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Old 01-21-2008, 05:43 AM   #631
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As a RR fan, I've tried them just about every way and knew how I liked them best (original recipe w/ ricotta instead of cottage cheese). When I saw this version, I wasn't sure that I'd try it, but after seeing so many people raving about them, I gave them a try. Wow! These are the BEST version ever! I like these so much! These make regular bread seem boring. Thanks for you mistake! These are delish!
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Old 01-21-2008, 05:48 AM   #632
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people that have made these and put them in the fridge, how long do they last? would they last say 3-5 days?
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Old 01-21-2008, 07:03 AM   #633
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Just a tip for those that are stiff peaked challenged, my eggs totally fell, i dont know what happened, it was a few weeks ago, and i havent tried again yet (remodeling a kitchen does not lend to messy experiments) but i started putting them on the baking sheet, the first two were 'mounds' and the rest was a runny mess. So i scraped the baking sheet back in the bowl, and scooped this batter into a muffin pan. I sprayed it first with pam, and then divvied it out between 12 muffins ...followed the baking recommendations...

they were great! they did stick to the pan, i had a hard time getting them out, but they made little 'rolls' that tasted great, i had chicken salad on them...6 little sandwiches! Still tasted great, so if people have a hard time beating the eggs, dont give up.
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Old 01-21-2008, 07:09 AM   #634
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Shimmer-- that sounds really good. I'm drooling!

TamyraJean-- The seasoning sounds REALLY good. I've been thinking about seasoning, but sometimes I want to eat them as french toast.

fuelmanswife-- Thank you for the street cred! I appreciate knowing why you like these! I like that they don't crumble and taste like eggs. I can't stand the taste of eggs these days. I agree that they're better than bread in a lot of ways--flavor being one of them!

epix-- I'd say they have a week span at most. I'd feel safer saying closer to 5 days.
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Old 01-21-2008, 07:14 AM   #635
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Thanks for that tip!!

I always wondered how they would do in a regular muffin pan.
At least the recipe could be saved!!

I also read somewhere here, I think, that someone (Carolyn, wasn't it you?)can put the batter on a jelly roll pan and then cut them in squares/ rectangles...

Now, anyone try baking these in a silicon pan/sheet?? do they still stick bad?

I have read that parchment paper works great!
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Old 01-21-2008, 07:37 AM   #636
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to the poster above--I did try these with fat free cream cheese--they just didn't have the same flexibility as with neufchatel (70% which I choose simply because the carbs are fewer than full fat)--the fat free oopsie's were more fragile and crumbly, altho they were usable after a day in the fridge--
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Old 01-21-2008, 07:59 AM   #637
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ouizoid-- Thank you for the feedback on the fat-free. I'm thinking, then that the fat is the reason for the very supple nature of the rolls.

The fat-free can be used for french toast and oopsie pizzas even when slightly drier, but it's good to know that the secret is the full-fat.
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Old 01-21-2008, 08:31 AM   #638
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Sharon...I made mine on a Silpat lined cookie sheet and they came off wonderfully.
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Old 01-21-2008, 08:50 AM   #639
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Whipping egg whites by hand:



By electric mixer:



Folding in egg whites:

Chocolate Mousse : How To Fold In Egg..." target="_blank">YouTube - How to Make Chocolate Mousse : How To Fold In Egg...

[COLOR="Red"]USE THE SECOND HALF OF THIS VIDEO [/COLOR]as the basis of folding in the egg whites.... only fold them in 10 times... and be VERY GENTLE when folding them in.... even more so than this woman.

HTH
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Old 01-21-2008, 08:53 AM   #640
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Quote:
Sharon...I made mine on a Silpat lined cookie sheet and they came off wonderfully.
Thank you Tricia!!

Thanks Deila for the video clips too!

Last edited by NoSugarGrams; 01-21-2008 at 09:00 AM..
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Old 01-21-2008, 09:20 AM   #641
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Is your jelly roll pan 13x9? If so, how many eggs and oz of cream cheese did you use?

