🥚Carnivore Brioche Buns @ChrisCookingNashville **Recipe Review**
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Random question. What size is your kitchenaid mixer? I'm looking to buy one & had no idea they came in so many sizes! And do you think it is worth it for this way of eating?
If they're "more wet", maybe add a bit more egg white powder 🤔
I believe that Anita of Ketogenic Woman did a video on Carnivore biscuits and gravy, using a gravy made from the Carnivore Crisp FLOUR. This could be a great combo!!
Thanks for sharing your opinion,, and trying Chris's recipes, Nili! I am in awe of the creativity you KETO/CARNIVORE recipe creators have, and hope to make lots of them after I'm done with the BBBE challenge.I appreciate all the effort you guys make in developing recipes for us to try. 🙂💚
The taste reminds me of a cream puff shell
What’s happened to instant pot they’ve gone bust it says on the 12th of June 2023
I have made these, and they ended up tasting pretty eggy. So I asked Chris why. He said it must have been because I, just like you here, did not pick up on the salt being added to eggs: my eggs did not give ANY liquid while scrambling, while removing all liquid through the cooking is crucial for getting rid of that eggy taste. I wish he made this explicit in his video, because now I'm stuck with these "quiches" tasting like omelette
Thanks for trying it out. Looks great. Anita at Ketogenic Woman made a sausage gravy in a recent video. Could pair perfectly!
Thanks for making this. Looks interesting.
FWIW, @ChrisCookingNashville fixed the written instructions to include when to add the salt.
Maybe try baking them a little longer? and/or a little psyllium powder? That's my thoughts anyway =) I was thinking of making this myself
So I've noticed that the only egg white powder you use is "NOW" ! What are your thoughts on KETO CHOW and PRIME EQUIP Egg White Powder? Please advise 🙏 😊
It’s generous of you to review Chris’s recipes and give him a shout out.
I’m glad you liked this one.
It easy for some people to find fault these days. In my opinion we all need to encourage each other.
Thank you for the review Nili! Glad you enjoyed them! 😊
These buns remind me of the chinese egg breads I woukd get as a kid in China Town in San Francisco. So delicious. Cannot wait to make these. Thanks Nili fir remaking these on your channel.
This makes an amazing pizza crush as well. My husband loved it! Make these with frozen butter pieces and it is unbeatable.
I have been thinking I will prep a batch of these for my July Carnivore Month. I have everything for it. I keep at least 2 dozen eggs at a time. I noticed last night that my store is having a sale on pasture raised Eggland eggs this week but they didn’t have the price tag on them yet, just the display of the eggs. If it is below $5 a dozen I’ll get 2 dozen to add to what is in the refrigerator right now. I need to make more hard boiled eggs to keep me going this week. I bring a few to work and I eat them on my break with some mayonnaise (I also want to prep Chris’s Spreadable Butter Mayo for July too). Thanks for the review. Can’t wait to make them.
Great review. Thanks for testing this. ❤️🥰❤️
Can you tell me where you got silicone bun things? I liked your video and where you got egg protein powder?
Could you use 1 less egg yolk? Texture difference?
They do look like brioche bun's wow!!
Do you really find Chris's recipes worth so much work? They do seem awfully complicated
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