If you load that batter into a 1gal ziplock bag (or large pastry bag, if you have them) and pipe the batter into those molds it makes things much more neat and less messy, just a tip!
You are incredible! I just lost a pretty significant amount of weight. I don’t want to go back and undo what I’ve accomplished. Finding your channel to help me still enjoy some of my favorite foods with out compromising the carbs is simply amazing! Thank you so much for the God given ideas you have! The willingness to experiment and to share what you’ve discovers is brilliant! FoodNet work needs to give you your own show! I can watch your channel for hours! As it is 1:20am eastern standard time and I’m smoking in every minute! God bless you young lady!!
I used the bread dough and made cinnamon rolls with it. I mixed butter, cinnamon, pumpkin spice, and brown surger swerve for the middle and and put some of the dough mix on top. When done I mixed vanilla, cream cheese, and regular white swerve for frosting. Thanks for all your ideas. This bread had revolutionized my keto diet. I love all your ideas on how to use it!
Regular granulated white Desarae, or the powdered? Thanks- in advance =) *Absolutely YES~ in full agreement w/this bread being the single biggest game-changer yet...or at least in the top three, Yay us!
@@LifeMoreThanCheckingBoxes Yes, I've used just about every brand & type over the last few years~ was just curious if you meant the white granulated or the white powdered (confectioner's) ~ thank you so much for letting me know!
Instead of a piping bag, I use disposable bags and just cut the corner off for deviled egg filling, and I would use it to top the sausage patties, would work on the hot dogs too. Easy cleanup!
Can I just say...You are one incredible DYNAMO !! All this for us, plus canning, running a household(with adorable kids),and chickens. Thank you! Love being in the kitchen with you. Even tho I feel like a total slacker compared to you. LOL
My trick to reheat my PSMF bread in the microwave and maintaining the soft texture is putting a cup of water in the microwave as well. The water in the cup with absorb some of the heat so it doesn’t turn the bread too hard.
I’ve been LCHP for over 3 years and in the first 3 months , I was trying all sorts of replacement recipes until I got frustrated and stopped. Your videos have given me new hope that I can have hot dogs and buns for all sorts of things. Thanks!
seriously!! has totally changed my life! sounds so funny, but a new diagnosis of celiac has me restricting something awful, especially missing those grab and go easy meals. With this "bread" option the clouds have parted for me! All replacement foods are so gross to me.
@@IndigoNili Unfortunately we have no allulose in Austria, and so I did the bread without allulose and added a bit erythrol ("Xucker") in it instead of allulose. Outcome: the first bit was great, like a sandwich.I was happy and took it with me for the next day on a coffeeshop. (Overnight after cooling down I put it in the fridge) I thought this bread with bacon and eggs must be real good. But as ate it, it tasted very eggy and bad. It was very dense in its consistency and hard to swallow. With a weird aftertaste. At home I tried the next day to make toasts from it. But the same: a weird eggy taste. I do not know what I have done wrong, ) did all like in the recipe, but added only a pinch of erithrol to it (otherwise all was the same and in very good quality). Have someone some advice for me what I can do to make it better? Will yeast help? )how does ist taste with a teaspoon of nutrinonal yeast?
I add both rapid rise yeast and nutritional yeast for flavor. We also like Everything But The Bagel Seasoning or a rosemary and garlic blend in it too. I think it is best toasted, but not bad out of frig.
I forgot to mention I use carton egg whites and do 1/3C of egg white powder for each 1 C of liquid egg whites. Maria's recipe uses quite a bit more egg white powder and I did notice it tasted much more eggy.
What fabulous ideas! Inspired, I stirred some green chillies into shredded chicken, added some cream cheese and seasonings (garlic, creole, and salt) and followed your process for baking. Incredible! So excited to get some of these frozen for upcoming travel. Thank you so much!
We made Scott eggs in tiny balls..w the silicone deep extra large truffle pans.. or mini muffins... yes the hot dogs work like that... we use pretzel drops to make them pretzel dogs.. we also sprinkle bacon crumble and cheese on top of the break fast. Sliders.. ! We made sloppy Joe's last week.. stuffed buns 😋
I've never been able to do a dozen eggs in my kitchen aid. I always make a half batch. And then have to bake immediately so the whites don't fall. Really enjoy that you are trying all the combos for us.
