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Old 01-22-2008, 05:59 AM   #691
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Looks delicious! Must try these-
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Old 01-22-2008, 06:03 AM   #692
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Quote:
Originally Posted by Dreamchaser View Post
Hmmmmmm. Maybe I need more practice. You've never had any problems with it cutie?
i haven't had any problems no...i do the whole batch at once.

i use carolyn's method of putting a little of the yolk mixture in the whites' mixture to "fluff" it up and then i dump the remainder of the yolk mixture in on top and begin folding.

i use the crown muffin pans and can fit two on the top rack of my oven side by side...baking the 12 buns all at the same time, 350 degrees for 15 mins.

now...
if i was only baking six buns at a time, i would NOT do all six eggs at a time because while the first batch was baking the remaining batter can lose their fluffiness and will start to get "runny".

another tip: if you're making two batches, consider making one batch sweet with cinammon & splenda for french toast, shortcake, etc. and one batch savory with various sandwich friendly seasonings.
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Old 01-22-2008, 06:06 AM   #693
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Dottie is going to be moving this to recipes, because this is an awesome thread, but it's permeating the main forum, and it's starting to make me feel a little embarrassed.

I hope we can keep experimenting and trying new things. I have to make more today. I'm addicted to BLT's on these!
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Old 01-22-2008, 06:12 AM   #694
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So Cal-- they are really very good. I don't like eggy things, and these have made me very happy! I eat at least two every day.
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Old 01-22-2008, 06:29 AM   #695
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What is the texture like? I made them and they felt too moist. I wonder if I did something wrong.
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Old 01-22-2008, 06:42 AM   #696
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Yolande-- they need to sit out for a little bit before they're bagged up. I let them cool for about an hour. Then I place them in a baggy, but I don't seel the baggy. It just keeps them moist enough.
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Old 01-22-2008, 06:57 AM   #697
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yummylicious french toast for breakfast today!

beat egg, vanilla & cinnamon together. soak two buns in the mixture...fry in butter & top with favorite davinci sf syrup!
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Old 01-22-2008, 06:58 AM   #698
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Girl, I'd been using the oopsies as they are for french toast, just toasted in the toaster. I didn't know you actually used them to make french toast! That sounds good.
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Old 01-22-2008, 07:05 AM   #699
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Thank you! I will try again this morning.
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Old 01-22-2008, 07:08 AM   #700
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Originally Posted by cleochatra View Post
Girl, I'd been using the oopsies as they are for french toast, just toasted in the toaster. I didn't know you actually used them to make french toast! That sounds good.
it is! the cream cheese in the buns melt a little inside the egg mixture "crust"...you gotta try it!
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Old 01-22-2008, 07:11 AM   #701
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ok how are you guys storing these?
i put the leftovers in a ziploc bag and put in the fridge
but now they are sticking to the bag
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Old 01-22-2008, 07:18 AM   #702
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You can peel them apart and then set them on the counter to air out pre-use. Then they work fabulously!
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Old 01-22-2008, 07:19 AM   #703
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i layer mine in a rubbermaid container with pieces of parchment paper between the layers. sometimes if they seem too moist, i separate layers with paper towels.
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Old 01-22-2008, 07:23 AM   #704
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*delurking to rave about these*

I made two different batches of these over the weekend. The first I made with the Splenda. Wow! These were good enough for something like a dessert! Hubby liked them too, and wouldn't mind them used as a pancake at some point.

The second batch I made with onion powder and garlic powder with garlic and onion sprinkles on top--sans Splenda. Again, these were awesome. I used two as a bun for a bacon & egg sandwich for breakfast this morning.

Quote:
ok how are you guys storing these?
i put the leftovers in a ziploc bag and put in the fridge
but now they are sticking to the bag
The first batch I made stuck too, so with the second batch I decided to try and keep them out overnight to dry out a bit, then stuck them in a ziplock bag. I made sure to have lots of air in the bag as well so if they do stick it won't be as bad. The drying out seemed to work. This morning they weren't as spongy as the last batch.
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Old 01-22-2008, 07:54 AM   #705
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Carrie-- I'm so glad that you not only like these, but that you're trying new things. They really are worth the effort! I love eating out now, because I am a burger girl all the way! Salads are for rabbits. Give me angus beef!
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Old 01-22-2008, 09:02 AM   #706
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Subbing again since the thread have been combined!!

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Old 01-22-2008, 09:59 AM   #707
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[COLOR="DarkOrchid"]Made another batch this morn. I omitted the splenda and added parsley,oregano and shredded cheddar cheese. I then also sprinkled some cheddar on the top. They look pretty good! Don't seem like they will crumble like they did last night since I didn't let them set up a bit before eating!
I am trying to save 4 of them for the next 2 days lunches for work.[/COLOR]
Attached Images
File Type: jpg oopsierolls4.jpg (79.3 KB, 56 views)
File Type: jpg oopsierolls5.jpg (62.1 KB, 69 views)
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Old 01-22-2008, 09:59 AM   #708
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My Frankenfood downfall are hot links. The ones that I like have 7 carbs per!! Wanted one today, so I split it lengthwise into two pieces (gave DH one and cut my carbs in half), fried it up, fried an egg, cut my half of link in half again, put it all on two buns and had a hot link and fried egg sandwich. Yup, I can get use to these.
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Old 01-22-2008, 10:00 AM   #709
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The double batch I made yesterday is more moist than ones I made a few batches back...I think baking them at 350║ for 15 minutes isn't taking enough of the moisture out of them. They LOOK great and TASTE great, but once bagged, they seem to be stickier, so I think I'll try going back to the original temp and time and reevaluate the results.

