Egg Bread || WHOLE Egg Powder Experiment 🥚
ฝัง
- เผยแพร่เมื่อ 14 ต.ค. 2024
- Find all the ingredients and tools I use for my egg bread on my Amazon Egg Bread Making List here: amzn.to/3zrSlA8
Whole Egg Powder 1.5lbs: amzn.to/2WyVwrB
Whole Egg Powder 3lbs: amzn.to/3l2Q9dw
Find the original bread recipe on Maria's blog here: mariamindbodyh...
Thank you, @Maria Emmerich for all of the incredible recipes! 😘😘😘
Find me on Instagram: / indigonili
My Recipe Blog: indigonili.com
I wrote a cookbook! It's called the Healthy Instant Pot Mini Cookbook. It has 100 delicious recipes perfectly sized for the 3qt Instant Pot (recipes can easily be doubled for bigger size pots). Order on Amazon today! amzn.to/2zNjHXk (affiliate link)
Want to send us something? Here's our mailbox address:
Nili Barrett
2050 Beavercreek Rd.
Ste. 101-459
Oregon City, OR 97045
Here are some referral/affiliate links you can use if you'd like to support my channel! Just follow these links (or save them as a bookmark on your browser!) when you want to order from these sites. After you place your order they will give me a small commission on whatever you buy... with no extra cost to you. Thank you so much!
Amazon: amzn.to/1MC7dSd
Redmond Real Salt: shop.redmond.life?afmc=INDIGO (use the coupon code: INDIGO for 15% off your purchase!)
Savory Butcher (Get $5 off your first order using my referral link!): savorybutcher....
Imperfect Produce (Get $10 off your first box using my referral link!): imprfct.us/mpgXg
CustomCollagen: www.customcoll...
#eggbread #lowcarb #keto #ketobread #ketorecipes #psmf #psmfbread #recipes #ketovore #eggwhitebread
I love the fact that your children aren't afraid to say they don't like something. And that you don't force it on them anyway.
I'm impressed that they would taste it, knowing ahead of time that they don't like the reg ew bread. My kids / grandkids wouldn't, LOL
Terrific kids!... because you speak with them, not at them; you include them and honor their opinion.
Your girls are on their way to feeling self confident and valued. Well done, Mom!
🥰🥰🥰 Thank you!
Thank you so much for this experiment with the whole egg powder. I’m def gonna try it as I feel that the original all egg white powder bread is very dry. I need a glass of liquid nearby when I’m eating it because it gets stuck in my throat at times which is not a nice feeling! Keep up the informative & delicious Keto/low carb recipes!!🥰👍🏻❤️
100% agree!
The original is definitely way too dry. I’m going to get whole egg powder or yolk powder to make my bread less dry from now on
I actually make the regular egg white bread plus 3 egg yolk (but beat separately then pour into the mixture comes out really nice.
Great idea, thanks for sharing.
I've been experimenting with adding back yolks! Video coming soon!
I accidentally bought whole egg powder so I've been mixing 1/4 c. of the whole egg and 3/4 c. egg whites for a while now. This last batch I added not only a little extra cream of tartar but the baking powder and nutritional yeast and then I added real yeast too and it's been the best bread yet!
I love the sound of a fresh loaf of bread being cut! Thank you for another experiment for us!
I used the yolks instead of whole egg powder and it worked just fine.
Separated the eggs in the start, whipped the egg whites and other stuff, added the liquid yolks (from the separated eggs) and some egg white powder.. stir gently, baked for 30-45 min at 325.
Sooo good! I will definitely be making this often!
The first version with just the egg whites was ok, this is outstanding.
All 12 egg yolks from the separated eggs or fewer than that?
@@adrienchandler4906 I'm wondering the same thing?
Thanks so much for experimenting for us. Great taste testers review & hubby's name for it. Too cute!♡♡ Be well.
I see whole egg powder at all grocers, as well as discount/bargain stores. It is always priced fairly cheap. Definitely going to grab some and try your recipe! Thanks ❣
Thanks for the experiment! Love these types of videos. Appreciate you doing the work for us! 👏🏽👍🏽
I am very impressed with your assessment of the whole egg powder bread loaf. I think I will try that one first... Thank you Nili, for your wonderful experiments that help us navigate this crazy life...
Woohooo.... I'm all excited over this. Whole egg powder is something I can find locally. Thank you so much for trying this.
