Find all the ingredients and tools I use for my egg bread on my Amazon Egg Bread Making List here: amzn.to/3zrSlA8 (affiliate links - thanks!) FAQ: Q: How do you store your bread? A: I store it in the fridge in an airtight container. I've kept it for at least a week and it's still fine. Freeze for longer storage. 👍🏼 Q: How does it taste? A: Great. Very clean taste, ready to soak up whatever you put on it. There are no weird plant fiber tastes like a lot of low carb breads have.
Shut up girl! This is fantastic! We toasted it and slathered butter on it. My hubby just asked me to marry him again! THANK YOU! This totally fills the craving I’ve been having.
I am adding psyllium powder and I really like it… 2 TBSP and 1 whole egg because I didn’t have whole egg powder….. I think it makes it very breadlike!! I added both after whipping the other ingredients.
@@robertosalgado7268 Turned out incredible, I was in the same spot and used this method. Bread came out just like you see in the video and you get some extra fiber in there. :)
Thanks for the work experimenting on this. One note: I just made this with the old recipe (using real eggs + powdered) and saved out 4 egg yolks to add at the end. Excellent results, at least comparable to your own. Much cheaper and more convenient than the whole egg powder. I don't think you should write off real egg yolks so quickly.
OK, I'm not one to leave comments but you absolutely killed it with this recipe! I'm 70 years old and not a baker but my first loaf of this bread came out perfect!!! I didn't have any allulose so I had to use Stevia instead which worked but the crust didn't brown nicely like yours did but the taste and texture was still perfect! Just ordered some allulose as I'm sure that will make it brown as you said in your video. I used the 20g of egg yolks and for me is was exactly like white bread in taste and texture and best of all it was not wet or moist inside but had a real white bread texture and held together perfectly when sliced! I made a quick mini turkey sandwich out of one slice cut in half for a taste test and I think if I had my eyes closed I would have been fooled into thinking this was plain old white bread with carbs! To everyone out there, if you are searching the internet or youtube for a great keto bread STOP SEARCHING! You won't find a better one out there (I know, I've tried plenty and this is THE ONE period the end!) Besides it's easy to make and only took me 10 minutes to prepare before it went in the baking pan! (and I'm 70 years old and don't have a fancy mixer, just a hand one which worked fine!) Very little trouble and very little mess! Can't wait for my allulose to arrive but I'm sure this loaf will be gone way before it gets here! I can see you did a lot of experimenting to get this recipe down and that's why I wrote such a big review as it was well deserved! Buy the way, you can STOP EXPERIMENTING NOW! it's perfect and anyone who tries it will certainly agree! ❤❤❤
@@thecanningbandit8466towards the end of this video, Indigo Nili said you can try using 30 grams of whole egg powder if you feel the bread is too dry, so @gadget was just specifying that she used 20 grams of that and it turned out great. She did not replace an ingredient in the recipe
This recipe is life changing!! I went with the 20 g of whole egg powder. I sliced the whole loaf and initially it was a bit wet. I put all the slices in a Tupperware container with food safe desiccant packets. Problem solved. This is the BEST bread replacement I have tried!!!! Hardly any carbs whatsoever, and it tastes great!!! Thank you soooooo much for solving my bread desire, because I can have this and it literally solves my bread craving!🎉🎉🎉 You and Maria are geniuses, no question!!!! I'm ordering the small aluminum pans this week when I get paid because I take small breakfast sandwiches to work for breakfast. Thank you Indigo Nili!!!! Please don't EVER stop experimenting, as you are changing lives ❤❤❤
I was watching a video about making bread and came across a RU-vidr that was given you credit for your bread recipe and recommended everybody look you up and give you credit this is a great recipe it looks like
Wow. That looks literally indistinguishable from regular white bread. I don't want to order a bunch of new ingredients right now, since I'm moving at the end of the month, but this goes definitely to the top of my list to try afterwards. You're a hero for figuring these things out - I would never have the patience!