~Dreamchaser~ I make double batches and have no problem folding the yolk mixture into the whites. I put about a cup of the whites into the bowl with the yolks and fold in a few turns, then add more whites and fold again, then add the whole mess to the whites bowl and fold another two or three times. That's it. The more you fold the runnier it will become, at least in my experience. You want to see some clumps of whites!

I get 12 nice big rolls about 1/2 to 3/4 inches high and about 4 1/2 inches in diameter.

I think I'd be more inclined to sprinkle the cheese on top the last couple of minutes of baking rather than adding it to the yolks. I would think when adding it to the yolks, the mixture might be too heavy and break down some of the whites, but that's just my opinion.

~Cleo~ I haven't tried the burger thingy yet, but have to go out today so that's my plan for lunch.
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Old 01-22-2008, 10:01 AM   #710
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I bake mine at 300* for 30 minutes.
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Old 01-22-2008, 10:42 AM   #711
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Quote:
Originally Posted by jswalker1992 View Post
I bake mine at 300* for 30 minutes.
[COLOR="DarkOrchid"]
Same here. [/COLOR]
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Old 01-22-2008, 10:52 AM   #712
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My first two batches were soggy after storing in ziplocks. With my last batch I let them cool on rack for 2 hours then I placed them in a brown paper sack in the fridge (stood them up side by side instead of laying flat). The next day they were not mushy or moist at all. I couldn't handle that wet feeling.
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Old 01-22-2008, 10:55 AM   #713
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Quote:
Originally Posted by AnitaLCing View Post
My first two batches were soggy after storing in ziplocks. With my last batch I let them cool on rack for 2 hours then I placed them in a brown paper sack in the fridge (stood them up side by side instead of laying flat). The next day they were not mushy or moist at all. I couldn't handle that wet feeling.
Good idea! I'll have to try that!
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Old 01-22-2008, 11:42 AM   #714
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Quote:
Originally Posted by Lise View Post
I'm a double batcher and I fold all ingredients together in one batch....I also bake them using the 2 tray/switching after 15 mins method but I've decided I'm going to cook both sheets seperately from now on since I like them better baked with heat from both sides for the full 30 mins...Lise
Lise, if you try that, be sure to let us know your results.

Quote:
Originally Posted by Cutie View Post
i use the crown muffin pans and can fit two on the top rack of my oven side by side...baking the 12 buns all at the same time, 350 degrees for 15 mins.
Cutie, that's an excellent tip. It sounds perfect. I am wanting to purchase a crown muffin pan. Now I want to get 2!

Quote:
Originally Posted by helens View Post
The double batch I made yesterday is more moist than ones I made a few batches back...I think baking them at 350║ for 15 minutes isn't taking enough of the moisture out of them. They LOOK great and TASTE great, but once bagged, they seem to be stickier, so I think I'll try going back to the original temp and time and reevaluate the results.

Interesting.

~Dreamchaser~ I make double batches and have no problem folding the yolk mixture into the whites. I put about a cup of the whites into the bowl with the yolks and fold in a few turns, then add more whites and fold again, then add the whole mess to the whites bowl and fold another two or three times. That's it. The more you fold the runnier it will become, at least in my experience. You want to see some clumps of whites! I get 12 nice big rolls about 1/2 to 3/4 inches high and about 4 1/2 inches in diameter.

Well, I seem to be challenged at evenly mixing up the perfect double batch. And BELIEVE ME, I didn't overfold. If anying, I think I didn't fold enough on that one. Like I said my batter was 6 fluffy ones and 4 flatter ones. It was weird. Guess I will just have to practice a bit with that.


I think I'd be more inclined to sprinkle the cheese on top the last couple of minutes of baking rather than adding it to the yolks. I would think when adding it to the yolks, the mixture might be too heavy and break down some of the whites, but that's just my opinion.
Yeah, I was wondering if my cheddar cheese might have broken down some of the whites too.
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Old 01-22-2008, 12:14 PM   #715
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[COLOR="DarkOrchid"]I don't really know anything about eating gluten free but would these be good for someone that does? [/COLOR]
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Old 01-22-2008, 12:17 PM   #716
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I made 4 batches today. I made them altogether, and the oopsie rolls waiting to bake did not fall at all. I did find that I like them better, drier, at 300 degress for 40 minutes.
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Old 01-22-2008, 12:21 PM   #717
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Wonder if you could make rolls instead of buns..Just a thought. I want to make some rolls and dont want to make up Kevin's bread to do it.

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Old 01-22-2008, 12:24 PM   #718
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Quote:
Originally Posted by Soobee View Post
I made 4 batches today. I made them altogether, and the oopsie rolls waiting to bake did not fall at all. I did find that I like them better, drier, at 300 degress for 40 minutes.
Soobe, did you mix all 4 batches at once, 12 egg whites in one bowl and 12 egg yolks in the other bowl? Or did you mix each batch separately?
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Old 01-22-2008, 12:28 PM   #719
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I mixed them all together.
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Old 01-22-2008, 12:35 PM   #720
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I mixed them all together.
Man, I can't even mix a double batch together evenly and you mixed a quadruple batch?!!!!

I wouldn't even think that 12 egg whites would all fit in one bowl after they're whipped up. You must use a HUMONGOUS bowl for the whites!

Got any tips?
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