Nili! As I don't have bun pans, I put a thick layer of batter on the bottom of a loaf pan, topped that with fried sausage meat & salsa, then covered with more batter. Baked 25 min. Made 4 open pockets!
Found your channel today when Wendy from loving it on keto, mentioned you. Now I have to binge watch all your videos! Loved this experiment on all these different hot pockets, thanks for making my life that much easier!👍
I made the small round pizza rounds today for the first time. I was skeptical. They turned out really good. I have made the egg white bread and wasn’t totally sold but when you add pizza sauce and cheese, they were quite tasty! If you are as skeptical as I, trust me..even my Italian husband said they weren’t bad!
Hi, I have been keto three years, and I just found your egg white bread video about a week ago. I made my second batch today. I loved my first batch, but it lacked the vaguely sweet taste that white Wonder Bread has when we were kids, so I put my allulose in a coffee grinder to powder it, and I put in about 3/4 cup of allulose. It is SO awesome! I think I could add more to make a angel food cake, but I'm satisfied with the bread for now.
22:53 If you like making your own spice mixes, taco seasoning and chili seasoning are so very similar. They basically have the same ingredients, but for taco seasoning you let the cumin overwhelm the chili powder, and for chili mix, you let the chili powder overwhelm the cumin.
Thanks for your videos and experimenting. Glad I’m subscribed to your channel. I love this low carb egg bread. Thanks again for the ideas and simple recipes
Back in the day, when I defrosted bread in the microwave, I would wrap it in a lightly damp paper towel wrapped around it and it kept the bread from getting hard. Try that trick to see if that would help
Tried something new tonight. I used your bread recipe and increased the allulose another cup and added a teaspoon of vanilla. I put them in 2 loaf pans so it would not be too high. Waiting now for them to cool. I’m hopeful no it’s more like angel food for a dessert cake with strawberries and heavy cream.
I know this old and gonna try this but one suggestion (if not given on this thread)-is the Pattie’s are too big. Try smaller ‘sausage patties’ so that the batter will ‘seal’ itself on the edges. Doing that this will be successful I believe. Love your channel ma’am. Carnivore eating-your give ‘gentle alternatives’ to add with little compromise. 🙏🏾
Wow, living dangerously! ;--) Awesome ideas & demos. Got me hungry. They all looked yummy. Love how taste testers are honest in their review. ♡ Safe journeys & be well.
Thank you Indigo! You have really gave me some great ideas to jazz up PSMF days!! I really enjoy all you videos!! You’re a wealth of knowledge!!! I am so addicted to the PSMF breads!! Sometimes it’s too good to be true! Lol..
Haha…I’ve been making chili rellenos in my little skillet for breakfast, just egg white, yolks blended in …bottom crushed pork rinds, egg whites, chopped chili’s, cheese then top with remaining whipped eggs…put a lid on it and easy cook it on the burner for a few mins…numm…
I think I’ll fast hot sear an angus patty. Not cooked fully because it will finish cooking with the bun. But I like the taste of seared meat. I’ll see how this works.
All that fluffy egg white in the mixer 😺. Seems like a lot of work but it will be easy for you to have on hand during your vacation. It's fun and educational to watch you experiment.
Thank you for all of your testing with different ideas with egg white bread! I already love the bread, and now I have so many more ways to make it! LOL… seeing your mixer just helped me to decide on keeping my 6 qt. that I’ve had for like 16 years. I’ve been thinking about downsizing it for one I could justify keeping on the counter, but the 6 qt fits the batch of egg white bread so well that I’ll stick with that one 😂
I made some pizza buns the other day. I cooked them for 25 min. The bottom of the buns were a little soft. Probably should have cooked longer. However, do you think putting a layer of cheese under the batter might make the bottom more crispy? I know that works for chaffle.
I like this idea, and I'd like to make runzas this way, but I'm thinking because of the moisture from the cooked ground beef and cooked cabbage, the bottom portion would have to be par-baked. I'll have to try that.