Fan-flippin’-tastic!! As always, I REALLY appreciate your constant strive for the perfect loaf. While I enjoy Maria’s recipes, I think you are giving her a run for her money when it comes to the perfect PSB!! 👏🏽❤️
Your bread turned out beautifully! I am going to try my new bread. Recipe with adding the whole egg powder especially since your macros are still great for PSMF days and the yolk gives us so much vitamins too. Thank you for sharing your recipe!
Brilliant!! I've watched this video four times - can't believe your beautiful results! You have every right to be "super thrilled" with your results!!!! 😊
I made the bread back in December of 2021. It was a total win. Today I decided to try making it as waffles. I used the same recipe and added 1 Tsp of Cinnamon and 1 Tsp Vanilla. I got 10 full size belgian waffles, using 1 cup of the batter for each one. They are great. They're a tad dray (but I find the bread to be a tad dry too) but that doesn't bother me. Served them with butter and sugar free syrup. Total win!
I make the original bread every week and I think your recipe may have just changed my life. The bread is the only "recipe" or former food substitute that I use so I'm really excited for any chance to improve it
All I can say is good job! I think you have taken the egg white bread to a new level. I had a lot of failed egg white breads but recently lots of successes after following you. I had gone back to my almond flour bread but realized that the egg white bread gives me a feeling of satiety. Now I can have good tasting and nice looking bread. Thank you so much. So now if only I can resolve the parchment paper issue. I feel like an origami failure.
@@KatarinaS. greasing doesn’t work very well. The fat gets absorbed into the contents and then everything sticks. It works If you grease and then coat with flour but we’re trying to avoid carbs.
So I made this recipe again this am... only additions were 1/8th teaspoon of Yeast and 1 tablespoon of Nutritional Yeast ... about 15 minutes into the bake, this house smells like real bread baking... 🍞 I am absolutely in love with this recipe now... However I must have sliced Texas size pieces as I got only 12 slices and you got 16... no matter it is delish 😋 and I had a sandwich!! This is a real game changer for me... thank you, thank you, THANK YOU!! 😊 BLESSINGS
My first success and happy accident came about today! Used the complete recipe, but too poor to have any egg powder. I used 20g of ground pork rinds! IT TURNED OUT FABULOUSLY!!! THANK YOU!🥰❤
Ok..I got all my ingredients from Amazon today and tried it…I will give my honest review…I love it! I could not believe it…it is very doable as a substitute for bread. I truly was shocked and relieved since I spent a lot on the recommended ingredients. This will be a staple in my diet replacing…unfortunetly 😢. my sour dough bread. This will make that loss so easy now as I have decided it must leave me. Thank you so much for doing this for us Indigo. My husband even said he could eat this on a regular basis and he isn’t over weight. I’m not either but only because I watch what I eat….now that is something. ☺️☺️ I am recommending your channel to several other family members and friends. Thank you ..thank you.
This is so fantastic, thank you!! Making the bread from whole eggs and not having a use for the yolks was frustrating. And I didn’t love the texture of the other one! I appreciate your work on sorting this out so much! My type 1 diabetic son can have sandwiches and French toast and all that fun stuff without mom getting super frustrated in the kitchen ❤️
I love how you just keep going on the testing! I had given up, my last several tries have been big failures and I am tired of wasting time/money/food. I might try this one more time with this version. I don't miss bread, however, I do miss picking my burgers, and other 'sandwich" meats. It would be nice to have a nice vessel again--or a quick "toast" with lots of butter or 2 Krazy Keto butter mayo.
Finally, an egg white bread that doesn’t sink in on sides and bottom. I used a taller straight-sided sandwich bread tin, and with the whole egg powder (plus 1tsp nutritional yeast for flavor) finally got a sandwich style loaf that looks like regular bread. Toasts well. I’ve made so many egg white loaves that were franken-loaves. Thanks for experimenting and giving us a great bread sub.
UPDATE: I made your version of the egg bread with the whole egg powder and it is a game changer! I love the texture, it is not dry and I don't think I am attacking my foam mattress to eat it. I sprinkled a little bit of everything but bagel seasoning on top of the loaf and that added some additional flavor. The next time I make this (only me eating this and I don't want to get overwhelmed with bread) I want to try a flatbread on a silicon mat. I love naan bread and if this works out, I will be super satisfied to find a bread I can add to my breakfast sometimes. I tried Maria's original recipe for her bread and couldn't eat it because it was like chewing on memory foam. I think you have solved that problem and I am willing to try again using the whole egg powder. Thanks for all the experimenting that you have done to get to this point.
