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🍞Make ANY Egg White Bread with Fresh Egg Whites Only! **NO Egg White Powder Needed!**
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- Опубликовано: 31 мар 2023
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This technique will work with any egg white bread recipe that calls for 100g (1 1/4 cup) egg white powder and 295ml (1 1/4 cup) of water . Here is the recipe I used in the video to demonstrate: indigonili.com/my-best-egg-whi... The only change I made was substituting my condensed egg whites for the egg white powder plus water in the recipe.
If you want to use this technique for a recipe that calls for a different amount of egg white powder and/or water just use this formula to figure out how many fresh egg whites you need to start with: (grams of egg white powder in the recipe X 7.7= grams of fresh egg whites to start with) Reduce the egg whites to the weigh of the egg white powder + the weight of the water in the recipe you are following.
Find a printable version of my condensed egg white recipe here: indigonili.com/condensed-egg-w...
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Cosori 10-tray Dehydrator:amzn.to/3ZC8sHw
Judee's Whole Egg Powder: amzn.to/3Fl22VS
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Nordicware Loaf Pan: amzn.to/3U7Lzur
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#ketorecipes #carnivorerecipes #recipes #lowcarb #highprotein #proteinrecipes #eggwhitebread
Here's a quick breakdown of prices of egg white powder versus fresh egg whites... Of course everyone's situation is going to be different depending on what is available in their area, etc. For ME the best price I can currently get on egg white powder is the 10lb box from Rose Acre Farms for $125 (using the $10 off coupon). At that price 100g of egg white powder costs $2.75. So for me, it is not worth using fresh eggs to make bread unless I can get them for around $1.25 per dozen or less. (Of course, if you buy whole eggs you will end up with a couple of dozen egg yolks that you can do something with so that needs to be factored in).
Find the Rose Acre Farms Egg White Powder here: www.sportprotein.com and don't forget to use the coupon code: EGGSALE2024 for $10 off a 5lb (out of stock right now) or 10lb box or pail. Ryan let me know that he cannot keep the 10lb price this low forever so it may be going back up in a few weeks. If you want to stock up do it soon!
now its $159
Can you get it through bakery like ketoupgrade? Add to her order etc? Then there’s shipping…..
So, as a professionally trained baker of over 20 years, can I suggest trying egg whites stabilized with cream of tarter? Whipped like you use on lemon meringue pies? Dryer, lifted and May worked folded into a batter ?
Yeah, currently I'm having an egg yolk or 2 added to my OG, mycotoxin-free decaf coffee ( for now, hope to quit) to curb cravings for everything else I can't have &/or to have an easy thing to start off with in the morn. when I either don't feel like cooking yet, or eating really, yet need something. So, I'm left with extra egg white, which I try to add to scrambled eggs to use up, but have been getting behind, and want some bread or something like it, anyways. I don't want to have to buy egg white powder for other reasons besides, such as trusting the source ( how the hens were raised/fed) or how the drying process potentially created damaged proteins, toxins, etc. ... depending on how they did it.
I have been trying to find a recipe that uses the liquid egg whites that you can buy in a carton at the grocery store. I don't know how to convert the dry powder to the liquid if I want to replace the powder with liquid. Is it 1:1 ratio? I also heard you could dehydrate your own egg whites, which you could use the carton of liquid whites to do so, but I think it would take forever.
I find if I use egg white powder but add a yolk at the end and 1/4 grated butter, the bread is moist and delightful. I also add 2T of glycine and get a hint of sweetness and it is like Hawaiian bread. I(I use the egg white from the whole egg into the egg white powder mix too before adding the one yolk). It needs to bake a little longer but it is absolutely divine.
I just wanted t say that I appreciate you experimenting on your viewer's/followers' behalf. That's very kind of you.
Hats off to you for doing this for the people who need it. You're a kitchen genius! ❤️🥰❤️
You are amazing! Thanks for testing all these bread recipes for us!
Love it, even if I don't have access or resources for egg whites in the quantity you specified, I just appreciate you so much for all these important lessons, that help humanity have choices for our health. Bless You and your beautiful family.
Just discover your videos, I too working on healing my SIBO Methane for the past few years. Your content has been super healthful and love all your recipes. Thank you.
This is EPIC Nili!!! Thank you for sharing your thoughts with us!!! Truly a game changer!!! Love&Light from California ❤❤
Egg white powder costs near $50/lb in Canada!
Thanks so much for going more than the extra mile to help others, you're incredible!!!! I don't have either a dehydrator or air fryer, so I'll just try without and see what I get!!!
