[QUOTE=j3nn;1160919]I like the way they taste but they don't hold up too well for sandwiches because they are so fragile and crumbly.[/QUOTE]
Trust me guys, use 4 oz of cream cheese and 3 eggs, they don't come out crumbly, they are soft and more bread like! They've held up to toasting, burgers, sandwiches and grilled cheese!
I haven't yet mastered the dexterity of 'folding', so I think I'll just stick with lettuce leaves for now, and probably ever. Too much work for me. I'd rather cook a steak and potato instead;)
[QUOTE=Graycat;1161009]I haven't yet mastered the dexterity of 'folding', so I think I'll just stick with lettuce leaves for now, and probably ever. Too much work for me. I'd rather cook a steak and potato instead;)[/QUOTE]
I know what you mean, sometimes it is a lot of work to do stuff like this. Sometimes I don't even bother with the lettuce leaves, and just eat the contents of a burger/sandwich with a knife and fork! (or if no one's looking, my hands. Mmm lol. I'm so ladylike.)
Howeeeever, when you've got bread cravings, and you actually are willing to do the work and experiment in the kitchen, it's good to know that there are little things out there that can get you what you want without completely throwing you off the wagon! I definitely wouldn't make these all the time, but if the mood strikes.... why not!
Ah! Looks like egg temperature is my problem. Thanks!
Made these today with 2oz cream cheese and 1 egg. I fluffed the hell outta those egg whites! At the end I sprinkled Parmesan cheese, garlic powder and a bit of olive oil sprayed to go with my chicken breast. It was [I]okay,[/I] but I think id prefer it one of these ways, instead:
Mixed with honey/stevia to make a cheesecake type deal
Mixed with chunks of meat and melty Swiss or other omelet type things, but using the same frothed egg white method. It would've made a nice quiche kind of deal in a little ramekin.
However, as a sandwich bun bread? No... The texture and flavor were awesome, but not for that! Still, a lot of potential. I will be toying around with this a bunch in the future.
Just made a batch of these today. They came out a bit flat; I think I should have whipped the whites longer--I whipped them only for about 4 - 5 min. I don't know; I'm new at this. :p I had one after my fish & curry sauce brunch, and it was quite tasty. Going to individually wrap and freeze the rest.