The next time you get a microwave oven get a Panasonic with Inverter Technology. The difference is that the Panasonic is a true % of microwaves where as the others are always on high no matter what percentage you put it on. For example let's say you put something in a microwave at 50% for 10 minutes what happens is that the microwaves are at full strength constantly on and off for 10 minutes. With the Panasonic when you choose 50% it is half strength microwaves. For example my Panasonic has 10 power settings. I use the lowest setting to melt butter and it melts perfectly without splattering. That's because the actual microwaves are at a very low strength. I also defrost meat without it cooking at the edges etc.... I really love mine.
Always love your videos and seeing your family grow. One random idea for reheating the frozen rounds: try it like reheating a tamale - wrap in a wet paper towel and zap in 30 seconds increments at full power, rotate each increment. Also, I'm starting to miss your chicken-side-chats! Have a nice vacation!
Not sure if this will work for your wonderful creations, but they seem similar enough to the Jimmy Dean Delights frozen breakfast sandwiches that I eat. To heat them up you loosely wrap a paper towel around the sandwich and microwave on 30% power for 90 seconds. Then you flip it over, and microwave on high for 50 seconds, and let rest in the microwave for 1 minute. I never used to let it rest for the 1 minute because I was hungry and wanted to eat, but then when I tried the resting, I got a better result. Just a suggestion. Thank you for all of your upbeat and pleasant content!!!
Hi there I’ve just found your channel and I’m wondering where you got your bun trays you cook in please? The red ones and your long grey/green ones please?
Here's my Amazon list for everything I use for making egg bread: www.amazon.com/shop/indigonili?listId=25246E1Q0X6L1&ref=idea_share_inf things keep going out of stock though so check back of that's the case!
@@IndigoNili thank you so very much for the super quick response!! I’m in Australia and we can’t get allulose here so I might go to a health food store and ask about a substitute. I’ve ordered my powdered egg whites on Amazon they arrive this week. Your videos are fantastic I’m a bit hooked 🥰 so I will go back and watch a heap. Thanks again 💜
I think I’d thaw and fry the sausage , also for that flavor sausage has. I’m thinking a beautiful cheese burger. Because the tops come off and you can add some sugar free salsa . Those remind me of my famous Stromboli’s. Don’t forget to make them look great with paprika you can do a jalapeño popper too. Can you use homemademayo
Excellent video content, testing and video porduction! Bravo! Thanks for experimenting for us and I like these quick keto meals! I will try these on my next batch. How do you get your mix so fluffy? How many minutes? Mine are not as fluffy or peaky! Your video and camera work was done well, and the food, girls and ambiance was done well. You are a natural and i've subbed.
I'm curious if you still make this kind of filled pocket/bun thing with more recent bread recipes that include more ingredients (including various fat sources) - or if the deflation of the batter with fat in it would happen too fast to make these feasible.
Adding to my previous comment: they taste best when warm. How should. We save them? Wrap in paper towel? Also , I added some ingredients to the basic egg bread recipe: yeast, seasoned salt. I did not add Italian seasonings as some do.
have you ever baked with mesh i used to use it when making pizza so the bottom could get a good crisp . like do they have a mesh baking bowl to really get that crisp all around ? just spitballing but thanks for the ideas
Could you use vertical toothpicks to keep the hot dogs and sausages from sinking down to the pan? Stick them through the meat to use them like 'feet' to space them up so there can still be some bread underneath?
If you load that batter into a 1gal ziplock bag (or large pastry bag, if you have them) and pipe the batter into those molds it makes things much more neat and less messy, just a tip!
You are incredible! I just lost a pretty significant amount of weight. I don’t want to go back and undo what I’ve accomplished. Finding your channel to help me still enjoy some of my favorite foods with out compromising the carbs is simply amazing! Thank you so much for the God given ideas you have! The willingness to experiment and to share what you’ve discovers is brilliant!
FoodNet work needs to give you your own show!
I can watch your channel for hours! As it is 1:20am eastern standard time and I’m smoking in every minute! God bless you young lady!!
I used the bread dough and made cinnamon rolls with it. I mixed butter, cinnamon, pumpkin spice, and brown surger swerve for the middle and and put some of the dough mix on top. When done I mixed vanilla, cream cheese, and regular white swerve for frosting. Thanks for all your ideas. This bread had revolutionized my keto diet. I love all your ideas on how to use it!
