & cooked for 40 min & my bread was still wet at the top as well.Your bread rise very well.
Thank you❤
I found the sides didn’t shrink in as much if I used a silicone loaf pan instead of metal with baking paper.
Just a thought …..🤔😁
One RUclipsr (I don't remember who) always "draws a line" with a knife lengthwise down the center of the loaf before baking. She says that shallow cut helps prevent the loaf from becoming misshapen.
I think it could be our lovely Anita from Ketogenic Woman
@@joannaparszyk p]]
Loving your experiments. Wondering if using active yeast and proofing it with some inulin would give you bigger bubbles? Can’t wait to try the butter powder version. Keep up the great work. You’re really changing things for more people than you can ever imagine. Your versions are a game changer for me😊👍🏻
I made a half recipe and I added 2 egg yolks at the end. It didn't really seem any different. I was going try increasing another took next time. I used my mixer for just a few seconds.
Love this! Will you be trying whole egg powder plus 4 egg yolks?
Probably not... I expect that would be too much fat
Please make the pumpkin bread!
With the first loaf you have to recalculate the added moisture of the yolks and factor that into adding more egg whites powder (20g more to compensate) and cook it 15 mins longer but reduce the heat by 10 degrees Celsius (do this with 3x yolks instead of 4)
Also if you try the suggestions i have you need to fill the bread mould 2cm below the top
Hey, I’m Canadian🇨🇦 And you lost me at the 10 degrees Celsius! We still bake in F degrees… even though we are supposed to be metric. And…. is that 1 cup of egg white powder PLUS 20 grams more? Kindly clarify, perhaps in bullet form and not a run on sentence. Thank you! I am very interested in more info.
So… what temperature do you bake at…. And for how long?! Thank you!
@@gladysobrien1055 1cup = 80g + 20g more so 1 and quarter cup
1 hour cook time -10 Celsius compared to usual time
Don't forget 3 yolks and not 4
Hope that clarified it
Enjoy your content.
Have you thought about not using avocado oil on your parchment paper? I don't use any oil and my bread releases just fine. I mention this because that avocado might be causing the sides to collaspe.
Interesting! I'll try that ☺️
I was going to write the same thing! This recipe is close to angel food cake and if you oil the pan for that the sides the sides of the cake sink in, away from the sides because they are slipping under the weight of the bread above.
The difference appears to be that with the 2nd loaf you mixed in the yolks with the protein powder at the same time, that seems to have sopped up the yolks and made the whip less loose like liquid.
Im so glad you did this! You just saved me a lot of frustration🤣 Thanks for testing this for all of us😊
Thanks so much for doing these experiments!
You need to score the top.
Draw a line in it like other bread has. It will help you.
DITTO on the taking one for the team comment. You did answer many questions by doing this !!
Hi I love your page I can not eat bread and yeast. I am highly allergic. So I been trying to figure out what I can eat I miss my sandwiches, French toast, and pancakes thank you 😊❤
Thank you for sharing. Have a good week. Blessings…
Love all these experiments
I thought stability came from the cream of tartar? I use 2 teaspoons as mine flopped and shrank before then. I also added 1 teaspoon of xylitol which also aids stability. I dropped the Allulose to 1 teaspoon as I didn’t like the thick crust. But I’m loving making & experimenting.
I appreciate and learn from the tenacity you have to keep going through this
. You answer all the curious questions that I have but don’t follow throughContinual testing. You’ve helped me so much and I appreciate it. OMG - the daughter who said the bread stairs has got your same creative ability. Great job mom!
I wonder if you banged the pan on the counter before putting it in the oven would help?
Maybe cool it IN the oven so the cold air doesn't hit it right away, until it's cooled off? Maybe crack door open?? Just a suggestion. I'm not a baker by any means so if I'm off the mark, please forgive lol.
Made my first loaf yesterday, hubby likes it but I felt it was dry, really weird shape but I was worried about it deflating so hurried and forgot to run spatula threw it to get air pockets out of it, will do next loaf in a few days
Thank you
Thank you!
Good luck on your perfect keto bread recipe!!!
What is purpose of egg white bread and then adding in yolks, I don't understand the why to do egg white in first place?
Hi, I don't mean to be rude but weight and volume have different actual weight.
If you place a 1 cup measuring cup on your scales then zero out, the fill with the egg white powder until the cup is full the weight on the scales say 80gms.
Liquid weight is different too. Hope this helps. Happy bread making. I've got one in the oven now. Still experimenting myself 😍
Hi is adding allullose necessary, can I omit if I don’t want my bread to be sweet?