I am thinking that the recipe may not be enough to cover the jelly roll pan without adding more to the original mix.

gs
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Old 01-21-2008, 09:20 AM   #642
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Oh and somewhere the inventor of this recipe said that she doesn't use a spatula to fold in the egg yolk mixture but uses a teaspoon and nothing larger than that with kind of a figure eight motion. I did exactly that with an iced teaspoon because it has a long handle. It worked. I know what people are talking about with the mixture being runny. Mine was that way only at the very bottom of the mixture and not bad at all. I just spooned a little bit of it onto the mounds I had already made and it was fine. O.K...hope this helps a bit also....good luck!
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Old 01-21-2008, 09:35 AM   #643
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Quote:
Originally Posted by ouizoid View Post
to the poster above--I did try these with fat free cream cheese--they just didn't have the same flexibility as with neufchatel (70% which I choose simply because the carbs are fewer than full fat)--the fat free oopsie's were more fragile and crumbly, altho they were usable after a day in the fridge--
Thank you ouizoid.
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Old 01-21-2008, 09:37 AM   #644
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sandyn-- I am so glad you like them! I don't have mine long enough to freeze. Just as long as you remember it's 5 ounces of cheese, and you're eating your limits for the day according to your low-carb plan, you should be ok. I always have mine with some form of meat or fat, so I think they're self-limiting for that reason. Thanks so much for your kind words and your feedback!

lowcarblulu-- I love hearing the different ways you can make these! A food processor. Cool! Thank you for sharing your procedure! Let me know what you have for breakfast!

Dreamchaser-- I've found out that I have a better time when I don't mix the yolks until smooth. It's just easier to fold in. I've never had issues with the whites unless I tried to beat the yolks into a smooth liquid. It's tricky mixing that much egg yolk in with whites sometimes, so I've realized that leaving the yolk batter lumpy has made a difference. On my blog, in the "Sailor Moon" pictorial, the yolks are still lumpy, like runny scrambled eggs. It's not pretty, technically, but it works best for me.

Thanks for letting me know! If you have good luck beating yolks until smooth, then that's great! If you don't, go lumpy.
5 oz. cream cheese?? I thought it was 3 oz? Did I make them wrong?
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Old 01-21-2008, 09:39 AM   #645
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Cleo I made these again this morning. I did them with 4 eggs this time and a heart shaped muffin top pan. I got 12 small ones. Then the rest I chopped up 4 pecan halfs & 2 bing cherries chopped, 3 drops of sweetzfree then put them in the heart shaped pan . They are the best little cherry pecan muffins. Thank you so much.

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Old 01-21-2008, 09:42 AM   #646
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i saw on another forum a girl used egg rings on cookie sheets to make her revolution rolls.. they were beautiful!

has anyone tried using them? and if so where did you buy yours?
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Old 01-21-2008, 09:46 AM   #647
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ljh-- No, it's three, but I am letting her know that the 5 ounces she's using could be majorly macko-ing her induction. Atkins allows only 4 ounces, max, of cheese per day in induction.
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Old 01-21-2008, 09:46 AM   #648
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Sharon ~ No problem! I like to help!

Also... if you aren't using cream of tartar, the mixture breaks down faster so the faster you need to incorporate the yolks and whites.
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Old 01-21-2008, 09:51 AM   #649
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Originally Posted by TAMYRAJEAN View Post
I made them for the first time this weekend! YUMMY!! Try adding a 1/2 of Onion Onion (Tastefully Simple). This gives them a mild onion flavor of an onion bun that was great with my cheese burger.
OMG! I have Onion Onion and have never used it. Thanks for sharing this idea!
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Old 01-21-2008, 09:59 AM   #650
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Oh and somewhere the inventor of this recipe said that she doesn't use a spatula to fold in the egg yolk mixture but uses a teaspoon and nothing larger than that with kind of a figure eight motion. I did exactly that with an iced teaspoon because it has a long handle. It worked. I know what people are talking about with the mixture being runny. Mine was that way only at the very bottom of the mixture and not bad at all. I just spooned a little bit of it onto the mounds I had already made and it was fine. O.K...hope this helps a bit also....good luck!
Thank you for noting that procedure. It works every time!