Sounds so good!
Regular granulated white Desarae, or the powdered? Thanks- in advance =)
*Absolutely YES~ in full agreement w/this bread being the single biggest game-changer yet...or at least in the top three, Yay us!
@@RV-there-Yet Swerve confectioners sugar and swerve brown sugar. Truvia also makes both. They have no carbs.
@@LifeMoreThanCheckingBoxes Yes, I've used just about every brand & type over the last few years~ was just curious if you meant the white granulated or the white powdered (confectioner's) ~ thank you so much for letting me know!
Instead of a piping bag, I use disposable bags and just cut the corner off for deviled egg filling, and I would use it to top the sausage patties, would work on the hot dogs too. Easy cleanup!
Can I just say...You are one incredible DYNAMO !! All this for us, plus canning, running a household(with adorable kids),and chickens. Thank you! Love being in the kitchen with you. Even tho I feel like a total slacker compared to you. LOL
Aww... thanks so much! ❤️
My trick to reheat my PSMF bread in the microwave and maintaining the soft texture is putting a cup of water in the microwave as well. The water in the cup with absorb some of the heat so it doesn’t turn the bread too hard.
That's a great tip! Thanks! ❤️
I’ve been LCHP for over 3 years and in the first 3 months , I was trying all sorts of replacement recipes until I got frustrated and stopped. Your videos have given me new hope that I can have hot dogs and buns for all sorts of things. Thanks!
I had given up on any replacements too! They were never worth the trouble. So glad I stumbled on Maria's recipe! A whole new world has opened up! 😂
seriously!! has totally changed my life! sounds so funny, but a new diagnosis of celiac has me restricting something awful, especially missing those grab and go easy meals. With this "bread" option the clouds have parted for me! All replacement foods are so gross to me.
@@IndigoNili Unfortunately we have no allulose in Austria, and so I did the bread without allulose and added a bit erythrol ("Xucker") in it instead of allulose. Outcome: the first bit was great, like a sandwich.I was happy and took it with me for the next day on a coffeeshop. (Overnight after cooling down I put it in the fridge) I thought this bread with bacon and eggs must be real good. But as ate it, it tasted very eggy and bad. It was very dense in its consistency and hard to swallow. With a weird aftertaste. At home I tried the next day to make toasts from it. But the same: a weird eggy taste. I do not know what I have done wrong, ) did all like in the recipe, but added only a pinch of erithrol to it (otherwise all was the same and in very good quality). Have someone some advice for me what I can do to make it better? Will yeast help? )how does ist taste with a teaspoon of nutrinonal yeast?
I add both rapid rise yeast and nutritional yeast for flavor. We also like Everything But The Bagel Seasoning or a rosemary and garlic blend in it too. I think it is best toasted, but not bad out of frig.
I forgot to mention I use carton egg whites and do 1/3C of egg white powder for each 1 C of liquid egg whites. Maria's recipe uses quite a bit more egg white powder and I did notice it tasted much more eggy.
What fabulous ideas! Inspired, I stirred some green chillies into shredded chicken, added some cream cheese and seasonings (garlic, creole, and salt) and followed your process for baking. Incredible! So excited to get some of these frozen for upcoming travel. Thank you so much!
That sounds so good! Thanks for the idea! ❤️
We made Scott eggs in tiny balls..w the silicone deep extra large truffle pans.. or mini muffins... yes the hot dogs work like that... we use pretzel drops to make them pretzel dogs.. we also sprinkle bacon crumble and cheese on top of the break fast. Sliders.. ! We made sloppy Joe's last week.. stuffed buns 😋
I've never been able to do a dozen eggs in my kitchen aid. I always make a half batch. And then have to bake immediately so the whites don't fall.
Really enjoy that you are trying all the combos for us.
I’m on a 72-hr Water Fast. I am 2/3 the way. Can hardly wait to bake some of these when I am eating again.
Cumin is a great seasoning for tacos. Something you can try in the future. Thanks for trying all of these great recipes!
Nili! As I don't have bun pans, I put a thick layer of batter on the bottom of a loaf pan, topped that with fried sausage meat & salsa, then covered with more batter. Baked 25 min. Made 4 open pockets!