@@Malaperty Yes and no. As you know, naan bread is cooked in a very hot oven/cooker where the dough is slapped on the side and baked quickly. So, for texture, you can't do that with egg white bread. But in terms of taste and really a good substitute, yes, it is possible to get a flat bread that will work as a naan.
@@jessicapabon2105 If you don't have egg yolk powder, you can substitute an egg yolk. You stir it up to break the yolk and put it into the batter at the very, very end when you are adding your fats. Turn the mixer on for 10 seconds. Then you can scrape the sides of the bowl and make sure you don't have any white streaks. That is the styrofoam texture that everyone dislikes. Good luck.
Yes, yes, this really works. I don't use the allulose and once it's sliced browning is not important. After a week in the fridge wrapped in parchment paper and a plastic bag - perfection. Amasing some of it lasted that long. My go to recipe, though I may change to just adding egg yolk rather than whole egg. Tip; my first batch had lumps from the egg yolk so next time I sieved it and this removed the lumps - perfection. Thank you for this.
Thank you for giving Maria due credit. Your tweeks are amazing and thank you for experimenting so we don’t have to. I live in Alaska and neither egg yolk or whole egg powder are available anywhere in Fbks (I looked yesterday) and it takes nearly two weeks to get here from Amazon. My solution was to buy eggs and freeze-dry. I will have 5 dozen eggs worth of whole egg powder tomorrow and I cannot wait to try this. I also appreciate your video on how to line the bread pan with parchment.
Hi Kelle, I’m very late to this party but just wondering how your bread went with the FD eggs? Buying the egg powder is insanely cost prohibitive in Australia but I do have a FD. So keen to know your results! Thanks so much!
Thank you so much for this! This is the first time my bread hasn't been styrofoam texture and didn't collapse during cooling. My stomach never felt right after using all egg whites, but adding the whole egg powder eliminated the usual discomfort I get. Can't wait to try this recipe as pizza crust!
Hi Niti my wife and I just tried your bread it was fantastic, it has been inspiring watching you bake variations saving us many hours in experimentation we mixed cooked onion mushrooms and bacon into a mix and cooked it. Wow it is really tasty. Thanks for all your hard work you are inspiring..
Ok. I got my stand mixer. I made a loaf last night. It turned out great. Just not dark around the crust area. Today I used a little more than half to make stuffing with sausage. Omg! It turned out great. Thanks again for your help. ❤️
I finally got my egg yolk powder today and tried your recipe. This is amazing and it came out perfectly! This is the very first loaf I've made that actually looks like bread! Thank you so much for all the work that goes into perfecting your recipes and your videos! I have to go, I'm making a sandwich! Thank you!
I’ve made this bread twice. The first time, I didn’t measure right. It was a little styrofoamie but good. I just made a second loaf. It’s VERY dark on top. I’m going to test my oven to see if it’s actually 325. Also, my whole egg powder clumped and there was yellow throughout the bread. I’ll sift it next time. I’ll let everyone know how this all works.
Thank you so much for doing these test/ experiments and sharing them with us. I will be ordering the whole egg powder and giving this a try. It looks amazing. We eat the bread daily in our home. Thanks again 🌝
OMG Nili. Your test kitchen recipe tweaks have been so informative. I used this version with an addition of 20g lupin flour, 1/2 teasp active yeast, 2 T nutritional yeast (I’ll cut that to 1T next time), I used 12g egg yolk powder with the remainder 8g of heavy cream powder. All the rest of the ingredients are your quantities. I’m going to try Carbalose next time.
