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Old 06-06-2013, 06:24 AM   #1
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Strawberry Egg Puffs

A delightful way to get your eggs in:
These little breakfast treats came about as a result of a kitchen mishap. I was intending to make a giant Oopsie cinnamon roll, but right when I switched my ancient Hamilton Beach electric hand mixer on, it just sat there in silence. Not surprised, as it’s over 30 years old. I certainly have gotten my money’s worth out of THAT thing!! I knew there was no way I was going to ever get my egg whites whipped stiff enough with my immersion blender. I did try, but it just wasn’t happening.

I simply didn’t feel like scrambled eggs this morning. Really wanted a sweet breakfast for a change, as I hadn’t had anything sweet for breakfast in ages. Besides, I had promised my husband a cinnamon roll for breakfast! I had to think quick on my feet. Looking in the fridge, the beautiful, ginormous strawberries I bought yesterday were right at eye level. I thought a moment, glanced over and saw my Ebilskiver pan hanging nearby and the light bulb went off! These are a VERY pleasant way to have your eggs in the morning when you’re kind of burned out on plain old eggs. Hubby was happy, too. These little breakie treats are suitable as soon as you reach the berries rung of the Atkins Phase 2 OWL carb ladder. They are also suitable for Paleo-Primal followers. I found 3 of these filled me up nicely; hubby ate the remaining 4. You would definitely want to double the recipe for a larger family. These remind me of little versions of baked German Pancakes!

INGREDIENTS:

4 eggs
2 T. sugar equivalent of your favorite sweetener
1 T. flax meal
1 T. whey protein (unsweetened, plain)
½ tsp. vanilla extract
2 extra large strawberries, sliced

DIRECTIONS: Preheat the oven to 350º. Break the eggs into a mixing bowl. Whip well with a whisk. Add all remaining ingredients but strawberries, whip with whisk until smooth and set aside a moment. Stem and slice the large end of the strawberries into 7 nice large slices (cook gets to eat the pointy tips ). I used my non-stick Ebilskiver pan that has 7 ½” deep slots, but a muffin top pan would work for this also. If you have neither one, you could use 7 slots of a regular muffin pan (to keep the per-serving stats below accurate), but allow perhaps a few more minutes cooking time as they will be a little thicker. I lightly oiled my pan just because EVERYTHING seems to stick on me if I don’t. I’ve learned. Give the batter one last whisking to incorporate any settling ingredients. I used a 2 T. measuring cup to dip out 7 equal portions of batter into the cups, evenly distributing the remaining batter. Gently set 1 slice of strawberry in the center top of each one. Pop into your preheated oven and bake about 15 minutes or until puffed up and firm to the touch. Expect them to fall level as they cool off. OPTIONAL: Dust with powdered erythritol

NUTRITIONAL INFO: Makes 7 egg puffs, each contains:

53 calories
3.4 g fat
.91 g carbs, .43 g fiber, .48 g NET CARBS
4.5 g protein
41 mg sodium
64 mg potassium
15% RDA Vitamin B12, 17% selenium, <10% all other macronutrients
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Old 06-06-2013, 08:19 AM   #2
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So pretty. I love watching stuff made in those pans -- with the little sticks lol. I've been wanting one for the longest time.
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Old 06-06-2013, 10:12 AM   #3
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I haven't had it all that long. Stumbled upon it at my Tuesday Morning store. Funny thing is I've not tried Ebilskivers in it yet. Just biscuits, cookies and these Strawberry Puffs. Low-carbing Ebilskivers is going to be one of my next low-carb experiments.
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Old 06-06-2013, 10:18 AM   #4
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Our son's fiancée received one as a gift (along with a sort of kit with the sticks and a baking mix). Whenever we visit, she always has us over and has made the most delicious muffins (both sweet and savory) with her pan. I loved watching her manipulate the sticks when turning them in the pan.

If you low-carb it, I'll definitely get the pan lol.
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Old 06-06-2013, 11:01 AM   #5
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My Ebilskiver pan doesn't have the classic rounded wells I see in this country. This is a pic of what was marketed (in Swedish or Danish on the cardboard packaging) as being for ebilskiver. But to me, mine is more like a deep-well small muffintop pan IMO:
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Old 06-06-2013, 11:20 AM   #6
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My folks used to love driving to Solvang whenever they were in California. I think there's a shop there that specializes in ebilskivers...or a day of celebration. I looked it up on youtube once -- so festive and everyone was having a great time.
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Old 06-06-2013, 02:08 PM   #7
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I might try making these Strawberry Egg Puffs like they make ebilskivers next time (actually put batter on top and flip). The video I watched one time said a good basic pancake batter put down by 1 T. amount, then your filling, then 1T. more batter to seal works just fine. In the video, she flipped them with thin kebab bamboo skewers, but I would think two kitchen forks with long tines would work just fine, so long as you didn't scratch the edges of the wells with the tines. I can think of all sorts of fruit/nut/jam/sweet fillings for these, as well as shrimp, crawfish or Greek/Italian meat/feta fillings.

Last edited by buttoni; 06-06-2013 at 02:09 PM..
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Old 06-06-2013, 07:11 PM   #8
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These really look like a good change of pace for breakfast I could see using any fruit in these puffs: blueberries, peaches, etc. now with all the summer fruit available.

Thanks for the recipe, Peggy.

Tracy
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Old 06-06-2013, 08:17 PM   #9
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Ginny Larsen has 2 low carb Abelskeiver recipes on her website (she calls them puff pancakes).
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Old 06-07-2013, 06:38 AM   #10
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Thanks, Jake. I just checked our Ginny's recipes. I'm looking forward to getting a little more experienced with these little Ebilskivers. I've heard of them, but never tried them before. When I bought my pan (which isn't a classic ebilskiver pan), I honestly didn't know what they were. My mom made such things, but called them fried pies. It's what they are really, just in miniature.
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Old 06-07-2013, 09:01 AM   #11
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Yum! I'd fill mine with lemon curd or chocolate -- endless possibilities.
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Old 06-07-2013, 11:23 AM   #12
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I vote for lemon curd!!
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Old 06-07-2013, 11:45 AM   #13
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Those look good! Thanks for sharing!
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Old 06-07-2013, 01:28 PM   #14
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I suspect a dab of cream cheese underneath the strawberry slice would have been good, too, but I didn't think of that. Or maybe underneath blackberries or a dollop of blackberry SF preserves! Gee, I just keep thinking of different ways to do these! Cream cheese under a dab of crushed pineapple. Mmm. I need to get off this thread before I cave and go eat something I shouldn't.
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Old 06-13-2013, 06:40 AM   #15
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I made these up today with 1 small mashed banana (no strawberry slice) and those came out real good, too. I had to cook them a wee bit longer though, around 18 minutes.
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Old 06-13-2013, 12:16 PM   #16
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Um, first of all subbing.

Secondly, I want one of those pans!
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Old 06-13-2013, 01:19 PM   #17
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I found mine at Marshalls for about $12.00 maybe. It's heavy cast (aluminum?) with a very nice non-stick surface. The brand is STARFRIT. I had never heard of the brand, but Chefs Catalog and Amazon carry a few pieces of their cookware. When I Google, I can find one of their traditional Aebilskiver pans (with the spherical cavities) but not the particular pan I have pictured above. I wasn't sure I'd use it very often, but with low-carb biscuits and batters, I've actually ended up using it quite a bit.
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