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Plan: LC (ketogenic)
Stats: 520/381/280
BF: Why yes it is.
Progress: 58%
Location: Ozarks USA
Pour the egg in your hand and let the white slip between your fingers into a bowl below. You don't need to open your fingers much at all for this to happen.
Okay. These actually are the best rev roll recipe out there. However, 30 minutes was not a long enough cooking time. My oven temperature seems to be accurate most of the time, but these required just over an hour at 300 degrees to cook through to the middle.
These are good with a tablespoon of cinnamon and splenda/sweetzfree added.
I like the Mayo Rev rolls for sandwiches, these are better IMO for a sweeter treat.
I've seen complaints about these being wet and eggy in the middle. At 30 minutes, I'm sure they would be!
Be prepared to bake these for an hour or a few minutes more! If they're starting to brown too much on the outside, lower the heat about 10 degrees and keep baking.
My biggest complaint has always been that they just don't have a lot of flavour. This time I heavily shook minced onion on the tops of them, and then some fleur de sel...
Plan: LC (ketogenic)
Stats: 520/381/280
BF: Why yes it is.
Progress: 58%
Location: Ozarks USA
Quote:
Originally Posted by pennink
My biggest complaint has always been that they just don't have a lot of flavour. This time I heavily shook minced onion on the tops of them, and then some fleur de sel...
I made a dozen with Mayo last night to use for sandwiches and burgers. I left them in at 300 for 45 minutes and they were perfect! I had a cheeseburger and salad for dinner tonight. I couldn't do without these now! I shook some Parmesan cheese and some Italian seasoning on them. Yummmmm!
I love this recipe! I have been experimenting and last night i added 2 Tbsp ground flaxseed to the yolk mixture before i folded in my whites. They seem more bread-like and don't get as weird and sticky after you cool them.