I just want to say how fabulous this bread recipe is! I’ve made few others and I was shocked when I bit into a slice of this one at how SOFT and bread it is! I made a small loaf and some buns and I slightly over cooked the buns. I tasted them right out of the oven and they were much like the other recipes. I sliced the bread and put it all in the fridge overnight. This morning I tried a piece with a little peanut butter and jam. I noticed it felt softer to the touch but when I bit into it there was no chewiness as I expected. The crust had a little chew tit but the inside was pure Heavenly soft BREAD! Thank you so much for all your experiments because this one was so worth all of your work. Of anyone has tried these egg bread recipes and they were too chewy and hard to swallow then turn should try this one! Huge win Indigo Nili!
Thanks so much!!! I really appreciate all the hard work you obviously put in to testing these variations and producing this video to share with us. You rock!
I am thrilled to see this video. You made bread making look extremely easy. I must give this a try. Thank you so very much for sharing your hard work with us.
I’ve tried nearly ALL the PSMF bread and this is the absolute best! I made a double batch today! Thank you so much for all your hard work testing and trying many recipes. P.S. your little boy Levi is such a sweetheart!
@@IndigoNili does this bread have that eggy taste? This has been my problem with all of the keto style breads and I just can't get past that egg flavor. I'm a very texture & flavor person.
How do you jeep them from collapsing? Mine all do that while sitting in the cooling oven, no matter the recipe (I tried three Indigo's egg wgite breads this far, with the same result).
You truly are a genius and gifted in the kitchen making delicious recipes to help me sustain my ketovore lifestyle. I am now starting Protein Sparing Fast to take off some stubborn weight and your recipes will make it so much easier. Adding the egg yolk powder to the PS bread is a game changer. Thank you for sharing all your recipes.
Thank you for the recipe! : ) AUD 20g - Whole egg powder @ $64 per kg 120g - Egg white powder @ $69 per kg 40g - Allulose @ $24.30 per 400g (not approved AUS - order online) Approx. $12.00 per loaf
Thank you for all your work you’ve done on the recipe. Perfection. I have made two loaves in each one was a colossal fail. The first one it’s possible I did not set the timer right and it didn’t cook long enough, but the second one I am mystified! I followed your Recipe exactly and the second one ended up being completely hollow on the inside they fall immediately upon being taken out of the oven. I am going to try again, but I know I did everything correctly on the second one I was excruciatingly careful I just can’t quite figure it out. Both of them fell immediately out of the oven the first one possibly not cook long enough the second one no way thank you so much.
That's my experience as well, only mine started deflatinf while still sitting in the oven after the bake! I have no luck with egg white breads... donno wgat I do wrong, seems like almost everyone else get good results.
Thank you so much for sharing the "perfect" loaf recipe. I love how you're not shy about experimenting and sharing the fails as well as the successes. I just made the base recipe but used Wendy's (Loving it on Keto) adaptation with the Now EWPP. Quite happy with that but as I'm not PSMF I want to try adding the Whole Egg Powder and this gives me a guide. Hope you have a wonderful day.
That does look pretty perfect indeed! Now… I don’t know if anyone has asked, but have you tried drying the slices out to get hard or even baking them to then make bread crumbs out of it? If so, have you tried using the bread crumbs in cooking….?…like to make chicken parm? That would be amazing. Thanks for all your hard work in this bread journey!
Thank you. I made this bread today. It's really good. I tolerated the other recipe, my husband wouldn't touch it. Today he ate an entire slice and said he would eat it. That's a huge plus.
Thank you for taking the time to experiment with all these variations. I finally had a chance to try adding the whole egg powder and I am SO glad I did! I’ll be continuing to make it your way from now on, thank you!!
Was planning on making some more egg bread tomorrow. I will make 2 loves one at 20 and the other 30 to see what I like better. Thanks so much for working at this, you must have made a hundred loves so far testing.. lol
@@cheryltemple7188 made it with the 30 grams and the shape is spot on but it's lopsided (one end taller then the other) it's cooling so havn't cutinto it yet. But looks great so far
Whaouhhhhhhh!!!!!!!!! OMG je viens de le faire et il est juste incroyable !!!! C’est fou comme le whole egg powder change tout !!! You are the best !! Merci ❤❤❤
I just made this and have to say "bravo". I found the original PMSF bread to be too much like angel food cake for my liking. As good as this turned out, I feel like I need a better way to disperse the whole egg powder, as I was getting some little lumps. Maybe a BBQ rub shaker... Have you tried adding any yeast, nutritional yeast, or extracts to get a more bread like flavor?