Wow. I love the fact that you perfect the recipe and I can watch the process. I do not like separating the whole eggs and worrying about the left over yolks. Your children remind of what I think my husband would do. 🤣🤣🤣
Thank you so much. 👏👏👏👏
Egg Beaters (albeit more expensive) works just as well as separating the yolks by hand. Real time saver if you don't mind the $$$.
I had to laugh out loud at the girls’ reactions. Your videos always make me smile 😊
How timely! just the recipe test i need to see. Thank you! I meant to order the egg white powder, but ordered the whole egg powder by mistake.
I love that your kids are taste testers. They are adorable. Thank you fir testing the recipe out with the whole egg powder. Thank you for sharing all you do with us.
I bet this bread would make great French toast!
I made this as a test a couple months ago and loved it!
ProFo 2.y0lk looks like it would make some incredible keto French toast or break pudding! I'm really excited to give it a go!
I really appreciate your experimenting and describing the outcomes. The texture looks so much more tolerable than with just the egg whites. Your kids are awesome!
Thanks for your experimentation!
Thank you, Nili. You are a gem! I think I'm going to try 60g of whole egg, with 20g of egg white. Perhaps that will be a happy balance.
Oh My Goodness! This version is delicious! More tender and NONE of that dry effect. Thank you so much for doing this experiment. Now what do I do with my 2 lbs of powdered egg whites? 🤣 I can make these macros work for PSMF and Keto! GAME CHANGER (sorry for the cliché but in this case the absolute truth.)
How cool is this!~ Thanks for showing us this nifty little clip!
Thank you so much for doing these experiments and answering the burning questions that many of us have. 🥰
I can't say that I "love" the egg white bread, but I make it more palatable by adding onion and garlic powder to the batter. After all, the bread is really just a vehicle for meats and cheeses.☺️
Brilliant. 💡
I love your experiments Indigo. I wonder what the macros are? Is the whole yolk bread possible on PSMF? I really can't do the reg PSMF bread.
I made a whole egg loaf after watching your experiment. It turn out pretty good. The inside is pretty soft, airy and does have a bread like texture. I only used 1 tbsp allulose for the loaf and the outside is pretty browned, tasted a bit too dry and rubbery to me, i wonder if i over baked it? Thanks again for sharing your experiments.
I made it and it came out great. I followed all your steps, except used about 1/8 of the allulose because it gives me a tummy ache. Wish I could show you the picture. It's so good, thanks so much.
That's amazing! That's for letting me know! ❤️❤️❤️ If you're on Instagram you can tag me in a photo over there @indigonili ☺️
@@IndigoNili okay I'll do that, thanks.
These breads don’t taste great generally but are really just carrying systems for peanut butter or other toppings. Whole egg powder sounds like the antidote to the super dryness. Thanks for trying this for us. Btw, I cut way back on the egg white powder and still get a similar result (2 tablespoons). I also cut way back on sweetener (1 teaspoon) as I could taste a weird sweetness I didn’t like. Still browns nicely. My husband is happy to have peanut butter sandwiches again.
My mom would mike cinnamon sugar toast for me when I was a little kid. Seeing the girls make it brought back so many memories. Thank you for sharing. Blessings...
Awww... ❤️
Awesome, thanks for sharing this and love the 2.yolk name!
Interesting. That you for your trying the whole egg powder and then a combination of the egg powders. Have a great rest of your Saturday.
You are awesome! The bread looks delicious.
This was very interesting, thank you!
Looks yummy. Maybe you could toast the bread for a snack with jam.
It actually looks more like real bread. Great experiment Nili! I’m a definitely try it!
Wow, you rock! And your kids too, so adorable! :)
Thank you Nili for providing us with your wonderful recipe videos and results, including your thoughts about the various ingredient choices. It's clear that raising your children and sharing your love of keto/psmf cooking is truly a labor of love. ❤❤❤ A couple of questions, if you have time to respond: 1. Have you tried toasting either breads (whole egg, half & half, or egg white only) yet and 2. Does the whole egg version lose the "eggy" taste your girls mentioned after the bread was refrigerated? Again....thank you for what you do here! 👏👏👏💕
Such a great test to offer something a little different from time to time. I will definitely try this recipe, thank you for trying this and sharing with us!
