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

[DJ]

bump

[pheonixarising]

I'm going to try to make these. The recipie sounds really complicated, but I must prevail because dh has decided to start low carb and he's really going to need these.

Thanks,

[Patricia.]

Originally Posted by pheonixarising

I'm going to try to make these. The recipie sounds really complicated, but I must prevail because dh has decided to start low carb and he's really going to need these.

Thanks,

If you have ever done any baking than they are real easy to make.Just make sure the egg whites are very stiff. Add the yolk mixture to the whites all at once and fold very slowly.(under and over)

[Madam De Leon]

Here's the troubleshooting oopsies post, again, just in case you have any trouble making them.

Let's go through a little checklist, so see if we can troubleshoot the problem:

- You need two bowls: A larger one for the egg whites, and a slightly smaller one for the yolk mixture.

- When separating the eggs, make sure you don't get any egg yolk mixed in with the whites, or else the whites won't whip up properly.

- Make sure your egg white bowl and beaters are scrupulously clean - any greasy/oily residue could prevent your egg whites from whipping up properly.

Start with the egg whites

- Make sure that you're not trying to whip the egg whites using beaters contaminated with yolk and cream cheese residue.

- Add the cream of tartar to the egg whites - it helps them whip up stiffer and maintain their volume better.

- Whip the egg whites on high speed until they form very stiff peaks. This will take several minutes.

- Stop the mixer and lift your beaters out of the egg whites. There should be peaks that look like this: ||| not like this: ((( And certainly not like this: ~~~

- Additional test for stiff egg whites: Turn the entire bowl of beaten egg whites upside down. If they don't move at all, they're stiff enough. Do this only after first checking for stiff peaks, otherwise, you're likely to end up with your egg whites all over the floor!


Once the egg whites are stiff, you're ready to do the yolk/cream cheese mixture:

- Mix the egg yolks and cream cheese in a different bowl from the whites.

- You don't need to wash the beaters after whipping your egg whites, just scrape off most of the excess stiff egg whites into the egg white bowl.

- Don't soften the cream cheese. It will mix into the egg yolks just fine straight out of the fridge. (You can let it sit at room temperature while you do the egg whites if you want though)

- Just mix away until there's no obvious chunks of cream cheese left.

- The cream cheese does NOT need to be blended into the yolks perfectly smoothly. It's OK to still have some little bits of unmixed cream cheese in the yolk mixture.

Folding the yolk mixture into the stiff egg whites:

- NEVER use a mixer or blender of any kind to fold in the yolk mixture (Not even if it has a setting that says "fold" - that's still too fast, and will still break down the egg whites, giving you a pan full of "flopsies", instead of oopsies.)

- Don't try to fold in all the yolk mixture at once.

- Pour about half the yolk mixture over the egg whites.

- Fold the yolk mixture in by hand, using a long thin spatula/spoonula or a long thin teaspoon

- Cleo recommends folding the yolk mixture in by gently moving your long handled spoon back and forth across the bowl of egg whites in a sine wave (S pattern).

- Turn the bowl 90 degrees (1/4 turn) and make another sine wave (S pattern) back and forth across the bowl.

- Repeat this process with the 2nd half of the egg whites.

Problems with this step and what to do:

- If yolk mixture just drops to the bottom of the bowl without mixing in, I find that I can usually drag it back up to the top with my spatula, by scraping directly down the side and up in the middle of the bowl.

- Don't obsess with getting every bit of the yolk mixture evenly mixed into the stiff egg whites though, because every stroke with your spatula/spoon will cause the egg whites to lose a little more volume - there are ways to compensate

- It's ok for the finished mixture to be streaky after folding - stiff whites with yellow streaks of yolk mixture through it is just fine.

Into the Oven

- Spray your pan thoroughly so that the oopsies don't stick to it.

- OR you can cover your baking pan with a sheet of parchment paper.

- OR you can use a sprayed muffin top pan.

- OR place sprayed mini wilton cake pans on a jelly roll pan.

- Start by scooping a spoonful into 6 piles on the baking pan (parchment/muffin top/mini cake pans)

- Pile more oopsie batter on top of those piles

- If you find that you have unmixed yolk mixture at the bottom of the bowl, make a "well" in the piles of oopsie batter (just like making a well in mashed potatoes to hold gravy), and scoop the runny yolk mixture into them, so that it doesn't run all over.

