Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 22

lori121 · 01-19-2008, 01:10 PM

So do you put all the egg yolk into the egg whites at one time?? Or do you add a little at at time.??

CarolynF · 01-19-2008, 01:13 PM

Lori: This is what I do..take some of the whites out (after beating), and fold them into the
beaten yolks (to lighten them up), then just dump them into the bowl of whites..If you add it a little at a time, that requires too much folding..You don't want to fold any more than you have to or the air goes out of the whites and you have soup..

or pancakes.

lori121 · 01-19-2008, 02:21 PM

Quote:

Originally Posted by CarolynF

Lori: This is what I do..take some of the whites out (after beating), and fold them into the
beaten yolks (to lighten them up), then just dump them into the bowl of whites..If you add it a little at a time, that requires too much folding..You don't want to fold any more than you have to or the air goes out of the whites and you have soup..

or pancakes.

Thanks for the help.........

msdee54 · 01-19-2008, 02:38 PM

Ok, I'm hooked. I have the flu right now but as soon as I get better I'm going to make a batch of these so that i can do a clean induction. I had gotten hooked on the flax muffins because I loved all the variations I had with them (grilled cheese, french toast, bacon and egg sammies) but if I can do the same with these and not feel guilt while doing induction even better .

I've gained weight eating the Healthy choice low sodium, low fat soup while being sick but maybe this will be just what I need to get me back on the losing track.

Thanks Cleo

Cutie · 01-19-2008, 02:39 PM

Quote:

Originally Posted by msdee54

Ok, I'm hooked. I have the flu right now but as soon as I get better I'm going to make a batch of these so that i can do a clean induction. I had gotten hooked on the flax muffins because I loved all the variations I had with them (grilled cheese, french toast, bacon and egg sammies) but if I can do the same with these and not feel guilt while doing induction even better .

I've gained weight eating the Healthy choice low sodium, low fat soup while being sick but maybe this will be just what I need to get me back on the losing track.

Thanks Cleo

hey ms.dee!

hope you feel better soon!

shoelattegurl · 01-19-2008, 03:26 PM

Quote:

Originally Posted by shadowzip

I put my egg yolks and cream cheese in my kitchen aid mixer and beat them till fully incorporated and thick with wire wisk . I add a little of the beaten whites to lighten it up then fold together. No problem at all with thick yolks.

Cleo I froze some chocolate ones and they never even got hard just stayed nice and supple, and came out of the freezer great.

Did someone say CHOCOlATE?

How do you make chocolate revoloopsie's?

LovesDivine · 01-19-2008, 03:35 PM

Meatloaf sammich tonight! Wonderful!!!!

Boudica · 01-19-2008, 03:51 PM

Gonna make a new batch come tomorrow morning with italian seasoning and onion flakes.

About the only thing I don't like about this recipe (by no means any fault of Cleo's) is the frikken clean-up. 2 bowls, egg beaters, spoonatula, pan, cooling rack. Now I remember why I quit making Atkins Rev Rolls in the first place!

Luckily... these are good enough to displace any anger I have at cleaning up the mess.

~D

Dreamchaser · 01-19-2008, 04:11 PM

Cleo - You didn't forget about the one in the freezer did you?

cleochatra · 01-19-2008, 04:19 PM

Oh shoot! I forgot to pull the bun out of the freezer!!! I've been so busy today!

BRB

cleochatra · 01-19-2008, 04:21 PM

I have the bun out on the counter now. So far it looks like freezing was a success. Still supple. No apparent breaking down. Let it sit for an hour and I'll report back.

cleochatra · 01-19-2008, 04:23 PM

Thank you, Carolyn! I wanted to ask. I don't trust my own cooking prowess. LOL

shadow-- chocolate ones sound good! I hope they taste good, too!

msdee-- sorry you're feeling poopy. I hope you feel better soon!

Dreamchaser · 01-19-2008, 04:38 PM

Quote:

Originally Posted by cleochatra

I have the bun out on the counter now. So far it looks like freezing was a success. Still supple. No apparent breaking down. Let it sit for an hour and I'll report back.

Great news so far

Can't wait for the full report, I've been anxiously awaiting, LOL!

Dreamchaser · 01-19-2008, 04:41 PM

Oh yeah, you DO realize you're gonna have to pull it apart and carefully check the texture AND TASTE IT in order to give us an accurate report right? While you're at it, you might as well just eat the whole darn thing for a snack!

cleochatra · 01-19-2008, 05:24 PM

OK. I broke my bun.

It's still supple, but when it's thawed fully, it's a little more prone to flaking. Of course, I let it dry on the counter and not in the baggy. So now I'm putting my bun in a baggy to see if it will become plumper and more stable.

BB in a few to give try the new test.

