🥚Yolk Powder?? // Egg Bread Experiments
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- Опубликовано: 1 авг 2024
- Timestamps:
0:00 Intro
2:19 Experiment #1
7:20 Experiments #2 & 3
12:51 Comparing textures
Here's the article I mentioned about sodium silicoaluminate: foodadditives.net/anticaking-...
Find all the ingredients and tools I use for my egg bread on my Amazon Egg Bread Making List here: amzn.to/3zrSlA8
Judee's Egg Yolk Powder 11oz: amzn.to/31WTR1k
Judee's Egg Yolk Powder 1.5lbs: amzn.to/3wKUPZJ
Eggylicious Egg Yolk Powder 1lb: amzn.to/3opLVNB (note: I haven't tried this one yet!)
Recipe:
This recipe is based on Maria Emmerich's Easiest Protein Sparing Bread recipe. Find the original recipe here: mariamindbodyhealth.com/the-e... Thank you, @Maria Emmerich for all of the incredible recipes! 😘😘😘
120g egg white protein powder (1 1/2 cups)
1/2 tsp cream of tartar
1/2 tsp redmond real salt
1/4 cup allulose
1 1/2 cups of water
6g egg yolk powder (1 tablespoon)
Preheat the oven to 325 degrees. Gently whisk together the egg white protein powder, cream of tartar, salt and allulose in a stand mixer. On low speed slowly add in the water. Gradually increase the speed. Mix on full speed for 5 minutes. Reduce speed to low, add in the egg yolk powder and mix just until combined and no lumps are left. Spread the batter into a loaf pan that is lined with parchment paper. Bake in the preheated oven for 40 minutes (reduce cook time to 33 minutes if making 2 mini loaves). Remove the bread from the oven and allow to cool in the pan for about 15 minutes. Remove from pan and allow to rest on a wire rack until completely cool to the touch. Slice and enjoy.
Serving = 1oz slice (1 loaf = 16oz)
Calories: 31
Macros: Total Carbs 0.1g, Fat 0.2g, Protein 6.1g
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#eggwhitebread #lowcarb #ketobread #ketorecipes #psmfbread #recipes #ketovore #eggbread 
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OMG, it's NEVER occurred to me to put the whole bag on the scale and scoop till the right amount is subtracted. I'm 64, lol. You're so smart.
Me neither, my mind was blown the first time I saw her do it.
Same here! 😂😂😂
I refuse to do that. It is too easy and makes too much sense. I will continue the old way so that I don't feel stupid. :-)
@@roncenti Lol. RIght?
I was thinking the exact same thing!
I use the fresh yolks with a scoop of Keto Chow, 1/3 c canned pumpkin, spices, a little water (1/4 c) and add to whipped whites. Wala... Pumpkin bread. Serve with sugar free cream cheese frosting. Yum
it's "voila" not wala. Just a tip so you don't sound or look uneducated the next time you say or write it.
@@mlw8998 Yeah, because how humiliating for complete strangers on RUclips to think you haven't been to France, lol.
What is this Keto Chow everybody seems to be mentioning these days. Is it like bullion or something?
@@dreamingrightnow1174 It's a whey protein powder. Comes in many flavors, I use Snickerdoodle in this recipe. Order online.
@@beths9232 Thx for letting me know.. I buy plain whey protein and add my own flavorings. It's a fraction of the cost I'm sure. Is that also the base for KC soup flavors and other hot liquids? I've been wondering if I could add it to soups. Trying to find ways of adding protein to my meals.
God bless you for having the patience to test multiple recipes to get the best results! I just discovered your channel and will be binge watching this weekend, LOL! Thank you so much for all of your hard work to save us lazy cooks and bakers a ton of time!! :)
How do I explain to my non-keto friends that the most interesting thing I saw today was comparative keto egg bread recipes? :P
I guess I just have to own up to being a #KetoBreadNerd which is not the worst thing I have been called. Thanks again Indigo for sharing your awesome recipes.
I said the SAME THING!!!