I know it's a bit unorthodox, but it doesn't futz with the egg whites.


Ess-- that sounds great! I hope you like them! I am not an egg fan, so I'm thankful for not being able to taste the egg. I OD' on eggs the last time I did Atkins and I still have a hard time with eggs.
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Old 01-21-2008, 10:05 AM   #651
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ljh-- No, it's three, but I am letting her know that the 5 ounces she's using could be majorly macko-ing her induction. Atkins allows only 4 ounces, max, of cheese per day in induction.
cleochatra ~ I think ljh150 said she's using five eggs to five ounces of cream cheese, so the ratio is still correct at one egg per one ounce of cream cheese. She just can't eat all of them in one day! lol
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Old 01-21-2008, 10:08 AM   #652
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I thought that I posted this, but I don't see it anywhere. So, if it pops up again, I apologize.


Today's breakfast was a grilled hot ham and cheese!
Attached Images
File Type: jpg hot ham and cheese.jpg (54.3 KB, 122 views)
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Old 01-21-2008, 10:11 AM   #653
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I thought that I posted this, but I don't see it anywhere. So, if it pops up again, I apologize.


Today's breakfast was a grilled hot ham and cheese!
WOO HOO! That looks like a great lunch idea!
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Old 01-21-2008, 10:13 AM   #654
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cleochatra ~ I think ljh150 said she's using five eggs to five ounces of cream cheese, so the ratio is still correct at one egg per one ounce of cream cheese. She just can't eat all of them in one day! lol
Oh! Whew! That's one time when I'm glad to be wrong, then. I know I couldn't eat a batch a day, but the thought of 5 ounces of CC to 3 eggs was making me worry!




jswalker-- that sounds delicious! I think I'm going to cook some bacon and have BLTMCs!

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Old 01-21-2008, 10:13 AM   #655
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Today's breakfast was a grilled hot ham and cheese!
I am salivating!
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Old 01-21-2008, 10:17 AM   #656
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I think I'm going to cook some bacon and have BLTMCs!


I am thinking that is tomorrow's breakfast (or lunch). I was wondering, if I add a little caraway to the rolls if it would give me a rye bread feeling. I feel a reuben coming on!!
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Old 01-21-2008, 10:20 AM   #657
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I love rye bread! I wonder if you should add a minuscule of food coloring to lend to that rye-look. Blonde bread with a dark feeling might be confusing to my senses.

But I call my kids by the cat's name, so there you go.
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Old 01-21-2008, 10:25 AM   #658
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But I call my kids by the cat's name, so there you go.
LOL!! I will admit it, I can relate to that. I go through all of my kids' names to get to the one I need. "Randi- I mean Jacob! Argh! Luke!" and you know by this time, they are laughing at me and have figured a way out of getting in trouble.

My kids all love these rolls as French toast. It amazes me how versatile these are.
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Old 01-21-2008, 02:26 PM   #659
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How do you store these???

Hi all!

I'm sure this has been asked but how do you all store these little gems? I'd like to make a double recipe and have them ready for the week. I usually try to do most of my low carb cooking/baking on the weekend so I don't have much to do when I get home from work. Can these be frozen??? Do you store these in zip locks? In the fridge? Should they be refrigerated anyway?

Thanks for your help!

Mary
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Old 01-21-2008, 02:29 PM   #660
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I store my cooled Oopsies in little zip lock sandwich baggies..2 to a bag.. I don't freeze them, but someone said they did..Yes, on the refrigeration.
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