KOO · 01-19-2008, 05:28 PM

I finally got to make these today, by accident I dropped the cream of tartar in the whites but they still seem to peak fine. I also however forgot to add splenda to them. They were still good, didn't look anything like the pictures though. I sprinkled boxed splenda on top of them and ate them that way. I probably overdid my splenda for the day but hey I could have eaten something alot worse.

pamk · 01-19-2008, 05:35 PM

I made them and they DO NOTtaste like EGG!!!!!!

They taste sort of like a slice of Challah bread, a mildly sweet egg-base bread.

My only problem was that they kinda fell once I put them on the pan and they came out flatter and thinner than your picture all bubbly. Maybe I need to slow the folding more?

Thanks Cleo, this will become a new toy to tweak and play with (and eat too)

haystar · 01-19-2008, 06:11 PM

Quote:

Originally Posted by KOO

I finally got to make these today, by accident I dropped the cream of tartar in the whites but they still seem to peak fine. I also however forgot to add splenda to them. They were still good, didn't look anything like the pictures though. I sprinkled boxed splenda on top of them and ate them that way. I probably overdid my splenda for the day but hey I could have eaten something alot worse.

The cream of tartar is SUPPOSED to go in the whites

I like my rolls without splenda-- I usually add garlic powder. However in the future when I use them as pancakes or french toast I'll probably throw the splenda back in.

KOO · 01-19-2008, 06:18 PM

Quote:

Originally Posted by haystar

The cream of tartar is SUPPOSED to go in the whites

I like my rolls without splenda-- I usually add garlic powder. However in the future when I use them as pancakes or french toast I'll probably throw the splenda back in.

LOL! Guess I am not as bad of a baker as I thought I was then.

The garlic powder idea sounds good thinking maybe a cheese added also would be good. Thanks for setting me straight on that!

haystar · 01-19-2008, 06:44 PM

Quote:

Originally Posted by KOO

LOL! Guess I am not as bad of a baker as I thought I was then.

The garlic powder idea sounds good thinking maybe a cheese added also would be good. Thanks for setting me straight on that!

I re-read it a few times wondering if I just made a reading mistake..

I know a few people who have added cheese. I personally haven't, so I don't know the amounts to put in....but I do know they've done it and said they came out great...so I bet you would love them!

haystar · 01-19-2008, 06:46 PM

Oh yes- and you must simply try oopsie pizzas! Add a spoonfull of tomato sauce, a sprinkle of mozzarella cheese, some dried oregano, and whatever toppings you want. put under the broiler for a couple minutes- they are amazing!

Alison Jean 71 · 01-19-2008, 06:58 PM

Quote:

Originally Posted by RoxanneRoxanne

I was all ready to bake these this morning for the first time, when I discovered that my husband bought low fat cream cheese!

I don't suppose that they'd hold together very well with low fat cream cheese.

I have been using 1/3 less fat cream cheese and they come out just beautiful. I have made them with full fat and low fat cream cheese and cannot tell the difference. I made 2 batches today. One sweet with cinnamon and one with garlic.

Dreamchaser · 01-19-2008, 06:58 PM

My first batch is in the oven right now. Say a little prayer for me!

haystar · 01-19-2008, 07:00 PM

Quote:

Originally Posted by Dreamchaser

My first batch is in the oven right now. Say a little prayer for me!

cleochatra · 01-19-2008, 07:06 PM

KOO-- you done good. The cream of tartar goes in the whites and the splenda in the yolks. Plenty of folks don't use the Splenda at all.

Dreamchaser-- good luck!

BTW, the roll that thawed came out fine. It is a little less supple, and more prone to breaking, but for something like an oopsie pizza or french toast or quesadillas, I think they'd be perfect! For a burger, I'm not 100% sure. A small burger maybe. I haven't tried that yet.

01-19-2008, 01:10 PM	#631
lori121 MAJOR LCF POSTER! Join Date: Mar 2006 Posts: 1,666 Gallery: lori121 Stats: 184/177/145 WOE: Atkins Start Date: Restart Aug 11, 2008	So do you put all the egg yolk into the egg whites at one time?? Or do you add a little at at time.??

01-19-2008, 01:13 PM	#632
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,504 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Lori: This is what I do..take some of the whites out (after beating), and fold them into the beaten yolks (to lighten them up), then just dump them into the bowl of whites..If you add it a little at a time, that requires too much folding..You don't want to fold any more than you have to or the air goes out of the whites and you have soup.. or pancakes.