Air fryers are just mini convection ovens.
Maybe find one used? And u could actually fit enough in to feed 4-8 ppl instead of a single svg or maybe 2.
Nili, you win the keto internet today. Period. It's unbelievable how much you have done to help the keto/low carb community. I don't even need to condense egg whites (I buy the powder in bulk) but I had to watch because I've had the same questions as you about total quantity of whites and extraction of water. Many of your recipes provide launching points for my own experimentation, like your breading! Oh, and back to the egg white bread...I have a Bosch stand mixer which is very different in design, and here's a tip for other viewers who may struggle with the whip being bogged down by the gelatin: mix the gelatin together with the fat powders (butter and egg yolk) and add at the end instead. Works great! I also mix any arrowroot or oat fiber with the fat powders to help slow the fall of the batter. Thanks again for all you share with us!
TY! I have a DLX, known today as Ankasarum. Very similar to the Bosch. I will try ur technique!
It made *the best* 100% whole grain bread, 6 loaves at a time 😔 …goodbye to bread heaven
@@YeshuaKingMessiah Good luck! Please post if these tips help!
Wow that's one admirable brain you got there, Nilli ❤
I found this fascinating even though I'm good with buying the egg white powder. 😊
Hi. I have been watching your videos on making keto breads using egg whites and egg protein recently. Every time I watch them, some on repeats, I have that drooling effects. I have been missing bread for a long time now. Have not had a chance to do one hopefully in a near future. I am not the sort who cooks or in this case bake. Anyway, just wanna tell you how much I appreciate your videos.
Here in Singapore following your channel 😀
Thank you sooooo much! This looks Devine ❤️. Definitely making this! 😁
So glad I found this. Currently, I can get a box of 60 eggs for only $4.67 where I live, making them just .92 per dozen. Plus I share my household with 3 other adults, we cook together and are all on keto or carnivore. We're also all on fixed incomes, lol, so that egg white powder gets CRAZY expensive. This weekend we were gonna experiment by adding a smaller amount of egg white powder to fresh egg whites instead of dehydrating them. Imma try this too. Thanks.
Thank you for sharing your experiments! This is very useful for me as egg white powder is more expensive than pasteurised fresh egg white. And I have a dehydrater! So I'm going to give it a try.
My brain became scrambled trying to keep up with all the numbers and explanation.
🤭😂😎
Ya me too
Lol me also, I just want to eat the bread
Let’s put some chives and garlic on that 😂
I know. Just give me simple instructions
Beautiful! Thank you so much! You answered my question!
Thank you. I just started experimenting with this and you are saving me some time.
OMG!!! You are a genius!!! I made the yeasted egg white bread full recipe and thought I could still reduce the 100g egg white powder by using liquid egg whites instead of water. I was able to bring down the egg white powder to 70g and had to use 310g liquid egg whites. Liquid egg whites is usually 90% water, so the total egg white material is only 310X10%=31g so plus the 70g egg white powder = 100g egg white solids. My final water ended up to be around 280g, slightly less than the 292g in your recipe but it work. It shrunk a bit but not too bad. It’s still very good! Condensing the liquid egg whites is super genius! I just bought my dehydrator and though of actually dehydrating eggs and didn’t think that I could just dehydrate it a bit and not needed to turn into a powder! Now I can’t wait to try the condensed liquid egg white recipe as I just bought 2 liters of liquid egg whites yesterday!
Thank you!!!!
I agree with everyone else. You ARE a genius!!! Thanks for all the hard brain work you do and then sharing it with us. You are my hero!!!
Thank you for taking the time and expense to figure this out and share it with us! I really appreciate that! I've gotta try this bread. :D
Indigo, you are a genius! I love how you share your tried and true recipe creations. Do you see any issue with using “carton” egg whites?
Omg! I love this. Thank you 🙏🙌
To have a taller/higher bread, you need to add a little more water than what you did (using your formula)
I learned it from experience from making my own Egg white powder. And yes, making concentrated egg white ( I call it reduced egg White).
As you are whipping the egg white, you can drizzle some more water little by little as you do drizzling some oil when making mayonnaise. You will know when to stop from its consistency.
Also, I when I dehydrate my egg I use the highest dehydrate temperature on my machine, thin layers of egg whites on multiple trays so that it dries fast.
I also, do not measure any weight I go by how it looks, and even when a little overdone, it still works great. It has never failed so far.
Hope this help.
Ok, regarding your statement of adding in water, consistency are you looking for?