🤣🤣🤣
Isn't it amazing what a difference just a few grams makes! Thank you, Nili, for broadening my horizons and saving me so much time and resources.
Thank you for all your hard work!!
Thank you so much for doing these experiments and helping all of us! You are awesome!
Thanks for all your efforts in perfecting this recipe. You have a great channel!
You are the best!! Thank you for testing all these recipes for us!!!
Thank you for all you do!!
I’m new to all this. I love how you make the different ones to find the best. I also appreciate you putting the macros. I definitely subscribed and will look at past videos. Thanks
Thank you for all the experiments you are doing for us. I love watching your videos.
You are just wonderful. Thanks for all you do, to make life a little easier for us all.
Thanks for doing all the heavy lifting of experiments! I did order the Judy's after your last video so when it arrives I'm excited to try this!
Thx for all your experiments!!
I love your patience and how much you help the PSMF community and the ketovores!!!
Thank you so much for sharing all your experiments on these breads. I have really missed my bread since starting keto. I’m so glad I stumbled onto your channel 3 days ago, best one I’ve found. I look forward to your next video.
Thank you so much for this new recipe! Can’t wait to try it.
Looks amazing! Can't wait to see your results for buns and hot pockets. Thank you for all you do. 😁👍
What a great looking loaf! Thank you Nile for all your experiments and letting us learn from them! That loaf looks perfect. Looking forward to trying it!(as soon as I have a kitchen 😊)
You are genius ! thanks for your experiment, this really helps me a lot !
Thanks so much for all your testing and perfecting. I already have egg yolk powder that I bought to make the Asian Flavors egg noodles, so I'm going to give this a try. Thanks again!
I'm loving your-Maria'' s cloud bread I bake it and eat it nearly every day. a game changer so nice to be eating "bread" again.
This bread looks great. I'm excited about trying these, have to get my order in right away. Thank you so much for your efforts, I really appreciate it. I've tried the PSMF bread and was disappointed. Looking forward to trying your ideas.
Your the best for trying for that perfect loaf🥰
Thank you for being our test kitchen 🙂
This is soooooo exciting !!! Looks absolutely delicious.
Amazing my hubby actually likes this, turned out so great, thank you
Thank you again. Perfect timing. I just finished ordering from Amazon the yolk powder… the kosher one…no additives… and then your you tube… so helpful… I didn’t realize it was supposed to be whole egg powder… so I would have been up the creek without your clarification. 😊
Looks great. Thank you for sharing!
so thankful you try these out for us. I was wondering about using yolk powder since I had bought it for making the keto noodles. Thank you so much!!
I've found that I get the amazing texture with just adding 2 teaspoons of the yolk powder! Crazy what difference a tiny ingredient can make!
Thank you for your experiments to help all of us. Very greatly appreciated. I haven't been able to make the bread yet due to surgery, but very soon I will be. This is the recipe that I will use since I am not a meringue fan and was worried about that foamy texture.
That looks fabulous! Thank you for all of your experimentation! (P.S. I LOVE the kids' voices in the background! My kids are all grown and I miss those sounds.)
Nili your egg bread experiments and helpful guides have been inspirational. One of my favorites is this one with the 6 grams of added egg yolk. After watching all your other bread additive experiments I decided to try this egg yolk recipe with the addition of 15g of psyllium husk powder. Didn't get quite as much batter as usual so the bread slices came out a little short but taste and texture really worked for me. The slices hold up well with much less foaminess and a bit more density. Overall much easier for me to swallow. It also toasts a little bit more like real bread. Thanks again!
Mine’s coming next week can’t wait to try it.
THANK YOU for your dedication to making the perfect bread
Excellent presentation. I will make this recipe, thank you
Nili, I cant believe there are so many of us egg bread obsessed people. I get so excited when you approach that loaf with the serrated knife, its like opening a Christmas present! I am so happy to learn from you how to make this bread and give my family a healthy alternative. The egg powder shortage is real. I couldnt find it in places I knew had it before. You know, some bread manufacturer is going to pick up on this craze and I think you should beat them to the punch. That arena you have on the homestead would make a great place to build your bakery!