Yum 🤤 I made pepperoni cheese sticks on my TH-cam channel last week. They were delicious!! Great idea for travelling 🥰🥰
Oh yum! ❤️
Found your channel today when Wendy from loving it on keto, mentioned you. Now I have to binge watch all your videos! Loved this experiment on all these different hot pockets, thanks for making my life that much easier!👍
Thanks so much for watching! ❤️
I'm wondering if relish that's been on paper towels would be good with the hotdogs. It all looks so wonderful! Game changer for me
I made the small round pizza rounds today for the first time. I was skeptical. They turned out really good. I have made the egg white bread and wasn’t totally sold but when you add pizza sauce and cheese, they were quite tasty! If you are as skeptical as I, trust me..even my Italian husband said they weren’t bad!
Did you bake the crust separately or all together?
Hi, I have been keto three years, and I just found your egg white bread video about a week ago. I made my second batch today. I loved my first batch, but it lacked the vaguely sweet taste that white Wonder Bread has when we were kids, so I put my allulose in a coffee grinder to powder it, and I put in about 3/4 cup of allulose. It is SO awesome! I think I could add more to make a angel food cake, but I'm satisfied with the bread for now.
I need to try angel food cake soon! ❤️
@@IndigoNili Please do! I'd love to see what you do to get that angel food taste. 🥰
22:53 If you like making your own spice mixes, taco seasoning and chili seasoning are so very similar. They basically have the same ingredients, but for taco seasoning you let the cumin overwhelm the chili powder, and for chili mix, you let the chili powder overwhelm the cumin.
You are now my new favorite channel!!! Love theses recipes!!
Thanks for your videos and experimenting. Glad I’m subscribed to your channel. I love this low carb egg bread. Thanks again for the ideas and simple recipes
Got to upgrade silicone cooking where so I can get the best out of this bread
Back in the day, when I defrosted bread in the microwave, I would wrap it in a lightly damp paper towel wrapped around it and it kept the bread from getting hard. Try that trick to see if that would help
That's a great idea! ❤️
You deserve a larger mixer for Christmas! Love your channel and recipes…Thank you for your dedication.
I think the cheesy sausage roll opening would be perfect to drop a fried egg into.
Oh you definitely need to do a Philly Cheesesteak video
All your dishes look really yummy. You are getting famous for your cooking show, I enjoy them all.
Invert a cookie sheet beneath each of your baking pans. It’s possible that it will really help with the over cooked, dark bottoms.
Tried something new tonight. I used your bread recipe and increased the allulose another cup and added a teaspoon of vanilla. I put them in 2 loaf pans so it would not be too high. Waiting now for them to cool. I’m hopeful no it’s more like angel food for a dessert cake with strawberries and heavy cream.
I need to try angel food cake soon!
Brazil here and u make my keto happier :) thank you
You're so welcome! ❤️
Thanks for the content!
I think that you should shop up the filling and add cheese to it, before you add it to the top of the batter.
Thanks for all the great ideas! Those hotdog buns would be a little “extra” with some pretzel flavor drops mixed in the dough 😋
I've never heard of pretzel drops! Brilliant!
excuse moi?
Wow!!! Look at all of these delicious “hot pockets”!!!! What great varieties!!! ♥️♥️♥️💐💐💐
Omg your amazing. I can’t believe all the recipes that you make. Thank you!!!
Just looking at these thinking of making sausage, pepper and onion stuffed ones.
I don't know if someone else suggested this, but I thought you had a dill pickle seasoning from Pork King. That would be good on the Sloppy Joe ones.
That's a GREAT idea! ❤️
I bought the next bigger size of KitchenAid. I think you would love how the batch of batter fits.
Those look really good. I would brown the sausage because it looks kinda pale in the bun.
I know this old and gonna try this but one suggestion (if not given on this thread)-is the Pattie’s are too big.
Try smaller ‘sausage patties’ so that the batter will ‘seal’ itself on the edges.
Doing that this will be successful I believe.
Love your channel ma’am. Carnivore eating-your give ‘gentle alternatives’ to add with little compromise.
🙏🏾
Wow, living dangerously! ;--) Awesome ideas & demos. Got me hungry. They all looked yummy. Love how taste testers are honest in their review. ♡ Safe journeys & be well.
