OOoopsie questions - Mine came out wrong

[AmandaL]

I was hoping to enjoy French toast or a "sandwich" by making oopsie rolls. The batter was thin and there more like a quiche. I don't know what I did wrong, so if anyone has tips, please help me out here. I need "BREAD"!

[qbu]

They do come out pretty flat. They don't puff up much. For a sandwich, just use 2 like you'd use 2 slices of bread.

I never made French Toast with them, but I have heated them and put butter and sugar free syrup over them...somewhat like French Toast.

[*Lisa*]

Flatness is something I've dealt with too. When you say "flat", was the "batter" really liquidy before you plopped it on the pan? If it was, I think it's because the folding of the egg whites and the yolk mixture was blended too much (that happened to me before), or, the egg whites weren't beaten until peaks were formed (something else I had to work on, too). But qbu is right, they do deflate once they cool down. Hope you continue to make them and try try again

[billbazz]

I found out the hard way ..to use a seperate bowl when I seperate the eggs..any yolk in the white will not allow it to become very stiff. also if I loose a shell piece it's easy to take out of a little bowl. when folding the white into the yellow I roll whites gentlely till all batter is gone--final result looks like a yellow and white striped mass..come out perfect every time.

[pamelainaustin]

I learned this trick years ago from my gramma--you know the whites are "beaten until stiff" when you can pick up the bowl, hold it upside down and they just sit there. I always use a stainless steel bowl and let the whites come to room temperature before beating them. When you gently fold in the egg yolk stuff, use a big spatula kind of like you are digging a hole in the whites and STOP as soon as it is blended but not uniform in color.

I have only made the oopsies a few times but they turned out well.

[Delicious]

what exactly does it mean to "fold the egg yolk mixture into the whites"?
i really want to make them but i cant understand it.
im 14 and dont have that much experience with cooking :P

[pstansel]

I believe chleochatra has videos or pictures on her blog of how to do it right. I do them in muffin tins and they make nice muffins, I'm not sure how people get them more bread like for sandwiches.

[regandy]

I found that if you add a tablespoon of protein powder they take on a more "bread" texture. I use the plain vanilla protein powder that I buy from Walmart (lowcarb/lowfat).

How I have used them:
-- Grilled cheese sandwich (pan fry)
-- pancakes
-- I put a couple in a baggie and take to fast food restaurants and "rebuild" my burger.

... and I found out that they will freeze well. After baking, let them sit out for a while and really dry out. When I pack them in the fridge, I use parchment paper squares between them to keep them from sticking together. I had some in the freezer for 4 weeks, and they still tasted very fresh. This was good news, because it means I can make up several batches and have them for the month.

[mommiedearest]

A friend told me about oopsie rolls and I'm so glad she did (Thanks, 'Happy'!) I've been making a batch of them every night and keeping them in a gallon size freezer bag in my fridge. I found I like making them in muffins tins, too. I just had 2 mini cheesesteaks ... I put 'em together then threw 'em back on the griddle like grilled cheeses for like 30 secs on each side...Enjoyed them VERY much with the new heinz ketchup that has 1 g. carbs/tbsp. I love this WOE! I haven't felt like I'm missing out on anything this time around!!

**Just to clarify... I don't eat them all myself every day! I have to keep making more b/c my husband and sons like 'em too! That's why I keep having to make new batches nightly. Once you get that hang of making them, the trick is to be able to keep them on hand!**