That is awesome, now is it possible to also replace the yolk powder with yolks? Maybe similar to dehydrate them as well?
I know this is late to the game but when you were explaining the problems you were having and the solution you came up with I had an idea that might work instead, especially if someone doesn't have a dehydrater. Whip the egg whites over a double boiler... that might work.
Love the ASMR at the end 😊
This looks like a good option!
I think that by mixing the egg whites in the dehydrator every now and then you could reduce drying time a lot. The creation of that "crusty" layer and it's later resorbtion suggests, that when the upper layers dehydrate, they stop (or slow down) water from evaporating further. Still, as a person from a country where powdered eggs are only available in internet shops for professional bakeries and even then are not a common ingredient, I really appeciate your work and experimentation. I'm currently working on a recipe which would work for me and what I have available and the information from your video is priceless.
I make your recipe using egg whites and only 50 grams of egg white powder since it’s so expensive. I also use 1/2 stick of butter. I like making them in a silicone bun pan and they come out amazing. Thank you for all your amazing researching that you do!
Please share the full recipe, thanks
Just GLORIOUS
Thank you for an amazing master class on bread making. 💖
Have you considered alchemy as a pass time? I read somewhere that Archimedes was very close to succeeding and girrrl, anyone with the grey matter to crack the nut on fresh vs powdered eggs should have no problem turning lead to gold!
Nili how much frozen shredded butter would I use if going with that instead of butter powder? ANDDD Thank You Thank You Thank You for this recipe You Fabulous Woman❣️
Your bread always looks so beautiful.
Was hoping this wasn’t an April fools joke!!!
Thank you so very much for your time and effort to experiment and then create this video. Due to a severely restricted candida diet I am unable to eat any carbs. Since following this recipe I can now eat sandwiches again. What a blessing. I missed bread terribly. So far I haven’t been able to get the egg white powder at a reasonable price. it’s not too difficult to dehydrate the fresh egg whites using a nesco dehydrator and the available silicone trays made for liquids. Using 4 trays it reduces in 2 hours. I did substitute stevia and reduced the arrowroot because of candida diet restrictions. It is not as good looking as your recipe but it works. 😊
This egg white powder is currently on an amazing deal! amzn.to/47rXpFw
Thanks, I ordered it. 😀
So, would the powdered eeg I make in my freeze dryer work for this?
Would I be able to use normal egg yolks or should I dehydrate them as well?
I saw a recipe that said a whole egg yolk was an option for the yolk powder. Do you think that is feasible?😊
Thank you for doing the work and using your brains for us. The results of this are that I really appreciate egg white powder now. The egg white vendors could show this video as a product sales video. Lol
But seriously, if I had chickens, I would use this. Thank you very much.
Oh I totally agree! I think they're at a disadvantage because people just compare any white powder to cheap wheat flour... When really there's no comparison!
@@IndigoNili no it’s the upfront investment compared to buying eggs weekly.
And getting whole eggs when u do, compared to only whites with the powder.
Becuz I do keto, not high protein, those yolks are not waste to me. High fat is way more satiating than high protein but some prefer high protein diet.
Absolutely. I never used powder before. Save the yoke and make Hollande Sauce
I always use fresh but add 1/3 cup powder. I use your butter Janet’s recipe and Wendy’s powdered buttermilk. It’s the perfect blend. I only use that recipe.
THIS!!! This is what I was thinking!!
Just a thought: as a tagline for the title, you could add "the physics of egg whites in differential states" and I'd bet Nature Journal would publish it! ❤
So to help, What is the conversion rate of condensed egg whites to egg white powder?
How did it taste?
Good tip. May try reducing carton egg whites this way to see how that works.
Let me know how it goes!
Yesterday (4/3/23) I attempted to print you newest recipe - now I cannot find it anywhere. Is there a problem? How do I find any of your latest recipes that you were so pleased to have used to make great loaves of bread? Is there something I am missing?
what does it taste like?
I'll bet that you could make this process easy by using an Instant Pot with a sous vise function. Set it to 145 and leave it uncovered while processing.
Do you have a video for making egg white powder at home?
Very interested in doing this but I'm lost I get the dehydration part but how do you use it in recipes...