Thank you so much for this video. I really appreciate the time you have taken to make these loaves. The winner looks amazing! You are such an inspiration to me and my husband who are struggling with the same food over and over, it would be lovely to have a sandwich, such a sinple thing. I guess Keto is limited only to the imagination. Thank you again
😍😍😍
Thank you kindly for sharing your recipe.
Interesting 🤔 Tks for sharing this recipe
That is pretty cool. I will have to try that this coming weekend.
Wow! This is completely your new recipe! I have been researching early Atkins Cloud Bread recipes and Soul Bread recipes that can be documented to go back to at least 2015! These recipes include yolk along with egg whites as well as cream cheese. I wondered about all of this fat in the mix and history behind these breads. Thank you for your experimentation and moving forward to make your own creations that touch back somewhat with was created years ago and possibly not forgotten!! I can not wait to see what amazing things you create next!!
yes but t isnt protein sparing once you add the yolk. Maria has had this recipe with and without yolks for years
@@prccap Can you give me a link to the original article or book that confirms your information with sited date specific development?
I have been researching historical articles to find certifiable dated documentation and history on and off for about a year that specifically cites dated development and evolution of all these various ‘bread’ recipes, not verbal statements. I remember Atkins cloud bread and saw it in print from the 70’s also the history of Soul Bread from an Internet article dated 2015; interestingly, nothing else is documented.
Several historical food articles written by others about this refer back only to the cloud and soul bread recipes thus far.
@@tmcaleer50 Cleocharta, or Cleopatra invented the 3oz cream cheese recipe for cloud bread. She was making Dr. Atkins cloud bread with the lessor amount and read it wrong and dropped in bigger amount of cream cheese and it took off! Low carbing amongst Friends was the way low carb'ers communicated back I'm 2002 Dr. Atkins diet revolution. There is an article by Jimmy Moore that talks about her inventing it. I can't think of the person who invented souls soles bread. There were about three women working on it in a Facebook group well before 2015. Then one women got it and the do give her credit for it. Then they came with out with lemon.
Atkin's Revolution Rolls recipe (later named Ooopsie Rolls and then Cloud Bread - all the same recipe) was first printed in the 1970's in his book Diet Revolution. The fats from the yolks are minimal and it can still be PSMF as we still need fats (@Donald Boyle). I have not heard Maria give ANY credit to Dr. Atkins for his original egg white based bread. Thanks to all the wonderful youtubers experimenting in their kitchens, OUR egg white based breads are getting better and better!!!!!
@@carpmydiem8191 they're called oopsies because Cleocharta Cleopatra accidentally dropped in to much cream cheese. Revolution rolls had less cream cheese.
Thank you for sharing
Your bread always turn out so beautiful 😊
Thank you! I ordered the whole egg powder. It’s scheduled to arrive on the 18th. So not too long.
Isn't it supposed to be just egg "YOLK" powder, not whole egg?
Tell us what your family thinks of it. Is your husband still calling it foam bread? Are the girls liking it? Your color looks great in this video. The products you are using are obviously working.
My 40 yr old son thinks "Pro Fo" is just hilarious!
Looks great thank you for sharing
I’ve been making a hybrid version using suggestions from Anita at ketogenic woman and Brenda at sugar free mom. I decreased the egg white protein, added nutritional yeast and active dry yeast along with 2 yolks. The taste and texture is delicious but the sides do cave-in. Excited to dry using powders only. Thanks for all of your experiments!
What if you didn't reduce the egg whites, would that help keep it from collapsing? Indigo has come out with a new roll recipe called rosemary/olive rolls or something you might like. Haven't tried them yet but they look amazing. I like you idea of putting yolks and yeast in them too.
Loved the look of the 6. It totally looked like a "normal" piece of bread
Thank you for your experimenting! I made my first batches this weekend. They were all egg white powder because I am still waiting for the whole egg and yolk powders. :)
Wow ! I am glad I found your channel
Now I can eat bread 🍞 your experiment
On this bread looks delicious 😋 thank you.