01-19-2008, 02:38 PM	#634
msdee54 Senior LCF Member Join Date: Nov 2005 Location: New York Posts: 187 Gallery: msdee54 Stats: 248/196/150 WOE: Atkins/Stillmans Start Date: April 5,2007	Ok, I'm hooked. I have the flu right now but as soon as I get better I'm going to make a batch of these so that i can do a clean induction. I had gotten hooked on the flax muffins because I loved all the variations I had with them (grilled cheese, french toast, bacon and egg sammies) but if I can do the same with these and not feel guilt while doing induction even better . I've gained weight eating the Healthy choice low sodium, low fat soup while being sick but maybe this will be just what I need to get me back on the losing track. Thanks Cleo

01-19-2008, 03:35 PM	#637
LovesDivine MAJOR LCF POSTER! Join Date: Sep 2006 Location: Tampa Posts: 2,238 Gallery: LovesDivine Stats: 162/somewhere in between/130 WOE: Low Carb Start Date: restart again 6/28/08	Meatloaf sammich tonight! Wonderful!!!!

01-19-2008, 03:51 PM	#638
Boudica Very Gabby LCF Member!!! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 4,026 Gallery: Boudica Stats: 5'9 ~ 234/Size 18 jeans/Size 12 jeans WOE: Low G.I./Low Calorie Start Date: Every Day	Gonna make a new batch come tomorrow morning with italian seasoning and onion flakes. About the only thing I don't like about this recipe (by no means any fault of Cleo's) is the frikken clean-up. 2 bowls, egg beaters, spoonatula, pan, cooling rack. Now I remember why I quit making Atkins Rev Rolls in the first place! Luckily... these are good enough to displace any anger I have at cleaning up the mess. ~D

01-19-2008, 04:11 PM	#639
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,170 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	Cleo - You didn't forget about the one in the freezer did you?

01-19-2008, 04:19 PM	#640
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,707 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Oh shoot! I forgot to pull the bun out of the freezer!!! I've been so busy today! BRB

01-19-2008, 04:21 PM	#641
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,707 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I have the bun out on the counter now. So far it looks like freezing was a success. Still supple. No apparent breaking down. Let it sit for an hour and I'll report back.

01-19-2008, 04:23 PM	#642
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,707 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you, Carolyn! I wanted to ask. I don't trust my own cooking prowess. LOL shadow-- chocolate ones sound good! I hope they taste good, too! msdee-- sorry you're feeling poopy. I hope you feel better soon!

01-19-2008, 04:41 PM	#644
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,170 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	Oh yeah, you DO realize you're gonna have to pull it apart and carefully check the texture AND TASTE IT in order to give us an accurate report right? While you're at it, you might as well just eat the whole darn thing for a snack!

01-19-2008, 05:24 PM	#645
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,707 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	OK. I broke my bun. It's still supple, but when it's thawed fully, it's a little more prone to flaking. Of course, I let it dry on the counter and not in the baggy. So now I'm putting my bun in a baggy to see if it will become plumper and more stable. BB in a few to give try the new test.

01-19-2008, 05:28 PM	#646
KOO Big Yapper!!!! Join Date: May 2007 Posts: 9,097 Gallery: KOO Stats: Starting 183..Now 155..First goal 140...TBD	I finally got to make these today, by accident I dropped the cream of tartar in the whites but they still seem to peak fine. I also however forgot to add splenda to them. They were still good, didn't look anything like the pictures though. I sprinkled boxed splenda on top of them and ate them that way. I probably overdid my splenda for the day but hey I could have eaten something alot worse.

01-19-2008, 05:35 PM	#647
pamk Senior LCF Member Join Date: Jul 2005 Location: Buffalo Grove Illinois Posts: 96 Gallery: pamk WOE: Atkins, Shut my mouth Start Date: Too many times to mention	I made them and they DO NOTtaste like EGG!!!!!! They taste sort of like a slice of Challah bread, a mildly sweet egg-base bread. My only problem was that they kinda fell once I put them on the pan and they came out flatter and thinner than your picture all bubbly. Maybe I need to slow the folding more? Thanks Cleo, this will become a new toy to tweak and play with (and eat too)

01-19-2008, 06:46 PM	#651
haystar Funfetti Freak Join Date: Mar 2007 Location: Michigan Posts: 9,186 Gallery: haystar Stats: Happy :) WOE: Low G.I. / Moderation Start Date: 1/19/08	Oh yes- and you must simply try oopsie pizzas! Add a spoonfull of tomato sauce, a sprinkle of mozzarella cheese, some dried oregano, and whatever toppings you want. put under the broiler for a couple minutes- they are amazing!

01-19-2008, 06:58 PM	#653
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,170 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	My first batch is in the oven right now. Say a little prayer for me!

01-19-2008, 07:06 PM	#655
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,707 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	KOO-- you done good. The cream of tartar goes in the whites and the splenda in the yolks. Plenty of folks don't use the Splenda at all. Dreamchaser-- good luck! BTW, the roll that thawed came out fine. It is a little less supple, and more prone to breaking, but for something like an oopsie pizza or french toast or quesadillas, I think they'd be perfect! For a burger, I'm not 100% sure. A small burger maybe. I haven't tried that yet.