Thank you Indigo! You have really gave me some great ideas to jazz up PSMF days!! I really enjoy all you videos!! You’re a wealth of knowledge!!! I am so addicted to the PSMF breads!! Sometimes it’s too good to be true! Lol..
Haha…I’ve been making chili rellenos in my little skillet for breakfast, just egg white, yolks blended in …bottom crushed pork rinds, egg whites, chopped chili’s, cheese then top with remaining whipped eggs…put a lid on it and easy cook it on the burner for a few mins…numm…
Love your creativity. You should collaborate with Maria on an update to her cookbook including all of your variations.
What if you used a hand mixer to mix in the egg white powder in? Might be less to clean.
I think I’ll fast hot sear an angus patty. Not cooked fully because it will finish cooking with the bun. But I like the taste of seared meat. I’ll see how this works.
All that fluffy egg white in the mixer 😺. Seems like a lot of work but it will be easy for you to have on hand during your vacation. It's fun and educational to watch you experiment.
Your a genius. A recipe genius. Ty so much for your work.
I looked up that whisk guard and all I read on it is that it is a whisk scraper to clean the whisk-not necessarily protect from splatter.
Good video. Some good ideas. Thank you. Have a great rest of your Sunday.
Thank you for all of your testing with different ideas with egg white bread! I already love the bread, and now I have so many more ways to make it!
LOL… seeing your mixer just helped me to decide on keeping my 6 qt. that I’ve had for like 16 years. I’ve been thinking about downsizing it for one I could justify keeping on the counter, but the 6 qt fits the batch of egg white bread so well that I’ll stick with that one 😂
Yes, a 6qt sounds really nice 😆
It would be nice to see how this would be with your new batter from egg white powder,
I made some pizza buns the other day. I cooked them for 25 min. The bottom of the buns were a little soft. Probably should have cooked longer. However, do you think putting a layer of cheese under the batter might make the bottom more crispy? I know that works for chaffle.
I like this idea, and I'd like to make runzas this way, but I'm thinking because of the moisture from the cooked ground beef and cooked cabbage, the bottom portion would have to be par-baked. I'll have to try that.
Thank you for all the wonderful ideas!!
Hi! Thanks for sharing, thank you for all of your dedication in kitchen. This really give me ideas to make & have on a 12 hr shift.
HAPPY SUNDAY AND HAPPY LABOR DAY WEEKEND! SHARED TO THE BURGH! HOPE YOU FILM ON VACA.
The next time you get a microwave oven get a Panasonic with Inverter Technology. The difference is that the Panasonic is a true % of microwaves where as the others are always on high no matter what percentage you put it on. For example let's say you put something in a microwave at 50% for 10 minutes what happens is that the microwaves are at full strength constantly on and off for 10 minutes. With the Panasonic when you choose 50% it is half strength microwaves. For example my Panasonic has 10 power settings. I use the lowest setting to melt butter and it melts perfectly without splattering. That's because the actual microwaves are at a very low strength. I also defrost meat without it cooking at the edges etc.... I really love mine.
Ooh... that does sound nice!
No microwave.
Always love your videos and seeing your family grow. One random idea for reheating the frozen rounds: try it like reheating a tamale - wrap in a wet paper towel and zap in 30 seconds increments at full power, rotate each increment. Also, I'm starting to miss your chicken-side-chats! Have a nice vacation!
That's a great idea! ❤️
Not sure if this will work for your wonderful creations, but they seem similar enough to the Jimmy Dean Delights frozen breakfast sandwiches that I eat. To heat them up you loosely wrap a paper towel around the sandwich and microwave on 30% power for 90 seconds. Then you flip it over, and microwave on high for 50 seconds, and let rest in the microwave for 1 minute. I never used to let it rest for the 1 minute because I was hungry and wanted to eat, but then when I tried the resting, I got a better result. Just a suggestion. Thank you for all of your upbeat and pleasant content!!!
Great idea! Thanks!
Hi there I’ve just found your channel and I’m wondering where you got your bun trays you cook in please? The red ones and your long grey/green ones please?
Here's my Amazon list for everything I use for making egg bread: www.amazon.com/shop/indigonili?listId=25246E1Q0X6L1&ref=idea_share_inf things keep going out of stock though so check back of that's the case!