Thanks
In her early videos she adds allulose more for browning it than flavor.
You are such a genius in the kitchen! Great videos. I'm curious though as to how you store all the PSMF breads/rolls/etc that you make. Mine get moldy after about 3-4 days. I've tried the fridge, leaving them out in a container with paper towels, covered, uncovered, etc. The only thing I can't do is put them in a freezer as mine is full of carnivore goodies. Any suggestions? How do you do it without being forced to eat the breads & rolls up quickly before they mold??
I bet Nilly makes a lot of power flour with her extras and then turns it into cookie mix!
try whipping the yolks first then adding to the whites batter.
wow thank you!!!!
Nile, will this work with only egg white powder recipe and 2 yolks instead….
Can you do an experiment with only liquid egg white. Instead of egg white powder . Because I can’t find egg whites powder in a store. I can’t order online.
So what’s the advantage of adding the yolks? Just better texture? I seem to remember that someone commented on one of your videos saying that our bodies take up the protein more effectively if a bit of fat from the yolk is added. I guess with the yolk it wouldn’t be PSMF anymore?
It could still fit into the macros on a PSMF day depending on the other foods eaten. I eat 4 hard boiled eggs on many of my PSMF days.
I do it for better texture ☺️ And the yolks only add about 1.5g of fat per slice so they can still fit for psmf days
I thought the point of egg white is that there’s no fat?
You got a better idea? I'm just so thankful to have bread again! Thanks Nili so much for these experiments!
I’m interested to know what would happen if you add the same amount of fat in the whole egg powder as butter in the batter. My theory is that you won’t get the extra rise from the yolks and you would get some effect from the fat
I think what you have there is two loaves worth of batter.
Can we use swerve instead of allulose?
Can this bread be frozen?
Definitely yes!
Yummy
Do you have a recommendation for a stand mixer?
I wrote a comment this morning about adding egg yolks to the egg white bread, but I cannot find my comment anymore. Was my comment offensive in some way and it got deleted? I was referring to Maria E.'s oldest egg white bread recipes where she added back all of the yolks to the bread mixture. In those days (2013-14) it was basically only 2 ingredients: eggs, separated, and egg protein powder. I also said how much I love your videos, especially when your lovely children participate.
I haven't deleted anything! RUclips does some strange things sometimes. 🙄 I do remember that her recipe was higher fat before. Must have been from the yolks.
Thanks for the kind words! ❤️
Wonder if you could let it sit and deflate a little before you bake it
Why liquid egg whites in addition to powdered egg white powder? Seems like overkill. How about less yolks?
Try cutting it down the middle of the bread before baking but don’t go to deep
Does anyone have a problem using a hand mixer on powder egg whites?
Can you give measurements from allulose and egg whites in grams ?
I have a question. If I'm using regular egg whites, how much egg yolk powder should I use?
Does anyone know how to stop the base of the bread from shrinking in? I have an electric oven and it raises beautifully. Then I turn of oven and when I put it out the bottom has shrunk. Any help would be great!
Have you ever tried baking powder. If so did it make a difference.
I haven't yet!
Like that this uses egg yolks. Maybe some ratio with the higher ratio of yolks to egg white powder, but lesser amts to fit into the pan so as not to over rise. Nice science experiments!
Kan I make the Bater with an hand mixer or it most be a kitchen aid?
Hand mixer will work!
Do you have to refrigerate the egg white bread loaf after it cools or can it be left on the counter top
I always refrigerate mine
...also do you think the reduced amount of batter for this second loaf would start with 8 or 9 egg whites?
I'd probably try 9 whites with 60g of the powder. ☺️
Cool! thanks for sharing. What size mixer do you have?
4.5qt ☺️
@@IndigoNili Do you like it? Do you feel it's big enough?
It's barely big enough to make a full size loaf of egg white bread. I may upgrade it a bigger one in the future but for now it's working 👍🏼
@@IndigoNili got it. Thanks!
Maria Emmerich adds one whole egg per cup of carton egg whites
Make "free form" without bread pan. Others have done this.
I've done it as well. I prefer the shape of the slices from the loaf pan
I wonder if beating in the egg yolks longer than what seems necessary would deflate it more. The egg yolk powder probably takes longer to integrate than the wet yolks.
I find when I use too many yolks the bread feels wet inside…..
Hi 🙋🏽♀️I just watched this video. I have seen a couple more and want to attempt to make it. Thank wanted to know, what is the purpose of adding egg white powder? Is it necessary? If so, which brand do you recommend?