- Bake at 300 F for 30 minutes.


What to expect:

- The oopsies will puff up as they're baking, before flattening out somewhat.

- These are not 1-1/2" high white flour hamburger buns! Mine always settle down to less than 1/2" high.

- It will take two oopsies to make a sandwich - one on the top and one on the bottom, because they're not thick enough to slice.

- If your oopsies are crumbly, check the recipe.
->The original Atkins Rev Roll only used 1 Tbsp of cream cheese per egg, resulting in a roll that was hard and crumbly when first baked (like a meringue), but when stored in an air tight container overnight, would soften.
->Cleo's Oopsies use 1 oz (2 Tbsp) cream cheese per egg. All that extra cream cheese means they're soft and pliable as soon as they come out of the oven.

- If you've checked the recipe and they're still crumbly when they come out of the oven, or if they don't appear to be done after 1/2 hour, your oven temperature may not be accurate.

- If you live in a dry climate, your oopsies will probably dry out enough to store them in a plastic bag within a few hours.

- If you live in a humid climate, they may become more moist the longer they sit out. What I do in this humid area is to bake them at a slightly higher temperature (just under 325F) to dry them out a bit more in the baking process. Then as soon as they're cooled, and are no longer moist feeling on the bottom, bag them and refrigerate.

[Marvin]

Thanks for posting that....not for the instructions (which are very detailed and helpful!) but to know that I need to use two of them for a sandwich. I pulled these out and said "there's no way I'm going to split that in two!"

[debkeversole]

Originally Posted by Marvin

Thanks for posting that....not for the instructions (which are very detailed and helpful!) but to know that I need to use two of them for a sandwich. I pulled these out and said "there's no way I'm going to split that in two!"

for a po'boy sandwich i found some of those disposable loaf pans!! worked beautifully

[MarcyDarcy]

I am one HAPPY woman! Yesterday I made oopsies for the first time and this morning made french toast with them. WOW! I am one HAPPY low carb eater!

Thanks so much for this recipe and all these ideas on how to use oopsies! This really IS revolutionary!

[debkeversole]

Originally Posted by MarcyDarcy

I am one HAPPY woman! Yesterday I made oopsies for the first time and this morning made french toast with them. WOW! I am one HAPPY low carb eater!

Thanks so much for this recipe and all these ideas on how to use oopsies! This really IS revolutionary!

[MarcyDarcy]

Originally Posted by debkeversole

Yea! Oopsies!
BTW, thanks for your response. High 5's all around.

[FarmSchooler]

My daughter-in-love is getting me muffin-top pans for Christmas They are in the mail as I type. VERY egg-citing

Curious if anyone has any experience with truly (collected from straw lined nest boxes this morning) fresh eggs vs store bought eggs. I know I have to let them sit a couple of days before trying to hard boil them. And too, Im going to be trying them using our own cheese curds vs cream cheese or mayo.

Any homesteaders out there?

[BikerAng]

Muffin top pans are the best!!

I get my eggs from a lady who lives a few miles up the road from me and her hens run around in her yard and are totally truly free range (I guess the PC term would be pastured). They run up to my car when I get the eggs. Real pastured eggs are amazing, so different from their pale weird smelling caged counterparts.

Pastured eggs are harder to blend from what I've noticed (just have to put a little more muscle in it). I use them for all my baked applications and everything turns out great. I'm curious about your cheese curds, would you mind sharing your method/recipe?

[JoniBGoode]

Originally Posted by pheonixarising

I'm going to try to make these. The recipie sounds really complicated, but I must prevail because dh has decided to start low carb and he's really going to need these.

Thanks,

Don't let the longish recipe and the troubleshooting posts scare you. They are actually pretty easy to make -- basically stiff eggwhites with yummy additions. And they will change your low-carb life.

I bought myself two muffin-top pans for Christmas, at Home Goods today!!

[debkeversole]

Originally Posted by JoniBGoode

Don't let the longish recipe and the troubleshooting posts scare you. They are actually pretty easy to make -- basically stiff eggwhites with yummy additions. And they will change your low-carb life.

I bought myself two muffin-top pans for Christmas, at Home Goods today!!

GREAT gift! i love my pan!