Thank you, just ordered whole egg protein
Love you channel and appreciate the excitement 👏👏👏
Awesome experiment! Can’t thank you enough for testing this out. Now on to purchase whole egg powder
Thanks for doing all the experiments! Much appreciated
Thank you so much for doing this experiment ❤️
Great experiment, interesting results
Thank you will have to try that might even do half half
Shape of the loaves and slices is more appealing. How does it toast?
Bought the whole egg powder by mistake now I can try this to use it up. Thx.
I LOVE this!!! THANK YOU for your dedication to goodness...
This is so cool! I'm definitely looking forward to trying this.
I have to say the one with the whole egg powder looks a lot better.
You might try cooling it on it's side to try and keep the top from deflating.
Good idea!
This might just be my answer to the psmf bread that I could eat:-) Can you add all the ingredients and baking time for the first loaf? Thanks :-)
I bet that would make fantastic French toast or bread pudding.
This last week after I whipped the egg whites and added the egg white powder then I folded in two egg yolks. (I think it was two, maybe more. I should have written it down. It was good. I have also used the vanilla egg white powder and I like it. I think it taste a lot better and works great on sandwiches. If you want a little desert, add whipping cream and some berries. You probably could add some dried vanilla powder to the regular egg whites if you did not have the vanilla egg whites. The bread was much more moist than the original recipe.
This looks very good. Just a note, I’ve been using confectioners sugar instead of allulose bc Im not on any type of health plan that limits sugar and I’d rather use the real thing. I use less sugar than allulose and it comes out very nice. I’m looking forward to trying this whole egg powder version. I think it might be more filling as well as having more substance. It looks more like bread in your video. Thanks for doing the experimenting so I don’t have to. 👍😊
Awesomeness... I'll try this soon
thanks for the test. good info.
Hi Nili, I would encourage you to do an experiment with changing the amount of egg white powder. I personally think I have figured out why egg white powder is in the original recipe. 1 cup was way too dry for me; I choked trying to get it down. I have seen on many channels a variation using 1/3 cup of egg white powder - and while the immediate result was okay, 24 hours later the texture was like a wet sponge. (I did research the reason for this and what I found was eggs have a lot of moisture so for me, that explained it) The current version I am using is 2/3 cup of egg white powder; that is not dry and also keeps well not having that wet sponge texture. The loaf form also does not work for my family; the texture is very different from using the silicone round mold to make individual buns.So it's my opinion that the whole reason the egg white powder is in the recipe is to prevent that wet sponge texture.
Great comment! So, if I understand you correctly, the best texture is achieved by sticking with the egg white powder but reducing the amount from 1 cup to 2/3 cup correct? Any other suggestions out there?
@@tomsmith2013 yes. Ketogenic woman here on yt also uses 2/3 cup for the same reason. I've also heard about adding nutritional yeast for a more bread-like taste; some add active yeast for the same flavor. I also just use 2 tbsp of allulose instead of 1/4 cup and it browns just fine.
@@hollinaomi Thanks Holli! I actually use 1 tablespoon of allulose and it browns fine as well. Also, as the main source of carbs in this recipe, less allulose is even less carbs! I have tried using garlic or onion salt as well which works well if you like either flavor. Using Indie's idea of using half egg white powder and half whole egg powder makes the bread more moist. I use a sift to add it to the batter because its faster with no clumps and seems to deflate the batter less.
~ I'm really excited to try this new version - it sounds like has what I've been missing from the egg white bread! :)
Sidenote: I need a new mixer and was wondering what the quart size of your mixer bowl is?
Thank you. ♥
I think that looks delicious ! So excited. I'm thinking the zanthum gum is causing the moisture in combo with the egg yolk. I am so doing this. Thanks !!
I didn't use any xanthan gum. Just cream of tartar, salt and allulose!
@@IndigoNili wonder if you toasted it or make french toast?
Xanthan gum makes it more stable and thicker.. doesn't add moisture, xanthan gum is a thickener.
I’m a bit curious as to whether the egg whites only bread actually soaks up more egg when making French toast because it is dryer? Have you already shown us toasted? I’d be surprised if you didn’t but I don’t actually remember it, if you did.
Toasting is good 👍🏼 I haven't tried French toast yet but it's on my list to try!
Is this the method you will be using from now on?
I'm just now trying the egg white bread and my adult son loved it...!
I'm going to do a video soon about what my go-to recipe is now... Spoiler: I use different recipes for different things! 😊
I think I'm going to have to try this. My egg-white bread is hard for me to swallow(I have a condition) unless I slather with butter or dip in olive oil.