Thanks! A bravo from you means a lot! 🤩 Yes, a shaker jar would work great or sifting in the powder 👍🏼 The Judee's yolk powder mixes in like a dream due to the addition of sodium silicoaluminate in the ingredients
I have done some experimenting with adding yeast but I've found so far that either I don't like the flavor or I don't taste any difference... I need to keep working at it to find something I like. So far my best flavor results are with savory spice additions like my herbed dinner rolls ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HwsEtKZ-Y4c.html
I add yeast for flavor. I don't use the egg white protein powder (find it to much like Styrofoam). I know some people put thumbs down on whey protein isolate for weight loss, but I'm 2 years into this journey and have lost 90 lbs using it in recipes. Isopure Whey protein isolate is what I use and I like the results. I also don't use nearly as much allulose as I find the crust is too brown for my taste. I use liquid egg whites with the add and bake mine in a silicone sheet pan. I sprinkle sesame seeds on top and bake it for 25 to 30 minutes (I start checking it at 25 min). I divide it into 9 pieces and split them in to horizontally for a serving. I appreciate all of Nili's experimentation.
@@denisefreitas2923 So you use the whey protein isolate powder instead of the egg white powder? I was thinking the same thing on the allulose. Either less of it or bake at a lower temp, given that it browns so easily. I also appreciate the heavy lifting Nili did on this. The more us keto folks work together, the more we will advance these recipes for everyone's benefit.
@@SeriousKeto yes, I use whey protein instead of egg white protein powder. I only tried thr Now brand of EW powder, but I don't have unlimited resources so I used 1 1/2 cups liquid EW + 1/2 cup whey protein. I use only 1 T of allulose, 9 drops liquid sucralose, salt & yeast for flavor. I bake mine in a silicone sheet pan and sprinkle with sesame seeds. I get 9 squares that are thick enough to slice in two pieces for a 2 piece serving...about the size of a square chaffle (I use your recipe for best bread chaffle).
Wow!!! You really have perfected the look of the egg bread!!! I had given up on the egg bread until this video popped up! lol, but now I’m going to order the whole egg powder and give it another go! You mentioned if it was still a tad dry at the end some changes that could be made and I’m wondering if adding 1-2tbsp of non-fat Greek yogurt which comes from Loving it On Keto, would do the trick?! A fusion of ideas! 😆 What size is the large loaf pan? Thank you for all of your experimenting to make this bread perfect!
Here is my loaf pan: amzn.to/3D2D2Q4 I don't think the bread is dry but that can change due to the humidity in the area it's baked so I mentioned that if it DID turn out dry that you could try adding more egg powder. I think the yogurt would be a great experiment! I'm not doing dairy right now but Wendy says it's an amazing addition 👍
I made your bread recipe last week and I cannot believe it turned out perfectly on my first try! It is amazing. It truly looks and cuts like a loaf of regular bread. I'm going to try it again and I will also use your recipe to make hotdog buns. Thank you for sharing the recipe. :)
Just tried the one with Butter powder. OMG I’m so happy right now, it is delish! So soft and tasty. Game changer for me !! Thank you for all your hard work!
Great. What commitment! What does it taste like. I make sourdough bread etc but have never made an egg bread. Love your recipes. I am enjoying your videos on the instant pot particularly, as I am awaiting my first instant pot on order from America via Amazon. It’s the instant pot pro. I am Australian so they are more expensive and not as widely available here, so was pleased to find one at a fair price compared to our more local brands. Can’t wait to get the Pro to give it a go! 😄 Thanks.
HURRAY, I'm soooo excited for you. You are the Egg White Bread QUEEN!!! Congratulations, I think you have created the perfect recipe, and no whipping of the egg whites and the need to make lemon curd or something with the leftover yolks. BRILLIANT!!! The shape is so much more appealing and not having to let it rest in the oven for 30 minutes is great for adding the second batch of mini loaves or other shapes as you showed us. PS, I like the Amazon list feature. I had not seen that before. All your tools and supplies in one place. Nov 2021 update: I made it and its so much better this way. I still dont like the "crust" it makes. Seems to be hard to chew even when using only 2 tbsps. allelulose, but the bread is terrific. I'm converting my family as well. I will let you know how many thumbs up my 5 yr old grandson gives it.