[cleochatra]

They are SO easy to make. Seriously. I think all the tips really have more to do with handling egg whites than anything else. Just set your Kitchenaide mixer and walk away.

[Madam De Leon]

Originally Posted by cleochatra

They are SO easy to make. Seriously. I think all the tips really have more to do with handling egg whites than anything else. Just set your Kitchenaide mixer and walk away.

Yep, they are quite easy. Even if you don't have a kitchen aide mixer. (Yep, I stand there holding my little electric hand mixer, with my finger firmly planted on the "power boost" button, so they'll whip up stiff as quickly as possible.)

I hope you don't mind me posting the tips repeatedly - some people are just inexperienced with how to whip the whites, what consititutes stiff egg whites, how to fold in the yolk mixture, etc, so I was only trying to help them figure out what went wrong. It's sooooo worth learning the basics of whipping egg whites and folding.

[MarcyDarcy]

I don't know if anyone has already posted this before, but I put my eggs into warm (NOT hot) water while I get everything else ready. This seems to bring them to room temperature enough and they really beat up high. The recipe makes 6 globs and they start out about 2 inches high and wind up less than one inch high after baked. I think this drop is normal. Also, I chill the egg white bowl and beaters prior to mixing and currently am using 1 teaspoon cream of tartar. I spray my cookie sheet or muffin top pan with baking spray and they just pop right out.

I also warm eggs up in the same way prior to putting them into boiling water for hard boiled eggs. After putting them in, I set the timer for 13 minutes. After 13 minutes, I dump out the boiling water and replace it with cold tap water to stop the cooking and to cool them.

[cleochatra]

I use my hand held, too. Heck, some folks whip them up by hand!

I don't mind the repeat help for egg whites. they're a culinary find all on their own. The person armed with its knowledge can make meringues, pavlovas and more. It's a whiteapaloosa.

[DolphinsOnMyMind777]

WOW! I have been away for over a year and am pleasently surprised to see the OOPSIE thread still alive and kicking!

[MarcyDarcy]

Originally Posted by DolphinsOnMyMind777

WOW! I have been away for over a year and am pleasently surprised to see the OOPSIE thread still alive and kicking!

Ain't it great?

[FarmSchooler]

Originally Posted by BikerAng

I'm curious about your cheese curds, would you mind sharing your method/recipe?

Im FINALLY going to get around to making these today. Hope it turns out.

Cheese curds....we milk our own cow. Getting 3-4 gallons of milk daily. Will start getting 3 gallons of goats milk besides next month. Id say Im spoiled, but its a LOT of work - lol - a labor of love.

With raw unpasteurized milk (from clean disease free dairy cows), if you simply let the milk set on the counter for a couple of days (in a clean GLASS jar), the milk will separate into curds and whey. I pour the whole "mess" thru a flour sack towel once it separates and let it drip/drain off the whey (in the fridge) for another 24 hours. the result is a tart soft cheese curd, much like cream cheese...though it can get very dry if you let it drain for too long.

I actually make cottage cheese out of the crumbled curds (my grandmothers recipe) by pouring fresh cream over the top of the crumbled curds and then sprinkling with a bit of sea salt and cayenne...cayenne is optional, but *I* love it.

Hope homemade curds work with these rolls...though today i will only be using store bought cream cheese....it takes planning and time to have the curds ready when I need the rolls. Then of course the hens quit laying this last week, when nite time temps were below zero - lol. Its not generally as simple as just going to the grocery store would be......my life has never been simple though

I got all the raw milk ideas online years ago. Very old world Hungarian website first introduced me to the ideas. Raw milk (from healthy disease free dairy animals) is an amazing miraculous food.

[Madam De Leon]

Originally Posted by FarmSchooler

Hope homemade curds work with these rolls...though today i will only be using store bought cream cheese....it takes planning and time to have the curds ready when I need the rolls. Then of course the hens quit laying this last week, when nite time temps were below zero - lol. Its not generally as simple as just going to the grocery store would be......my life has never been simple though

If you're using the curds from milk that you've already skimmed the cream off of, you're not going to get the exact same results. They'll probably be a lot more like the original Atkins Revolution rolls, simply because they won't have nearly as much fat in them.

Oopsies come out so soft and pliable simply because of the fat in the cream cheese - approximately 9g fat per oz of cream cheese.

