cream of tartar in egg whites

[vitaminc]

alright im trying to make those oopsie rolls.
i seperated the whites and the yolk.
after that, i add the cream of tartar to the whites and mix.
i keep mixing.
it just foams up and doesn't get stiff at all. what am i doing wrong?

[not2late]

I'm not sure what "oopsie rolls" are. But I'm guessing they are the Atkins Revolution Rolls written about in the 1972 book. (If they are, I really wish people just call them Revolution Rolls so we are all on the same page. Besides, it gives Fran McCullough, the person who developed the recipe in the first place for Dr. Atkins, the kudos she deserves!)

You don't "mix" egg whites if you want them to whip up. You need to beat them. Beating them incorporates air. Mixing or stirring them, won't incorporate air.

Cream of tartar is an acidic compound that helps egg whites to whip up. IT does that by stabilizing the egg white protein.

Atkins Revolution Rolls REcipe: Low Carb Atkins Revolution Rolls

• 3 eggs
• 1 pkg. Splenda
• dash salt
• pinch cream of tartar
• 3 T cream cheese

Directions:

• Preheat oven to 300.
• Separate the eggs and add Splenda, salt and cream cheese to the yolks. Whisk this mixture together.
• In a separate bowl, whip egg whites and cream of tartar until stiff.
• Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites.
• Spray a cookie sheet with Pam and spoon the mixture onto the sheet, making 6 mounds.
• Flatten each just a little. Bake about 35 minutes.
• Let them cool on sheet for few minutes, then remove to rack and cool.

And the one I varied by ditching the Splenda and adding onion powder and posted in the 14 Day Induction Forum: http://www.atkinsdietbulletinboard.c...pes-added.html (Induction Recipe Basics--More recipes added)

Atkins Revolution Rolls (substitute for sandwich buns)
makes 6 rolls.

3 large eggs (1.8 )
1 1/2 ounces cream cheese, softened (1.5)
1/2 teaspoon onion powder (0.7)*
1 pinch salt (0)
1/8 teaspoon cream of tartar (0.3)

Preheat oven to 300 degrees F. Line a cookie sheet with either wax paper or cooking parchment paper. If using wax paper, butter or oil it. Set aside

Separate the egg whites from the egg yolks. To the egg yolks add the cream cheese and onion powder. Mix well and set aside.

To the egg whites, add the cream of tartar and salt. Beat the egg whites until it forms very stiff peaks.

Fold the egg yolks into the egg whites. Do not overmix because the egg whites will provide the "leavening" for the rolls.

Using two tablespoons, drop the the mixture into 6 equal mounds onto your prepared cookie sheet.

Bake for 30-40 minutes in the middle rack of your oven. Cool completely. Store in the refrigerator in an air tight container.

*May replace the onion powder with 1 packet of Splenda. The carb count remains roughly the same per roll.

Per 1 serving( 1 roll)
Total carbs: 0.8 grams
Fiber: 0 grams
Net Carbs: 0.8grams
Cheese allowance: .25 oz

Note: The original recipe calls for 1 packet of Splenda. This is completely unnecessary. The addition of 1/2 teaspoon onion powder gives the Rolls more flavor (no onion taste) than the Splenda does. You can also add 1 tablespoon of a fiber supplement to the egg yolks if desired. Adjust your carb count if you do.

[not2late]

Here's a website on how to beat egg whites:
howto_beat_egg_whites

Forgot to add, if you are beating the egg whites and it still doesn't get to the stiff or soft peaks stage, then your bowl and beating utensil might have some grease on it. Any speck of fat or grease will deter the whites from beating up.

[Greeneggs&ham]

Oopsie Rolls are different. After looking at the recipe above, it appears Cleochatra (the "inventer" of Oopsie Rolls) was trying to make Revolution Rolls, but used 3 oz instead of 3 Tbsp on the cream cheese. I haven't tried the Revolution Roll recipe yet, but love the Oopsie Roll variation (as in "Oopsie, I made a mistake in the Revolution Roll recipe, but I like the result!").

When I am trying to make "stiff" egg whites, I put my electric hand mixer on the highest setting and whip the whites for about 3 minutes. I don't know how one defines "peaks" but I whip 'em until the whites look like shaving cream foam or whip cream, where they sit in the bowl without touching the sides and generally hold the form the beater leaves them in when removed.

Perhaps, as a result, my rolls are not as puffy as they were intended, but they taste fabulous. Perhaps slightly eggy, but that taste disappears once you make a sandwich, pizza, etc.

[SueSue1212]

My oopsie rolls (RR's or whatever they are) were an oops alright. They are flat as pancakes and taste eggy! I must have done something wrong, but I am thinking the taste may stay the same regardless. Any suggestions? (PS: I am not an egg person to start with)
Help my Oopsie's an oops!

[Greeneggs&ham]

Originally Posted by SueSue1212

My oopsie rolls (RR's or whatever they are) were an oops alright. They are flat as pancakes and taste eggy! I must have done something wrong, but I am thinking the taste may stay the same regardless. Any suggestions? (PS: I am not an egg person to start with)
Help my Oopsie's an oops!

Were they flat as pancakes but with a "bubbly" looking texture on the top side? If so, I would say they might not be far off from what mine look like. Mine certainly don't have a hamburger bun shape.

As for the eggy taste, I made a recent batch without any strong spices and then tried to use it like a slice of toast, actually toasting it and spreading some butter on it. The result was an eggy taste that I didn't care for (and I like eggs).

I found my best batch to be the first where I made just the one batch (doubling the batch didn't work well either) and used garlic powder in place of the Splenda. I then used the (rather flat) rolls for hamburgers and pork BBQ sandwiches. The garlic was the predominant taste from the roll and I assume any egginess was masked my the flavor of the meat it was holding.

Bottom line for me: great substitute for bread when used for a sandwich. Not nearly as good if eating as a standalone item. Highly reccomend using a strong spice (garlic, onion, etc) to help in neutralizing the egg flavor.

[SueSue1212]

Thank You, and yes they looked horrible. My husband came in and said oh my those smell good. Thenhe tasted one and his face :-( said it all.
They looked like flat pancakes, nice color, but flat and fell apart. I am fixing to try the Carbquik, I just got my order today so here goes nothing! (actually 4.95 +s&h)
The cinnamunch things are great, love them bunches! Will definately order more oh them! Also, I am trying the Banana Nut Muffin Mix as well. Here's to crossing my fingers and hoping!!!
SueSue1212

[murphy'smom]

I am always afraid all the 'low carb' foods will slow my weight loss. Are you in OWL and at the rung to use those, and if so are they allowed? I never made it past berries before I fell off the wagon, so I am just wondering.

[SueSue1212]

I am not at that rung yet, but my Daughter is. And yes, I do nibble what I bake or cook to see what I have to look forward to. So if that nibble is off the wagon then I am there under the wheel. LOL
But, I have said this before, I started this WOE and totally bypassed the induction to start with and I still lost 40 lbs. in 5 weeks. So, again everyone has their own tweek to this plan, but I am trying to do it better than before, but I still have to taste to cook. That is why this Restaurant that I am opening is going to be such a challenge.
I would not advise anyone to do it the way I did to start, but that is what I believe was the old Atkins way pre-2002. When I started I was still under the assumption that the plan was the same... learning more and more everyday! PS: I have the book now! and it's accompany books as well.
Best of Luck
SueSue1212

[murphy'smom]

Thanks for the info!! I have Carbquick, but have never used it. I think it must be for when I am at my goal weight. I don't really miss bread that much anyway.