Egg White Bread || Adding YOLKS Experiment 🥚
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Does anyone know how to stop the base of the bread from shrinking in? I have an electric oven and it raises beautifully. Then I turn of oven and when I put it out the bottom has shrunk. Any help would be great!
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try whipping the yolks first then adding to the whites batter.
Thank you for sharing. Have a good week. Blessings…
When I use my aluminum pan I always find it cracks in the middle like that. When I use my glass pan it doesn’t do that. Food for thought.
I made a half recipe and I added 2 egg yolks at the end. It didn't really seem any different. I was going try increasing another took next time. I used my mixer for just a few seconds.
Im so glad you did this! You just saved me a lot of frustration🤣 Thanks for testing this for all of us😊
Just mold the bread on parchment paper on a cookie sheet
I appreciate and learn from the tenacity you have to keep going through this
. You answer all the curious questions that I have but don’t follow throughContinual testing. You’ve helped me so much and I appreciate it. OMG – the daughter who said the bread stairs has got your same creative ability. Great job mom!
DITTO on the taking one for the team comment. You did answer many questions by doing this !!
Love your kitchen experiments!! So I learned that If you gradually cool the bread loaf down in addition to resting in oven, it helps prevent the caving in. So I let it rest 20 min with oven off then 10 min with oven door open then 5-10 min with tray pulled out of oven. It seems the shock of the extreme temperature changes cause the caving. I know it’s more time consuming, but it has been a game changer for me. Hope this helps. Thanks for all you do! Tami
Hi!! I added 2 yolks & cooked for 40 min & my bread was still wet at the top as well.Your bread rise very well.
Try cutting it down the middle of the bread before baking but don’t go to deep
try adding baking powder
As a baker, I had a couple thoughts. First, I’d beat up those egg yolks before adding them. Maybe even adding in some of the egg white batter to get them to mix in better. Perhaps add the whole egg powder in at that point, before missing the yolks into the egg white batter. And my next trial would be 2 yolks and half the whole egg powder. Reducing the amount of whole egg powder will reduce the cost and the recipe leaves you with so many extra egg yolks, it would be nice to use some of them in the bread. I mean, I love creamer brûlée, but …. If that tastes good, I’d next do some extra beating to see if that helps the sides caving in issue. The final improvement would be using really tall loaf pans, known as Pullman pans to get a more rectangular loaf.
Great job on this experiment! I personally side with you on the whole egg powder version of this bread. Much moister texture vs the egg white powder one which is too dry on the throat for me. Love your channel, I’m hooked girl!😃🥰👍🏻
I’m obsessed with making this bread! I tried leaving it in a turned-off oven for only 15 minutes and it seemed less dry. The yolks make it taste like challah bread which I love. I replaced the allulose with honey because allulose just didn’t agree with my tummy and I still get the beautiful brown colour. There’s so little honey per slice to keep me in ketosis.
Thank you for testing out all those prototypes! Lol. You are so patient with everything!
I don't have a large mixer, so I can only make a 1/2 batch at a time (8.5 oz. egg whites). I experimented yesterday by adding 3 yolks and it made the texture so much better, with only 1.3 grams of fat per serving. I prefer to make "sandwich thins" by using the muffin top pan, and get 10 buns from the 1/2 recipe. I always add baking powder to the batter, and I noticed that the batch with yolks rose higher and did not deflate as much. I ordered the whole egg powder and can't wait to try it.
You have by far the prettiest PSMF loaves on YouTube!!!! Interesting experiment. Perhaps the whole egg powder is adding more structure, as it's a powder, and not only keeps the loaf sides from falling in, but is able to sustain the extra loft from the yolk contribution? I've also noticed that when i spray my pans (silicone and metal/parchment lined) the sides seem to fall in, but not when I use pans without spray. Thank you for all your wonderful experiments!!!
I use 2 yolks and 8 Oz whites and bake for 45 min then sit for 30. It’s the perfect size and it makes amazing soft breadlike buns also. I can still fit it into my PSMF days with only 2 yolks 💜
Made my first loaf yesterday, hubby likes it but I felt it was dry, really weird shape but I was worried about it deflating so hurried and forgot to run spatula threw it to get air pockets out of it, will do next loaf in a few days
The difference appears to be that with the 2nd loaf you mixed in the yolks with the protein powder at the same time, that seems to have sopped up the yolks and made the whip less loose like liquid.
I’m interested to know what would happen if you add the same amount of fat in the whole egg powder as butter in the batter. My theory is that you won’t get the extra rise from the yolks and you would get some effect from the fat
I started scoring the loaf crosswise instead of lengthwise so i don't get that mushroom shape. thanks for the video. great info.
I had the exact same idea after I looked into the price of the whole egg powder….thank you so much for testing it out!
Good job. Out of curiosity, you often say that a cup of egg white powder is 80g but a cup is 125g? Not sure if I’m missing something?
I don’t know…I’m just not enjoying the bread. The texture of it gets me. It just sort of balls up in my mouth and sort of chokes me. I’m not explaining it well, but it is sort of a almost soggy texture, in a way. It needs something to improve it somehow. I have to use only 2/3 C of the egg white powder or it is super dry and I choke on it.
Some people make it and just love it, but I haven’t made it in a couple of weeks bk I just do not enjoy it. I make a sandwich with it, but then I pull everything off and eat without the bread bk it sort of gags me—not enjoyable at this point. Very discouraging….
Thank you!
As usual you have piqued my interest in getting the best bread results. Will I experiment? Yes, based on what you have discovered. Whole egg powder is on the way.
I wonder if beating in the egg yolks longer than what seems necessary would deflate it more. The egg yolk powder probably takes longer to integrate than the wet yolks.
??? Do you still need to add the alluose? Wouldn't the egg yolks help with the browning process in the same way an egg wash helps with browning in other baking recipes?
I think what you have there is two loaves worth of batter.
Maybe you could have made the batter with the 6 egg yolks into two loafs? This is SO FUN! I love experimenting 👏😁
I just add two yolk and find the taste and texture far superior with very little effect for PSMF macros. Imo, without the yolks the bread is too much like styrofoam.
Maybe put a parchemin paper on the sides, to act like a wall? to not have the bread to crack in the middle? 🤷♀️
Enjoy watching these very much! I have been experimenting with the base recipe somewhat and have had some really good results. For example, substituting onion/garlic salt in the beginning. Much less allulose (table spoon only) and I switched from using Wegman's brand egg whites in a carton to the more expensive "Egg Beaters" and the result was like night and day. The Wegman's brand took much, much longer to stiffen but the Egg Beaters brand worked exactly as well as separating the egg whites myself and was a HUGE time saver! Also added 1/2 teaspoon each of oregano/basil/McCormick's "Italian Seasoning" when folding in the egg white powder. Out of the oven – I brushed olive oil on the top and the taste really worked out great. My only complaint is that the bread (particularly on the outside edges or "crust") is on the dry side. I'm hoping to use "whole egg powder" instead of egg white powder to see if it might be more moist. Suggestions out there? Thanks!
OMG l applaud you! I love keto geeking out ❤️❤️❤️❤️ l appreciate your hard work so much! I’m happy with one of the basic recipes for psmf breads but love a good upgrade from time to time!
Your positivity, energy and how genuine you are so admirable!