The 2nd loaf look beautiful. What brand bread knife do you use it look like it cuts so smoothly. Also could you do a video at some point on how you make the baked oatmeal. Thanks have a wonderful weekend.
Thank you! Look better even.
Charity is a girl after my own heart! Cinnamon toast is good - cinnamon sugar bread is wonderful!
Thank you Indigo this is wonderful May ask How much $ was the dry whole egg protein and what the macros on those 2 experiment !love your video !
i tried this oh boy deflated bad so see when it comes out thks Diane bolt Ontario Canada very first one was a complete failure im still learning
I have tried this twice. Both times a no-go! Even trying to fold the egg powder in gently with a mixer my batter collapsed into a thick liquid. After baking my bread as usual it was only about 2" high. It actually wasn't bad tasting and after cooking an Italian sausage patty and putting it on the "slab" it was actually quite tasty. Comparable to a Sausage McMuffin with egg. Also, the bread was definitely not dry as before. I think next time I'm going to cut the whole egg powder in half and use a popcorn salt shaker to evenly distribute it before baking. Guess we'll see.
If you get another failed batch try cooking it like pancakes. That's worked well for me so I don't waste the ingredients!
@@IndigoNili Actually I tried it again today and it turned out really good. I folded in the egg white powder with a tablespoon of Italian seasoning and then used a shaker to add whole egg powder. Scooped the batter in the pan and baked it and it turned out great. Thanks!
That's great! 🎉
I don't know if I missed the answer. Was it less dry the next day after baking? I eat my sandwiches with a drink to swallow the egg white powdered bread.
Thks for this amazing video
I was just wondering if you have the macros for this one so I know how to adjust it with my daily allowance please
Thk you!
Needed to make some bread so I just did this but used what I had on hand; the whole egg powder is almost a week for delivery. I used 50/50 whey protein powder and heavy whipping cream powder for the fat content to see what would happen. I also added some yeast (not bloomed) into the dry mix. It held and rose just find. Taste test should be interesting.
Sounds interesting! Keep me updated! 👍🏼
@@IndigoNili It worked ok. Little under done as by Murphy the power went out at the 30 minute mark and I had to rebake for 5 minutes once it came back on (out for 10 min). It tastes fine and has good density, It didn't sink much/comparable to original recipe, but will need to try again to get proper results.
Usable as a pound cake on a regular eating day. Thanks Nili.
And mmmm cinnamon sugar bread
@@RecoveryTidbits yes or cocoa and cinnamon or cocoa and instant coffee for a breakfast/snack bread
Great experiment and love your kids they are so cute!!! Would you recommend using less allulose with this one??
I think you could probably get away with just 2 tablespoons easily
Double the Alulose add a little vanilla flavor. Keto pound cake
This is awesome for me! I have all but given up on the egg bread because I cannot get it to be not dry for me. However I do not use sweetener or the cream of tartar because I try to only use the animal products
I'll bet that would be nice made with powdered cheese added as well.
How goes this compare to the egg white bread with 2 or 3 fresh yolks added? I can’t remember if you have done that or not. Thanks for all the experiments you have done for all of us!
I'm going to do a video on that soon!
Have you ever made a egg fast chaffles, n then use it as bread, like a egg sandwich, or put a hamburger patty in between two chaffles
I did see another gal on you tube who made egg white tortillas.cant remember her name.?it's not the Keto vegan lady but maybe Keto ----? Definitely going to try this tho.thx
I wonder if it is possible to dry the yolks after separating them from the whites, this could save you money if then you can use them with the egg white powder thus using less and extending its use. Just a thought :)
I have found good results adding the yolks in my protein bread. No need to buy whole egg powder.
You still add egg white powder, right? My hope is that people who can't get the egg white powder can find whole egg powder more easily
I've experimented with adding yolks back too and that'll be coming in another video soon!
Do you add egg white powder plus yolks?
I add in only 3 Tbls of egg white protein powder at the end of whipping up the whites then gently fold in 3 yolks. The bread comes out not so dry plus I’ve heard for blood sugar control it’s better to have the whole egg because of the fat. Plus Dr Ekberg said our bodies utilize 48% of the protein in a whole egg but only 17% in just the white. The whole egg makes a perfect protein.
