🧈FRESH Butter & Yolks Instead of POWDER??? #eggwhitebread #proteinbread
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Would psyllium husk powder or oat fibre give the same effect? How about using fresh egg whites instead of egg white powder, how would that change/would it work?
I've been making mine with one large beaten egg but still using the butter powder. I like the taste and texture better. It does have more moisture so I wrap a paper towel around it before I put it in a zip lock bag. I've always kept the bag unzipped, so have continued doing that, but now I store the bread in the fridge instead of on the counter to avoid it from getting mold too quickly. I think I'll try using less water next time. I'll measure my beaten egg then subtract that amount from the water.
Hi! Need help because everytime I make my own egg white bread, it feels too dry and the bread actually deflates. 🙁
What do you put on your egg white bread instead of a fat? To mitigate the dryness?
Wonder if a little less water would make a difference? Looks great though.
Thank you!
Maybe cook the fresh egg/butter bread longer on a slightly lower temp. But honestly, I don't make a lot of eggwhite bread because it does get moist over a couple days. It's really best to eat in the first day because I can't find a good way to store it for more than 2 days. The outside gets crumbly and flaky, creating a mess, and the inside is wet.
Love your experiments! Those eggs yolks were such a wonderful orange color!
Thanks for all your recipe videos. Totally love them, help makes keto not boring!
Your recipe is so much better than when I used to make a loaf with wet ingredients. The bread would stick to my teeth and deflate almost every time. Your recipe is awesome. Doesn't stick to my teeth at all and never deflates. I make a loaf and a half in my oversized bread pan. Once it cools completely I slice it all up and put it in a bread bag in the fridge. Keeps well. I even froze a few slices to see how they would do once thawed. They were great.
I want to make this bread so bad but I dont have all those powders.
You are amazing 💕and your experiments are incredible 👌👍
I wonder if you toast it…..
I've been whipping for10 minutes and it is still liquid 😭😭😭
Thank you
Interesting. A big thing to consider is why not start up with everything from its natural state. Powdered egg white!! God knows what went into the making of such a thing! … Powdered Butter!! I was like: huh?! No idea how it is made ( and what they use to make it!) So, a serious suggestion is why not use real egg white! real egg yolk! real butter! Just to get a feel of real quantities of commonly available stuff. Also, instead of cream of tartar, maybe some white vinegar as replacement! the common stuff instead of powdered stuff! … Meanwhile.. Good work!
Is there something that can be substituted for the whole egg powder? My mom can't have egg yolks. Otherwise, this recipe is perfect for her.
Thank you so much for the option. I wonder if you refrigerate it, would it dry up. Hope you did and let us know. I so appreciate you and your testing
Good to know, I can’t get egg yolk powder here in Canada, well I can but it’s extremely expensive and a very large quantity, thank you Nili🤗
This has proven helpful as have the comments after you shared this video!!!
What size pan are your using Nili?
I love the experiments, so interesting to see the differences in texture and form.
Does it dry out over time or does it keep the wet feeling?
I’d be interested in how the damp real yolk/butter bread behaved as toast compared to the original.
I would cut down on the water and add the whole yolk. Maybe one day I'll try as I'm the only one eating it.
Nice! I actually don't care for dry bread, so the more-moist loaf sounds good to me! Especially if it tastes as good. Thanks for the experiment.
Would like to see both toasted and buttered. I haven't decided if I want to buy the ingredients and put in the effort to try these bread and bun recipes. But I appreciate the effort you've put into developing these recipes!
Maybe use fresh yolks and butter powder
How well does the fresh butter and egg yolk version toast?
I use a tablespoon of melted butter & 2 yolks at the end, works great for me . I still use egg white powder
I’m still trying to make a loaf that’s as nice looking yours. I may be keeping it in the pan too long? My ends are auto discard.
I never get tired of watching these videos!
The one with powder only definitely looks brighter white. I'm low on butter powder and may try real butter and yolk powder. I'm always interested when you try something new on the bread.
Seemed good enough to me and would probably toast it. Yum
wow, your breads turn out so nice..mine have NEVER ever turned out and I mean never..at least 30 loaves..I wont try anymore stuff is too expensive. Great job
I wonder if using powdered egg yolks but melted butter would be any better? (I say this because I'm not in the US, and can easily get powdered egg, but powdered butter seems impossible).
Could lower temperature and longer cook time make it less wet? Everyone is saying less water but I am wondering about just dehydrating it a bit during the cooking time…
What is the conversion of egg white powder to separate liquid egg whites?
I'd up the amount of egg white power to dry it out more. I use 120gm of egg white power less water and no gelatine 2 egg yokes and get solid buns. Gonna try a loaf see how it goes with adding the cooled butter. Thanks for your experiments 🙏😁
The wet sound reminds me of angelfood cake and I'm betting this would be a delicious dessert bread or great for pb and js