Yes, the egg white powder is necessary. I've used several brands. Follow the link in the description above to my list on Amazon to see the different ones I recommend
where i can buy alulose in austria (europe)
iHerb.
I discovered them looking for skincare products, but they sell all those weird supplements and foodstuffs from the US as well.
They deliver all over the world. And they have a free shipping over 35€ deal right now 😉
Good job. Out of curiosity, you often say that a cup of egg white powder is 80g but a cup is 125g? Not sure if I’m missing something?
On my package or says 1/4 cup equals 20 grams. Therefore 1 cup equals 80 grams (20gx4=80g). Perhaps you have a different brand that weighs differently...?
try adding baking powder
As usual you have piqued my interest in getting the best bread results. Will I experiment? Yes, based on what you have discovered. Whole egg powder is on the way.
Maybe put a parchemin paper on the sides, to act like a wall? to not have the bread to crack in the middle? 🤷♀️
Just mold the bread on parchment paper on a cookie sheet
I prefer the loaf shape rather than free form. Works better for our sandwiches
I don’t know...I’m just not enjoying the bread. The texture of it gets me. It just sort of balls up in my mouth and sort of chokes me. I’m not explaining it well, but it is sort of a almost soggy texture, in a way. It needs something to improve it somehow. I have to use only 2/3 C of the egg white powder or it is super dry and I choke on it.
Some people make it and just love it, but I haven’t made it in a couple of weeks bk I just do not enjoy it. I make a sandwich with it, but then I pull everything off and eat without the bread bk it sort of gags me-not enjoyable at this point. Very discouraging....
I’m not real crazy about it myself but I’m going to experiment again with it using the base unflavored Keto Chow. Wendy from Loving it on Keto is using savory Keto Chow and it changes the texture to be more like bread, less spongy. She add a lot of seasonings as well.
I tried experimental recipe with 2Tbsp psyllium husk ground, it came out nice and fluffy bread, the second time making it I did not bake long enough and bread was too sticky. Also i only use 2/3 cup egg white powder 425g liquid egg whites as my mixer is smaller.
@@lf4193 Maybe I’ll try the psyllium husk as well. Forgot about that. One time I added yeast in it just for yeast flavor but it wasn’t enough to effect the flavor. 🕊
Oh yeah. It is just gross, no matter how it's baked. Total yuck!
@@betha8761 Hi Beth. I just made a loaf using 8 egg whites, 1 t cream of tartar, 1/4c egg white powder, all 8 egg yolks and 1 scoop (serving) Keto Chow Snickerdoodle mixed with a little water. Whites did not deflate. Rose fine. No weird shape. It's cooling now so can't comment on the taste and texture just yet but I'm hoping it will be like a Hawaiian roll. Wouldn't that be good with turkey!
Good morning Nili,
I have watched your scientific bread experiments videos over and over!
I love them! So informative!🍞🍞🍞🍞
However, did YOU decide which one was your favourite?
If so, could you specifically share that exact recipe with us, herein, in writing, please?
I am spellbound that the bread recipe can be changed to actually look like an almost loaf of bread! Without shrinking by half.after all we are unsung enough ingredients.
Regarding eggs 🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚
Have you ever measured A DOZEN egg whites? Lately?
For me that came out to 1 3/4 cup of whites!
Sooooooooooo, I was wondering…….
Some recipes call for a dozen egg whites.
Some call for 2 cups of egg whites!
In you learned opinion, would those amounts be interchangeable?
Perhaps we can save a bit on eggs if 1 3/4 whites will work as well as 2 cups?
Eggs soared here, in Canada, 🇨🇦to $3.99/doz this summer. But, I think they are falling a little, due to the fact, the last two times I shopped they were $3.00 even!
At $3.00, it is cheaper to buy the whole dozen eggs and separate them… because a 1 kg carton of egg whites is $6.00! See? How utterly confusing! It is cheaper to harvest the yolks and cook with them! Double duty for the same money!
Any thoughts?
Stay safe😷
Time for a bulletproof coffee!☕
Gladys,
Toronto🇨🇦
So yours would be 2 yolks
I've made 2 loaves of this bread. To me, it doesn't taste good.
Ive done the bread and the buns. Personally I dont think its a matter of "tasting good" its a matter of having a vessel that also provides protein in your diet. I personally cannot have gluten and despise GF replacement products. This egg "bread" has made me feel more normal, being able to eat sandwiches and such. Its all in perspective.
I've got a great result using 9 yolks to 12 whites and I used 1/2 a cup of egg white protein powder as opposed to 1 cup. This way I get a high protein no carb bread but without the styrofoam texture.
💜🤩🥰😘