@@IndigoNili Adding yolks back will make it similar to the loaf forms of cloud bread out there, though I'm sure it will be sturdier with the addition on some type of protein powder. I'll be very interested in your next experiment. Adding yolks is fine for the keto and low carb world, just not for the folks cycling PSMF. One one hand, I'm learning how to use excess yolks (I've made maple curd, chocolate budino (italian pudding), a failed coconut cream budino that became lovely no-churn ice cream, baked egg yolks in cauliflower hash brown nests, french-style french toast, next for me was to be yolk-only mayo) but on the other hand not having yolks hanging about would mean no extra work.
Please tell us how you get the bread kind of like not sticky in order to put it in plastic bag. I just let mine get really cold first. Yours doesn't seem to have any condensation though
Does the whole egg powder version seem denser? I’m wondering (if so) whether it might work better for that sloppy joe you did previously. That looked to me like the meat mixture kind of soaked through a bit. I know that’s why they call them ‘sloppy’ so it probably would be the same problem whatever bread is used (except possibly focaccia?).
I wouldn't say it's denser... It's softer. 🤔 I'm going to be trying my pockets/buns with this new dough and see how it goes 👍🏼
The whole egg powder is denser. For 1 cup of it weighs 112 grams vs 1 cup of the egg white powder weighing only 80 grams when she weighed it in the video.
I only put 80g of the whole egg powder in the recipe. I was referring to the end product (the bread) when I said it isn't denser... Not the powder itself.
Question - what is inn egg whites protein powder?? Just egg white?? I know it seems like a stupid question but I was curious. I can buy a snap tub of white white powder at ShopRite. I would think it's the same?? I've bought it before and all it is is egg whites.
Yes, just egg whites. 👍🏼
@@IndigoNili
Then I will try making the bread with the eggs and see how it comes out. I've got dried eggs in my pantry.
i actually experimented with whey isolate unflavored with egg whites and i find it more resembling a bread instead of using egg white powder which resemble like a sponge.
then i used 50:50 ratio whey isolate and egg white powder and i got like the inside more resembling a bread and the outside isnt gooey and sponge like and it can break more easily. tomorrow ill try 65:35 whey isolate to egg white powder ratio.
ofc i am using xanthan gum and cream tartar and salt.
i will experiment with ultratex/expandex 5g as well.
OK, so... 1/2 and 1/2? This recipe really means so much to me, not being able to have gluten and despise gf replacement products.
Seems a little more sweetener and you'd have a usable cake formula. Just want to avoid the toasted skin. Maybe sub some other sweatener that doesn't brown for some/all of the Allulose.
I use to make regular cloud bread before I found the psmf recipe. I am going to try this recipe using my unlimited supply of egg yolks before I purchase whole egg powder.
Just curious... why didn't you lift the beaters out of the bowl before you added the powder and then put the powder deeply into the batter, then beat it so the powder could be evenly distributed throughout the batter?
OMG! HA! I commented before watching the whole thing! great minds!!!
💯👌🏼
I was wondering if I wanted to make the bread more sweet using stevia powder, when would you recommend adding it in? At the beginning with the egg whites or at the end with the whole egg powder?
You could probably add it at the beginning with no problem but if you want to play it safe, add it at the end ☺️
@@IndigoNili thank you!!!
I accidentally ordered whole egg instead of egg white for my first attempt at making the “bread”. I can honestly say I prefer the whole egg. I find the egg white texture more like a polystyrene foam that sticks to my teeth. The whole egg is much better in my opinion 🇦🇺
you lovely kids what your eating i love this also on keto bread yum
I have made it with eggs only adding the yokes at the end like when you add the powder egg whites at that time and add 1 yoke at a time then bake its delicious. Try it.I also have tried the same mixture n added onion powder 1/2 teaspoon n garlic powder 1/2 teaspoon and 1/2 teaspoon of nutritional yeast seasoning ( for bagels. ) It's good.
I've been experimenting with adding in yolks. A video will be coming soon! 👍🏼
@@IndigoNili Awesome I love your recipes!
Aside from adding additional protein, what is the purpose of the egg white powder? Can it be eliminated entirely?
Do you not add nutritional yeast and regular yeast to your mix for flavor?
The moistness might also be achieved by folding in some of the egg yolks that were separated from the whole eggs.
Yes, that experiment is coming! This experiment was for those that may not be able to buy egg white powder 👍🏼
Can i make this kind of bread on a frying pan?
Do you know the macros of this loaf compaired to the egg white bread?