@@IndigoNili thank you so very much for the super quick response!! I’m in Australia and we can’t get allulose here so I might go to a health food store and ask about a substitute. I’ve ordered my powdered egg whites on Amazon they arrive this week. Your videos are fantastic I’m a bit hooked 🥰 so I will go back and watch a heap. Thanks again 💜
I am so happy to have found you. Your girls are adorable.
Do you have to use egg white protein powder or could you use regular unflavored protein powder?
Wow!! Thank you for testing so many options. Definitely will try these🌟🌟🌟
Thanks a bunch! Very interesting, indeed!
Kind of reminds me of knishes!
Yeah, I think it would be better to cook the sausage patty first.
27:07 lmao 🤣..Great video tho, you tested everything thoroughly and I appreciate that..Great job 👌
That was one of the most unappetizing sounds ever! Lol! 😆 That bun went in the trash
Great video, with regard to your mixer problems, you are obviously batching beyond the limits of your bowl.
Yeah, I said that in the video
I love how you’re so innovative with the egg white bread! Thank you! I just love your videos ❤️
I will be glad when I can afford the dried egg white these look good
Just love your videos
I love your channel!
I think I’d thaw and fry the sausage , also for that flavor sausage has. I’m thinking a beautiful cheese burger. Because the tops come off and you can add some sugar free salsa . Those remind me of my famous Stromboli’s. Don’t forget to make them look great with paprika you can do a jalapeño popper too. Can you use homemademayo
Precious taste testers!
Wow great ideas
Thank you so much for these great recipe ideas. These all look uhhhmazing!
Amazon makes a splatter guard for the bowl
Thank you so much for showing us newbies your ideas!!!
What can be put in place of egg powder?
I feel suffocated from egg powder!
I have no problem with eggs
Wow! What a fabulous video! Thanks so much for being such a Rock Star 🥰
Thanks so much for watching! ❤️
Awesome!! Love these experiments of yours!
You could par cook the sausage, release some moisture, and then avoid them overcooking.
Awesome video! Luv the taste testers (they're adorable). This is the best idea 💡 😋
5 thumbs up - making me hungry - thanks for the tips will definitely have a try (ordered my egg white and whole egg powders) to get into these!
ALL of these look delicious! I will be making these for my family
Great recipes, can't wait to make them.
Excellent video content, testing and video porduction! Bravo! Thanks for experimenting for us and I like these quick keto meals! I will try these on my next batch. How do you get your mix so fluffy? How many minutes? Mine are not as fluffy or peaky! Your video and camera work was done well, and the food, girls and ambiance was done well. You are a natural and i've subbed.
I usually whip for about 8 minutes 😊
I love experimentation!!!
Great!
Have you tried adding in any seasonings when you add the egg white powder? To flavor the whole batch instead of just sprinkling the top?
Kudos for all your hard work. It sure saves the rest of us time and kerfuffles. I agree, needs to be thawed first.
I think the sausage would be better with a little browning action before putting into the batter. Cheese is always good in everything.
This was great! Please keep the ideas coming.
I'm curious if you still make this kind of filled pocket/bun thing with more recent bread recipes that include more ingredients (including various fat sources) - or if the deflation of the batter with fat in it would happen too fast to make these feasible.
5:45 the pan with the holes in it please link it
Adding to my previous comment: they taste best when warm. How should. We save them? Wrap in paper towel? Also , I added some ingredients to the basic egg bread recipe: yeast, seasoned salt. I did not add Italian seasonings as some do.
I just keep them in an airtight container in the fridge. Wrapped in a paper towel might be even better!
have you ever baked with mesh i used to use it when making pizza so the bottom could get a good crisp . like do they have a mesh baking bowl to really get that crisp all around ? just spitballing but thanks for the ideas
Do you now make these with the updated egg white and butter bun recipes?
Great experiments!
Could you use vertical toothpicks to keep the hot dogs and sausages from sinking down to the pan? Stick them through the meat to use them like 'feet' to space them up so there can still be some bread underneath?
That's an interesting idea!
I'd say, you need a bigger bowl for your eggs whites. Aside from that, I love your experimentation!