Those loaves are awesome!! I have had so many fails with the egg white protein only recipes…they have been deflating on me like nobody’s business. Your loaves are gorgeous and the macros are still good! Headed to your Amazon links now to score some whole egg powder! Thank you for the renewed hope!! I don’t recall you mentioning it, but why does the whole egg powder cause the bubbles? Is it a leavening thing from the yolks? Have a great evening and thank you so much for all your behind the scenes experimentation!! ⭐️👍🏻👏🏻🥳
I have no idea why they whole egg powder does that! It's not just the fat in it since fresh eggs don't have the same effect. It'd be interesting to know what's going on!
@@IndigoNili If I had it to do over I would go into food science, it is so interesting! I think you started a run on the whole egg powder….it’s out of stock!! 😝🤦🏻♀️
Been carnivore about 14 monts now. Been using your recipe for at least a year now. Always turns out great! Tried aluminum foil foil and it worked ok. Went to the Dollar store and got a cheap pizza pan to try as a "not so tight fitting" lid. Well, you were correct...it works great, and i don't mess up my good pizza pan.
Made this 12/5/21 - WOW! WOW! WOW! I had given up on any version of this bread turning out right. (At least half a dozen tries.) Then I found this video and decided to give it ONE MORE TRY. Soooooo glad I did! I followed the recipe exactly, down to the same pan and the parchment. Perfection! Thank you so so much for this!! ~ Becky
I would love for you to make hamburger buns. I’ve tried but they are just too gummy, even though a loaf of bread from the same batter comes out great. Love this video. Can’t wait to try it!
I just did a quick calculation of cost and of course it depends on what brands you buy and in what quantities but I got $4.90-$5.32 per loaf. Prices have changed so much recently that I think it's very comparable to the cost making it with fresh egg whites. You just don't have the 12 egg yolks leftover at the end.
I absolutely love it! Do you mind giving us the gram measurement of every ingridient of the bread? Another thing, did you calibrate your oven or doublecheck if the temperature is spot on?! These are two tipps originated from "serious keto" and i myself was astonished how much difference in temperature there is with mine. Greetings
Damn, i did 4 mini loafs with 33 and 40 minutes ... with heat top/bottom and fan on ... all 4 breads deflated like Crazy... ... i will keep an eye on these comments and will go back to your troubleshooting video with the old recipe. Taste by the way is good enough to keep on trying :-)
Sorry, me again, trouble shooting. Is 1 cup water 250ml/250g or 236ml/g ... i bought cups on amazon, but google will convert it to something else ... sorry, that's the reason why i asked for the numbers in "g" ... i understand if your scale doesn't profide the accuracy for 1/2 spoon ingrediences, but maybe you can help me with the water.
I used granulated lakanto monkfruit, because I don't care for the taste of erythritol and I don't have allulose. I sifted in the whole egg powder with a tiny, fine, wire seive. It turned out beautifully. Large bread shaped slices, no collapses, great taste with butter! I almost feel guilty eating it, because it's like Wonder bread! 🍞 Hands down, THIS IS MY BREAD!!! My search has ended.😋 I envision grilled cheese, french toast and roast beef sandwiches in my near future. I am SO grateful! Thank you!! Follow up: I just toasted a piece in a conventional pop-up toaster. "What's burning?" Yeah. Burned very quickly around the edges. Will have to find another method to toast it more evenly. Next loaf, I MAY add a drizzle of melted butter to see if it helps moisten it a bit.
This looks super fun! I was always more of a cooking person rather than baking, and when switching to low carb, baking took a huge backseat, but this looks easy enough to follow. EDIT* I just made it and it turned out wonderfully! I tried to do a half batch but I think I'm just going to do a whole batch and just...have more bread/toast. Win-win for me!