They all look beautiful! 😍
I thought so too.
This bread is incredible! Thank you for changing so many lives. One question, how do you store the bread? Counter? Fridge? Plastic bag? Thanks
Your yolk recipe was what I started with just today and was amazed with the results. I thought it was going to be a failure since your time is for an electric stove and I have gas. I only did 30 minutes and it baked great. I will do 25 next time since the crust was a little over baked. Still the best bread I’ve had in keto. A million thanks for what you do. Tomorrow I’ll do the butter powder one.
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I just made the focaccia garlic Basil bread. It is awesome
Ha! I used the egg yolk powder when you posted your last video and commented on how great mine turned out! 😂I thought that’s what you used originally 😂
the loaf looks great so much like a white loaf we ate as kids here in NZ - what about 1 tablespoon of yeast to give it additional added flavour that we remember of bread
I appreciate all your time and effort. I enjoy watching you. The problem I have with this bread is the smell when it’s cooking. I followed your recipe word for word, it stunk up my home. I have windows and doors open.lol
Mine just wasn’t consistent the second time … so the third time I just mixed the yolk and white in a separate cup and made whole egg powder
How much white egg powder and egg yolk powder did you combine to make whole egg powder? I can’t find any information to figure it out.
Hi, I tried your recipe.. I halved the recipe and added 3 fresh egg yolk. It works too!
I just made my first loaf of this bread and I am amazed at how good it is. I've been making Maria's bread with fresh egg whites and was not so impressed, texture and look were always off. Thank you so much for doing what you do and to share this with all of us. Love your video's.
🤩🤩🤩 So glad you like it!
Does it taste like cloud bread?
@@barbararickert9678 No, better texture and better taste though I'm not sure how to describe the flavor. It is as close to a wonder bread taste than any other keto bread I've tried.
Another amazing video
LOVE YOUR VIDEOS i SURE IM LEARNING A LOT MY AMOZEN ODER CAME IN NOW IM TO TRY MAKE THIS BREAD FOR ME THANKS
Now if I could only slice as thin as u do it would be golden!
Cool loaf first. Even put in fridge first. A good quality serrated bread knife is also vital.
I used my very old, still working, electric knife.
And relax your hand. It's sawing more than pressing.. and practice. Even to this day I tend to cut a slight angle though; always the same so I over compensate the other direction and it works.
Im moving this week and my new spot has a full on proper stove :)! Plus my godsister lives nearby (so i can use/borrow her mixer =YAY -I FINALLY get to try some of your recipes !!!!
i just made spaghetti noodles using the yoke powder, too. so many uses for this powder.
I am loving these experiments! What size pans are you using in this video. Mine seem smaller, these look like a perfect size.
Hi, right I did the 6mg egg yolk(no addative) it had a fair few lumps but it did tast lovely and was really light. I don't think I mixed it enough before adding the yolk but it actually rose into a perfect dome. (no smoothing marks etc) no. 2 loaf. because of the clumps I retained about 3 tablespoons of water and mixed this with the yolk powder (to make a slurry) mixed so much better but still a few lumps. I'll drip it in way slower next time. But WHOOP real looking and tasting bread. Thank you so much. (also I made a mistake and added too much sugar to another mix(bag split) it came out like a sweet Spanish bread. I'm going to use it with cranberries for a bread and butter pudding keto style. You've brought back child hood memories with bread and butter puddimg. Again thank you from uk.
👍 👍 🙏 LOL, glad I ordered last week!
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You are amazing! Always look forward to your videos. Thanks for all these comparisons. I’m just waiting on the whole egg powder.
thanks so much , will try the 6 grams .
Please consider adding a Twitter account so that we can share you too... Some of us have left Facebook, and will never rejoin it, Meta, or whatever they want to call themselves now, on any of their platforms. :-)
After watching the amount you've baked in the last couple of videos I was just wondering what the shelf life is like with this kind of bread? Great presentation👍
A week later my bread is beautiful just wrapped in the paper from the tin and loosely in a plastic bag. In the fridge.
