Oopsie Rolls - Failure

[Kiki373]

I tried to make the revolution/oopsie rolls from Linda Sue's website last night....the results were not promising and were as flat and as runny as could be. My husband said "They don't look like rolls but they smell good." I said "I know".

I followed the recipe exactly; however, I think my issue was with not getting the egg whites stiff enough. How long do you have to beat egg whites to get them stiff? I was afraid I would over beat them. When I put the batter on the pan it was extremely runny - which means they did not rise at all. And after they were done cooking, I had to scrape them off the pan resulting in a crumbly mess.

I also noticed that some recipes call for baking powder - which I did not think was P3 acceptable. So I substitute 2 parts cream of tartar to 1 part baking soda. Does anyone else do this?

Another question....does anyone have issues stablizing using flax meal and almond flour?

[halebop]

Originally Posted by Kiki373

I tried to make the revolution/oopsie rolls from Linda Sue's website last night....the results were not promising and were as flat and as runny as could be. My husband said "They don't look like rolls but they smell good." I said "I know".

I followed the recipe exactly; however, I think my issue was with not getting the egg whites stiff enough. How long do you have to beat egg whites to get them stiff? I was afraid I would over beat them. When I put the batter on the pan it was extremely runny - which means they did not rise at all. And after they were done cooking, I had to scrape them off the pan resulting in a crumbly mess.

I also noticed that some recipes call for baking powder - which I did not think was P3 acceptable. So I substitute 2 parts cream of tartar to 1 part baking soda. Does anyone else do this?

Another question....does anyone have issues stablizing using flax meal and almond flour?

Someone will offer more help than I can...but I do know the egg white stiffness is key. They have to be to the point that they form peaks in the bowl and you can turn the bowl upside down and they won't spill out. I hadn't heard that baking powder was an issue in P3 - but I'm not sure (?)

[Zenngrl]

I think the baking powder is what makes it fluffier. My rolls were never "tall" but the had a defintie eggy consitency. I always bake mine longer to firm them up.

[debkeversole]

Originally Posted by Kiki373

I tried to make the revolution/oopsie rolls from Linda Sue's website last night....the results were not promising and were as flat and as runny as could be. My husband said "They don't look like rolls but they smell good." I said "I know".

I followed the recipe exactly; however, I think my issue was with not getting the egg whites stiff enough. How long do you have to beat egg whites to get them stiff? I was afraid I would over beat them. When I put the batter on the pan it was extremely runny - which means they did not rise at all. And after they were done cooking, I had to scrape them off the pan resulting in a crumbly mess.

I also noticed that some recipes call for baking powder - which I did not think was P3 acceptable. So I substitute 2 parts cream of tartar to 1 part baking soda. Does anyone else do this?

Another question....does anyone have issues stablizing using flax meal and almond flour?

i use almond flour on P3 be careful though some are sensitive to nuts during p3
i don't think oppsies are supposed to "rise'
ok i have a few variations on Cleo's original recipe and mine are prefect every time plus i have a kitchenaid with a stainless steel bowl which i think helps with the whipping of the egg whites i have never used baking powder or soda in them??
Cleos original recipe Miss Cleochatra she is a goddess!!

Ingredients

3 large eggs
1 packet of Splenda
1 dash salt
1 pinch cream of tartar
3 ounces cream cheese



Directions
This recipe comes from Cleochatra's "The Lighter Side of Low Carb" blog. There is a lot more about these rolls there, including a recommendation for special pans to cook them in.


Your Lighter Side...: Oopsie perfection at a good price


Preheat oven to 300 degrees.


Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.


In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).


Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.


Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.


Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.


Makes 6 @ about 85 calories a piece, >1 carb per.



Number of Servings: 6

OK i use 8 eggs and 8 oz cream cheese spray pans WELL, bake at 350(made my own oops and it worked AWESOME) AND i use those little disposable aluminum pans instead of right on a baking sheet or even my muffin top pan the disposable pans make them easier to make a little thicker and i think that helps
my walmart has the pans for cheap the round ones i use make perfect hamburger size rolls, i use the longer loaf ones to make hot dog and hoagie rolls i have 2 different sizes of this type of pans
another hint instead of gently folding um be a bit mean to those whites and yolks mine end up having very few lumps

i just wipe out and re use the pans until they need throwing away
picture of a couple of my rolls

[try2basunbeam]

I beat them to the point of no return. I use my kitchenaide turn it to it's highest setting and walk away. Seriously. I come back in a couple minutes and what was once just filling the botton of the bowl now fills the entire bowl. I'm talking about 8 egg whites, though. I remember a post I read on there. I'm going to see if I can find it, because it was hilarious. It was her response to someone struggling with making them...Here it is:

"You're doing fine! It's really trial and error when it comes to egg whites.

You definitely don't want to overmix the yolk mixture. I give it a few seconds, or just until the mix looks like runny scrambled eggs. There will be some chunks of cheese. This keeps the mixture colder and less liquid.

If you look on the outside foil of the cream cheese wrapper, it will show (or should) the ounce markers in lines along the edge. I cut off three sections for use.

The egg whites should be so perky, Posh Spice's breasts are jealous.

You want the whites so stiff that even a politician's demeanor sits up and takes note.

You want to be able to lift the mixer and see visible points where the whites are left protruding. VERY stiff. You can easiy beat for 3-5 minutes or more-- so don't give up! Creamy isn't good enough.

I think we just tackled the two major things! a lot of folks tend to think egg whites are either spoiled or done when they turn foamy... it takes a lot longer to beat egg whites than that.

Let me know how it works out!

If you're leery, try making 1/3 of a batch for practice (1 ounce cc, one egg-- 2buns) until you feel confident! It's a lot less worrisome when you're not worried about wrecking a batch! Just practice beating those whites"

[nmbnancy]

Deb -- Your picture of your rolls are great. You definitely have practice making them

[debkeversole]

Originally Posted by nmbnancy

Deb -- Your picture of your rolls are great. You definitely have practice making them

thanks! but ever since i made the mistake of doing them at 350 and have not been gentle with them at all they have turned out perfect everytime! anyone can do them that was my mock egg mcmuffin was good too!