Thank you! I've made this twice and the taste is so good, but my loaf ALWAYS collapses ...I do not use allulose because I can't seem to find it in Canada....could that be the reason the sides fold in as it cools?
thank you for this! As a person who has my own chickens and gets 12-20 eggs per day during this time of year, I can say... I will still be buying the egg white powder 🤣🤣
I got so excited when I saw this. But I already make every meal from scratch for my family. My husband and I have both been doing PSMF 2-3 days per week and we go through a loaf of the "bread" every few days. I was bemoaning the fact that I ran out of egg white powder, and hoping to find a way around ordering more. Nevermind. Running to Amazon 🏃♀️🏃♀️🏃♀️ lol
Reducing the eggwhites don’t seem too hard. It’s all hands off time in a dehydrator. I make everything from scratch too. I get it. I use the IP, crockpot, sheet pan oven meals, anything to not have to stand there and cook lol I already stand n chop for hrs. Wish food processors chopped instead of making everything a slurry! I can do that in my blender or w/my stickbkender.
@@YeshuaKingMessiah kitchen aid has a chopping attachment iirc
I was looking for like angel food cake without the sugar. Meaning just 2-3 ingredients like eggs & maybe gelatin if I had to use something.
So after mine was whipped I added the egg yolk powder, turned the mixer back on to mix it and the whip turned to liquid. Any ideas what happened?
Egg white powder (plain) has become impossible to get, or afford. I want to try this. What happens without the allulose? Can Monk fruit sugar be substituted? I have that, and want to avoid spending more $ if I c;an. Thank you so much. Your video is the only one I have found using liquid egg whites.
By the way, have you ever made your own butter powder? I wanna make one without the actual milk powder ingredient… Still figuring out what to use…
Grams do they make measuring cups ease help, I am an elderly man and don't have gram chartes
This is fab! My chickens are in over drive and I’ve resorted to freezing them for future baking. Wondering what in the world to do with all those yolks? Please!
Custard! Crème brûlée, carnivore cake :)
I use a raw egg yoke in my smoothie every am. All good fats, as long as they're organic, so good for you.
You could make yolk powder too.
Thanks!
Thanks so much, Caleb!
can you toast this bread?
CAN I FREEZE ALL OF YOUR EGG WHITE BREAD RECEPIES? I TRYED FINDING THIS INFO BUT AM UNABLE. ALSO HOW LONG IN THE FRIDGE BEFORE FREEZING. THANKS
I wonder if adding a little baking soda to the mix would help with the leavening of the loaf?
I've experimented with baking soda and baking powder and while it did help the leavening it changed the texture of the bread to be very spongy. It didn't melt in your mouth but was like chewing on a dish sponge. 😝
Frozen butter got my attention. Butter powder is not available here and I want to try your butter powder version. Have you made a video of the frozen butter version
She has it’s called next level butter bread.
Wow, finally a way to get a shrink free liquid egg white loaf. You are the BEST, I salute you wish I could shake your hand and give you a big hug. I will be trying it later today. My best to you
Did you start with one or two dozen fresh egg whites, Nili?
Great Video. I like your videos because I have dietary restrictions - but I am not doing this. I would rather buy the powder. Only because it takes to much time and I have other things that I want to do.
Thank you thank you thank you🎉🎉
This has nothing to do about egg white bread I’m watching your video and I look out your window. I took a screenshot and then enlarged it and looking out your window it is so pretty .
Interesting video.
Have you made the chewy eggwhite bread at all? made with liquid egg and gelatine.. I love it but would love a real baker to make it and show some hints and tips as I only have a top-loading air fryer ( no oven) and would love someone else with an airfryer to test this. my grandchildren also love the chewy eggwhite bread it tastes so much like bread!
Is it squeaky?
do you think egg white powder can be used to make donut?
It seems like this is angel food cake without the sugar? Yes?
Hi Indigo, a wild suggestion to avoid having to dehydrate the egg whites?: what if we added an ingredient which absorbs the exact amount of moisture from the egg whites? I thought of Psyllium since that is the exact reason some people add that to their other recipes..... We’d have to do the math - I believe Psyllium absorbs 5 times its own weight in water.... I’d much prefer that option as dehydrating is , well, another machine for us to purchase, energy to consume etc.... and Psyllium adds extra fiber..... Your throughts?
My thoughts as well…
How did psyllium husks work?
Is the dehydration of the egg whites necessary? Can you just use egg whites?
Yes, it is necessary
Looks interesting, but if I can't get the egg white powder, I almost certainly can't get the egg yolk powder. Any suggestions for that? And the big questions, how does it taste? Does it toast, and can it absorb butter if it's toasted, or does the butter just pool on top? I used to live in Wilsonville, OR almost 15 years, and yes I miss it! I, now, live in Florida.