I didn't have enough powdered egg whites to make the newest version but I did have enough to make the recipe with carton egg whites. I took your advice and added 1 T powdered egg yolk at the end and the difference was remarkable and gorgeous! There were no deformations, the texture was authentically chewy and uniform. The best by far! Thank you!
Amazing, isn't it?! I can't believe the difference one little ingredient makes!
I’ve been using the yolk powder and love it! Thank you for sharing your review and experience with your adjustments… I’ve made the bread with more yolk powder tastes like pound cake.
Only thing better then pound cake is lemon pound cake, have you tried that?
Yes, it worked for me today,! I didn't have the whole egg powder. Thank you for coming out with this amazing recipe! It taste better than expensive low carb bread! I love it. I only added 2 tablespoons. My bread was perfect. Thank you.
So are you saying you used 2tbls yolk powder and the rest was exactly the same recipe? I am getting confused on these egg powders!!
I believe the adding the egg yolk powder is what makes the biggest difference in the texture. Overall my recipe is about the same. My loaf didn't have holes,
it's my best yet. I also made like Subway buns they were really good, cheddar cheese on top. I find this recipe is adaptable. Try it! You won't be disappointed. I'm going to make Hawaiian rolls in a few minutes. Another RUclipsr has a PSMF and they are really good. Great for the holidays. I made a batch last week. They are all gone. 🌞
@@Susan-lq3ck thank you. Every time it makes the original recipe it’s like a wet magic eraser, gross.
@@Paula-po9kx The xanthum gum, I believe helps with the moisture. Also baked longer 40 minutes and it was done. Your not alone, I have ruined more loaves than I can count. It's worth not giving up. Game changer. Eating delicious bread that is mostly egg whites.
Nili, I am hooked on your videos/recipes ever since I saw you on Steve's Serious Keto recently. I'm also following your iron buildup progress. Anyway, your My Best White Bread baked and looked beautiful! I had my first BLT with avocado sandwich with it and what a treat! Some slices were a bit dry so I will increase the butter powder to 30 g next time. I was reasonably happy with Maria's bread which failed miserably for French toast. I also tried someone else's version of .area's bread and it sunk big time. Ended up in the garbage. Your bread is an absolute winner! Love the tips for parchment paper. Also, I've stick to grams now but how in the world can you put the whole contsiner/package on the scale and scoop out the right amount of grams? 🤔🤷♂️
I ordered the Eggylicious egg yolk powder, and it will be a while before it arrives
but excited to try it! my hubby has tried the regular base (Marias bread recipe ) and he just can’t even eat 1/4 slice , I’ve tried many versions, ketochow, Italian seasoning etc. So I’m hoping he can with the egg yolk powder. 🤞
Reduce the EWP ratio to water. I use 1 cup EWP and it makes for a much softer bread. But, that's just me.
I found the Eggylicious Egg Yolk Powder on Walmart's site for $17.99 and free shipping. Walmart also allows for returns. There were quite a few negative reviews on Amazon and no returns possible from there. At least if it comes half empty I can return to Walmart. Arrives 11/24, so not too bad on ship time.
I use one egg yolk added at the end of mixing everything in the mixer and let it mix for about 30 seconds. Bread comes put great.
The details that you are providing are absolutely amazing. Would you also please let us know name or the dimensions of the large baking pan that you are using for this fantastic recipe?
Here it is! amzn.to/3Dhh8ZD
Really appreciate all your experimenting. I helped create the whole egg powder shortage. Clicked on the six bag tab by accident when only wanted one bag. We have a frog that sounds like a dog barking.
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You are my hero. I’ve been loving this bread, but the texture is very dry and sticks in my throat. Adding in the yolk powder seems to be the best way so far. You are by far the best demonstrator of this bread recipe that I’ve seen on RUclips. Thank you for all of your work and your many trials making this recipe the best it can be.
Have you tried adding any flavors to it? I’ve added onion powder and caraway to give it a rye bread taste, but it winds up being more of an aroma than flavor. Maybe with the improvement of the texture it will more pronounced.
Thanks again.
