I make these but use cream cheese.

Pic of my burger sized ones:
http://i28.photobucket.com/albums/c...FL/DSCF0333.jpg

funny, I made them yesterday, and they aren't bad, i used them as a bun for my burger at a cookout, it made the burger very pleasent to eat :lol:

For some reason, the eggy taste goes away after they have been in the fridge overnight.

Even if the whites don't whip up properly, you can still cook them in a muffin tin - they are more like biscuts.

I make them a lot, they are ok to hold my burger, sometimes i use onion powder instead of sweetner.

This is one of my favorite LC recipes. Once in a while, they don't turn out (no idea why)...but as someone said, put them in a regular muffin pan or even pour into a greased cake pan and bake - you get a souffle-like result then.

I have a muffin-top pan...they turn out SO well in this pan. Perfectly sized and browned.

I like the cream cheese version best, but sour cream, cottage cheese, and ricotta all work well, as well as adding things like onion or garlic powder, parsley, parmesan (for savory taste) or cocoa and a few drops of Sweetzfree/sweetner, or cinnamon/sweetner of choice.

Great for toast, a base for egg or other meat salads, sandwiches, burger buns, plain with butter, ground up for coating meats, french toast...the possibilities are endless.

And even if you eat the whole batch, hey, it's only 3 carbs!!! My kind of LC dish...

Miss Sherry,
will you share your recipe for the buns with the cream cheese, please??

Here is the link to her website. Hopefully this helps and I won't get in trouble for posting this !!!

http://horseartandgifts.com/sherries_recipes.htm

Thanks for taking the risk, Huskerchic! What a great site!

Electric beater for the whites, or hand whip?

Electric beater!! The whites need to be super-stiff, like when you turn the bowl upside-down, they don't budge. Also, you need to be careful not to overmix - fold gently for no longer than a minute.

I make these dairy-free, with mayo...they turned out great! I am having a steak sandwich right now!

I liked this recipe .. thanks !

I added 3 Tbs of vital wheat gluten and 1/4 tbs baking powder to mine. Came out with more "oomph and body" to it. Very nice for a scrambled egg / baon / cheese sandwhich the next morning.

I've been wondering what the original Rev Roll recipe was like. I'm happy w/ the 6 egg cream cheese version, hated the all butter batch I made. It's nice to finally know what the original recipe called for.

I've been reading about alot of people using muffin top pans. I have one so I'm going to try it.

WyoDiva's right, sometimes they just don't turn out right. I can't figure out why, I always use the same recipe.

Has anyone tried this lately? Can you put them in the fridge? What are they supposed to look like when they are "done"?

I'm curious about what I could use instead of the tartar sauce, an alternative... just mayo maybe?

It's "cream" of tartar, not tartar "sauce", so I'm pretty sure mayonnaise won't work as a substitute.

Kay