Nili!!! I just made my first (original recipe) loaf yesterday.. it looked just as crazy as the one in this video. I'm a retired Pastry chef, and feel like I'm learning how to bake all over again (but with healthier ingredients).. I had already started writing out, my next attempt.. 27g whole egg powder!! 😆... great minds think alike.. what do you think of the addition of xanthan gum... as I really did not like the wet eggy texture, at the end of the chew..
I have inulin&yeast, nutritional yeast, xanthan gum, herbs&spices, ground flax and/or chia, as well as psyllium husk/powder... are all on my experiments list.. I haven't been in my kitchen long enough to experiment any more, as I've been helping my Mom move.. but I will attempt a few, very soon.. Please keep us posted here, as well.. 😊
Oh My!!!! I tried without Allulose 1st because I didn’t have. I was loving it. I saw you video to use Allulose or not and I realized why it was so white. I tried the Allulose… WOW!!!! I love it. I will not change a thing. It makes a great cheeseburger.
I just made this bread this morning for the first time. All I can say is Wow what a beautiful thing came out of my oven. I had to let it cool before I tried it. Where has this been all my life. Thank you so very much for all your experiments to get us the perfect bread. I can't wait for lunch now!
I lift my beater and creat a well in the middle and dump my whole egg powder in the middle and cover it with egg batter and blend on level 2. That way it gets mixed well without sticking to the sides.
OMG! I stumbled across this video recipe! (thanks to the RU-vid algorithm) What a game changer this recipe was for me. Just starting PSMF, struggling to find high protein/low carb/low cal foods to add to my proteins sparing days (I'm 100% carnivore), this recipe has me hooked! Thank you! I have watched a few other of your videos and am now a dedicated subscriber.
Just found your channel and I love it! Tried this bread, my sides caved but I think my egg yolk powder was super clumpy and I should’ve blended more. I’m not giving up! Thanks for taking the time to tweak these recipes. It helps tremendously!
I never leave any comments, but I love eggwhite wraps. We are eventually moving to Spain so I was trying to find a recipe for them, total failure. I tried your recipe, the first one was a little crunchy because the pan was too hot, for the seccond one I added monk fruit and cinammon, lowered the fire and left it less time. Then I mixed 1/4 cup of my fat free home made cream cheese with splenda and cocoa powder. I can tell you, your wraps are waaaay better than the egglife ones, I absolutely love them. Thank you for trying and sharing your recipes!
I have my egg white bread in the oven now. I followed the recipe to the letter. After I whipped the egg whites, it was nice and thick and fluffy. I let it rest for five minutes, however, when I added the whole egg powder, the batter became watery. I’ll try cutting down on the whole egg powder the next time. I also saw one comment where the person said she used 4 egg yolks at the end and the bread came out great. Nothing like experimentation.
You're like a mad scientist in the kitchen! Lol I can't thank you enough for all you do to find the perfect recipes for us. That is a lot of time, work and expense. I appreciate you so much! Big blessings from Las Vegas, Nevada!🙏🇺🇸😇😍
I made this recipe today and love it so much better. It makes better toast and love the flavor. Thank you so much for doing all the testing too come up with it.
**UPDATE** I used BulkSupplements Egg White Protein on the second try and it turned out right this time. It was still a little like foam and squishy sounding. As suggested, I sliced the whole loaf, wrapped it in a paper towel and put it in the fridge. Today (two days after putting in the fridge) the texture has changed and is very close to bread. Slathered some butter on top....GREAT bite and chew...not dry like on the first day. KEEPER!! Thank you for this! I couldn't get my egg whites to whip up like yours did. I used a different brand though. I gave it about 9 minutes and then added the whole egg powder. Any reason for this....should I go longer next time? It looked like it wanted to get to stiff - and I actually did get "stiff" peaks, but soft-stiff peaks, weird, but true. Baking as I type. :) **Just checked...they're baking up nice and high. Maybe no problems....yay! ***Booo....spongy. I'm switching egg white protein.
Hello. You stated that in Maria's recipe you have to leave the bread in oven for 30 mins after turning off the oven... why is that? To keep it from sinking?