So I found by accident that adding 1/4 cup of monk fruit to the basic recipe, without adding any fat to it, turns the bread into a soft, fluffy dream. It fixed all of the texture and dryness issues I was having and does not make my bread deflate. The sides don’t sink in when I use a silicone baking pan. I get perfect bread now.
Thank you! Can’t wait to try. I have a big can of Whey Protein Powder but don’t know what to use it for.
What size mixer are you using? I’m thinking of finally getting one and want to make sure I get one that will work for the bread recipes. 😋 Thank you for all your wonderful videos! They are so helpful!
My husband and I made this it turned out wonderful. Thank you for the recipe we will be making a lot of this.
How do you think this would turn out without any sweetner at all so it would taste more like bread instead of cake?
You can use up the yolk powder in the Keto Asian noodle recipe
Nili!! Again, Thank you for your experiments!!.. Have you seen the recipe where egg white powder, egg whites, and (lastly) yolks are used. I'd really like to make the most flavorful and best textured bread, with the maximum savings.. (don't we all.. lol). What do you think of psyllium husk and/or vital wheat gluten.. 😊
Umm...I love you 😭 I'm so happy I can make bread for myself and my kids now🥰
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Have you tried adding the whole egg powder to the original liquid egg whites recipe? Wondering if that works, as I don’t want to use that much egg white powder, too expensive! Thanks for all the info!
I looked up the sodium silicoaluminate, and discovered that its other name is Aluminum Sodium Silicate. "Its purpose is to prevent powdered food from caking, lumping, or aggregation and keep its free-flowing property."
I try to avoid aluminum in my baking powder, so this ingredient is also one I want to avoid. As it happens, I do have the Eggylicious Egg Yolk Powder, so I am going to try this version and see how it turns out. Thanks for all your hard work and sharing your expertise with us!
Let me know how the Eggylicious powder does for you! Mine doesn't arrive for a while yet
@@IndigoNili I just tried the Eggylicious brand and it clumped horribly :( it’s currently in the oven, but I couldn’t get it to mix well in the egg whites. I anticipate there will be funky powder pockets, but miracles can happen. I added 1 tbsp of nutritional yeast, xanthan gum, and 1 tsp cream of tartar to your posted recipe. I usually use the recipe ratios from Myketogenicfamily to make buns with the oven at 315 for 20 min baking and 15 minutes sitting. I put everything in at once so it makes it simple. They’re perfect for me, but I’m looking for more of a bread texture for my kid. Last week I tried adding 6 gr of fresh egg yolk to that method and didn’t see much difference. Hoping your version is a bit better. Thank you for posting your trials and successes!
Just made the bread, it looks amazing, but I must admit, it still has a styrofoam type texture. It is edible, unlike some of my past styrofoam fails.
I have been making your bread with the eggylicious egg yolk powder and it’s my go to bread. Thanks for pointing out the other ingredient in Judees. I wonder if it makes a difference.
How to you prevent the Eggylicious from clumping in the egg whites? Mine was a disaster because it clumped horribly when I added it and I couldn’t get it to mix thoroughly.
A brand I have of yolk powder is Larissa. 100% powdered egg yolk. No additives, no other ingredients. It shows you a total breakdown on how measurements are used right down to the teaspoon.
I have egg yolk powder from making the noodles from Keto Asian Flavors, so this will be my go-to!
I've found that I get the amazing texture with just adding 2 teaspoons of the yolk powder! Crazy what difference a tiny ingredient can make!
How did your noodles come out? I made the one with Chicken from Serious Keto, it came out ok.
Oh lord, so thankful for this video I bought whole egg powder accidentally
I made the bread tonight with 3 T of the egg yolk powder and it came out beautifully! I'm going to use about half of it for a small batch of stuffing for Thanksgiving (just for me, really because the hostess is making two non-keto stuffings/dressings for the crowd). So I guess for the portion I'm using to make the stuffing/dressing, I should cube it up and let the bread become stale, right?
Which do you prefer …the whole egg powder or just the yolk powder?
Looks really good, How long does it last, on the counter or in the refrig?