Your curds, if they are being made from milk that you've already skimmed the cream from, will have almost no fat in them. If you use your homemade cottage cheese, with adequate cream poured over it, you'll probably see results somewhere between Atkins rolls and Oopsies. This is because the curds, while soft, will still have a very different carb/protein/fat proportion than regular cream cheese.

Let us know how they come out!

[FarmSchooler]

Not sure what gave you the idea Im skimming the cream off the milk, but I dont generally do that...except when Im making butter or kefired cream. Our cow is a Jersey and about 15-20% of each gallon (by volume) is cream. So my curds are MUCH creamier than commercial cream cheese unless I let it hang too long and they dry out.

Have had several visitors today and have accomplished nothing in the kitchen as a result - lol. Should have known better than to try something like this on a Monday (eg hay being delivered, firewood being chopped & picked up, farrier visiting and a neighbor "just checking in". Still have to get our homeschool done between noon and 3pm, so will wait until later in the week to try to bake again after all.

[Madam De Leon]

Originally Posted by FarmSchooler

Not sure what gave you the idea Im skimming the cream off the milk, but I dont generally do that...except when Im making butter or kefired cream. Our cow is a Jersey and about 15-20% of each gallon (by volume) is cream. So my curds are MUCH creamier than commercial cream cheese unless I let it hang too long and they dry out.

Have had several visitors today and have accomplished nothing in the kitchen as a result - lol. Should have known better than to try something like this on a Monday (eg hay being delivered, firewood being chopped & picked up, farrier visiting and a neighbor "just checking in". Still have to get our homeschool done between noon and 3pm, so will wait until later in the week to try to bake again after all.

Good to hear that you don't skim the cream off the milk to make your curds. I wasn't saying that you were, only that IF you were, since you said you were then adding cream to the curds to make cottage cheese.

That sounds like some lovely cream cheese you're making!

[DebbieD]

Hello everyone,

About a week and a half after starting Atkins (for the 2nd time), I finally took the time to make some Oopsie Rolls. All I can say is "what the heck took me so long!" A toasted oopsie roll with butter and sprinkled with sweetener/cinnamon was a taste of heaven after eating eggs for breakfast every morning for 1-1/2 weeks.

Anyhow, today I made a mock CPK California Club Pizza and just had to share! It was awesome if I do say so myself.

Ingredients: Olive oil spray, grilled chicken, crispy bacon, shredded mozzarella, chopped lettuce, mayo, avocado.

I lightly sprayed the ooopsie rolls with olive oil spray, added some bite-sized pieces of chicken, crumbled on some bacon, and added some mozzarella cheese. I put these in the oven at 325 degrees for about 6 minutes to melt the cheese. I actually had to put them in the microwave for about 30 seconds to finish melting the cheese because I was afraid to burning the oopsie rolls, so temp/time needs to be adjusted.

Then I mixed the chopped lettuce with a bit of mayo (enough to "dress" the lettuce).

Once the cheese was melted on the rolls, I added a pile of lettuce/mayo mix and added a few slices of avocado. I know CPK has tomatoes on theirs, but I'm not a tomato fan so didn't add them.

Hope some of you enjoy this recipe, I know I did and will make it again. And thanks Cleo for the Oopsie roll recipe...for me they were a lifesaver.

Debbie

[cleochatra]

Hi there! I am so glad they have been helpful to you! It is so nice to meet you. Welcome to LCF!

[victorianandmore]

DebbieD - This sounds great! Just one quick (rather stupid!) question - did you spray the olive oil on the bottom of the oopsie to keep it from sticking to the baking sheet - or did you spray the top of the oopsie for flavor? Thanks for posting the recipe -- can't wait to try it! Linda

[DebbieD]

Hi Linda, I sprayed the top. I actually found the recipe somewhere online and just changed it up with the oopsie rolls. Didn't have any problem with them sticking on the bottom.

[victorianandmore]

Thanks DebbieD! I'll be making this soon! Have a good weekend. Linda

[Hidden diva]

Ok, so I have the muffin top pan, all the ingredients to make the oopsies, so why haven't I tried them yet???? Who knows...but I promised myself to bake up a batch this weekend.

[MarcyDarcy]

My daughter who's 26 loves oopsies. She's not even on an LC diet. I think she loves the slight taste of cream cheese and the fact they're only 85 calories each. I've got to teach her how to make them herself!