I just don't add the egg yolk to mine. It turns out really good! I do add 1 tbsp nutritional yeast for flavor and it's very nice.
Others have said add egg yolks at end after stiff peaks, whisk them in gently
I don’t know what I’m doing wrong, my bread becomes three times smaller when I take it out of the oven, what is my mistake? I make it strictly according to the recipe.
Hello, Thank you for your support me in my stile life; but it would be great if the videos have subtitles in other lenguages ( my first lenguage is spanish, sorry for my writting )
What do I do with all the egg yolks? :)
Check this video out! ruclips.net/video/V9esjidEK8E/видео.html
Great video but I am to lazy so I will continue to buy the wgg white powder
😄😄 Me too! Plus after all the experimenting I did, I had to figure out how to use up about 6 dozen egg yolks! That was a challenge!
@@IndigoNili
I am extremely interested to see many different options for keto recipes using egg yolks!
@@IndigoNili freeze em!
Egg white powder is $22.00 for 8 oz. Your bread would cost you about $18.00 a loaf.
Have you tried making the bread with only liquid egg whites without the dehydrating part?
I've tried many times all unsuccessfully 😢
I tried that. It doesn’t seem to work quite well because you need some specific ratio of egg white solids and liquids (water). Egg whites are about 90% water and 10% egg white solids. So if the bread recipe originally calls for 100g egg white powder, you’ll need about 1kg of liquid egg whites to get 100g of egg white solids (1kg x 10%) and you’ll end-up having 900g water which is the 90%. That’s why the dehydration part is critical because you are able to reduce the water content to a certain level.
As I shared in my other comment here, you can mix egg white powder and liquid egg whites together. Your full amount of water will already come from the liquid egg whites. I managed to reduce the egg white powder in the yeasted recipe from 100g to 70g only and had to use around 300-310g liquid egg whites to get the 30% additional egg white solids and the rest is just water from the liquid egg whites itself. It works! But that seems to be the max I could for the liquid egg whites because the more I use, the recipe ends-up with more water and the bread just collapses.
If it were possible I wouldn't have made this video
Please help why is my bread so crumble on top it's terrible
But dry egg yolk powder is also expensive!
Miss Nilli, I freeze dry my egg whites. When following you recipe of 100g. My egg whites are very heavy. My bread didn’t rise much. Today I will decrease the egg white powder to 85g.
I’ll let you know.
How did it turn out??
@@ToluHarounAdamu I needed to use less of my egg whites. They were too thick. It made the bread short, not rising well. 90g used instead of 100g. I could say even 85g would have worked
@@christinashawgo6510 did you get a better rise after you made the adjustment then?
@@ToluHarounAdamu yes it did well.
That's a relief, thank you, because at $31.80USD per kilo here in the UK (and smaller weights work out more expensive), who can afford Egg White Powder?
🎉
So why it is that the bread with normal egg whites doesn't work? It's just too high of a water content essentially?
Yes
2:50
4:50
Thanks for your experiments!! I was wanting a no egg powder recipe, now to see if I'll actually try this.
Please show what you do with all the yolks. 😊
Planning on it! 👍🏼
Mayo (3 instead of 1 whole, 1 yolk)
Hollandaise
Ice cream
Put in with ur morning scramble (1 yolk extra for every 1-2 eggs)
Smoothies
In with porridges
Stickblend in coffee or hot cocoa (2-3 in one mug)
Put 2 in with Mac n cheese sauce for Mac n cauliflower
😍🍞😍
I'm allergic to egg whites so I'll be using gelatin instead.
Actually, 770 of liquid egg whites is not gonna be enough because egg whites are roughly 90% water and 10% egg white solids, so by right, you need about 1liter or 1kg of liquid egg whites which 10% of that is about 100g which is what you need. So you need to dehydrate 1liter or 1kg of liquid egg white and reduce or condense it down to 395g. You’re basically removing 605g of water… That’s probably why this recipe wasn’t as tall and looks denser. It didn’t have enough egg white solids as you used only 770g (equivalent to around 77g egg white solids).
I was going off the nutrition facts. 770g of fresh egg whites have the same calories/protein, etc that 100g of egg white powder have
If this is about taking the moisture level down in the batter wouldn't it be possible to add a little bit of flour to the recipe instead? I know that would make the bread not keto, but for me its just about the proteins and calories. Can you mix the flour straight into the stiff peak beat eggs for example?
Didn’t you when you first started to make egg white bread use only fresh egg whites
Cool EGGsperiments! !!
❤😊😊
Too much math. Lol.