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#1
February 21st, 2009, 09:51 AM
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#2
February 21st, 2009, 09:56 AM
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You have to make sure no fat gets into it at all. One drop of yolk and it will not work The bowl has to be clean so does the utensils you use. Also make sure everything is dry as water can inhibit it Do you not have a mixer? It will take some effort to hand beat them stiff.
__________________ Journal: Living and Learning Startdate: November 18, 2007. Female 5'2" November 2009 Challenges Push-ups 240/300 Abs: 1250/1500 Squats 1050/1200 Strength: 800/900 minutes Running: 68/75 kilometers 2 Years on Atkins  |
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#3
February 21st, 2009, 10:49 AM
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In addition to what Liv said, make sure the eggs are at room temperature. You must have a hand mixer, at the very least. Magic Bullets are too small to work. Three egg whites will fill an 6-cup mixing bowl when properly stiff. I can't imaging being able to make egg whites stiff with a whisk or by hand. Use a glass mixing bowl and stainless steel spoons. Plastics hold onto fats and grease, both of which will prevent the egg whites from getting stiff. Egg whites that are stiff is when you remove the beater, it leaves peaks that stand tall above the rest, like whipped cream. Did you have cream of tartar to add? This is a powdered acid that helps stabilize the egg whites. This recipe is really worth it, done right. Once you get the egg whites stiff, make sure you know what "folding in the yolks and cream cheese mixture" means, or you will break down the whites. You very gently use a folding motion to scoop up and blend the yolk mixture into the whites--something like the action of an ocean wave.
__________________ People who say it can't be done, should not interrupt those doing it. "Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before." ~~Herodotus Doin' the "Real Deal" Atkins 2002 since 9/15/2005 Sunny's Secrets: My Journal       Last edited by SunnySmile501; February 21st, 2009 at 03:25 PM. Reason: I use a 6-cup bowl |
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#4
February 21st, 2009, 12:34 PM
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__________________ [url=http://www.TickerFactory.com/weight-loss/wjuHGvk/]  |
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#5
February 21st, 2009, 03:15 PM
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Okay, you encouraged me to go make a batch so I could take pictures. I needed to tweak the recipe for my cookbook, anyway. Here's two pictures of egg whites holding stiff peakes:  
__________________ People who say it can't be done, should not interrupt those doing it. "Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before." ~~Herodotus Doin' the "Real Deal" Atkins 2002 since 9/15/2005 Sunny's Secrets: My Journal |
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#6
February 21st, 2009, 03:23 PM
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Here's a picture of the finished product. I use 4 eggs, so I get 8 rolls, total. Yummy! Now I need to grill some chicken breasts for my favorite sandwich--grilled chicken club. I melt either Swiss or mozzerella on the grilled chicken, top that with a couple of strips of crisp bacon, slivers of onion, tomato, lettuce and mayo on a revolution roll. 
__________________ People who say it can't be done, should not interrupt those doing it. "Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before." ~~Herodotus Doin' the "Real Deal" Atkins 2002 since 9/15/2005 Sunny's Secrets: My Journal |
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#7
February 21st, 2009, 05:24 PM
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Great photos, Sunnysmile  Lately I have been spreading the 'batter' out to make bread so I can have a bacon sarnie!!!   I usually toast them lightly under the grill to make them hold together better for when I am eating out and take them in a tupperware box.
__________________ Wondering how to get 'most' of your net carbs from your induction veggies? Take a look at the thread from the latest Veggie Challenge to see how others managed it! Check out our Low Carb Recipes website and add to it!!   F/60 yrs/5ft 5.5" |
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#8
February 21st, 2009, 05:27 PM
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Wow guys - those are wonderful pics. I feel like making some now. I wonder if I could make a bacon, tomato avocado sandwich with them? 
__________________ Journal: Living and Learning Startdate: November 18, 2007. Female 5'2" November 2009 Challenges Push-ups 240/300 Abs: 1250/1500 Squats 1050/1200 Strength: 800/900 minutes Running: 68/75 kilometers 2 Years on Atkins |
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#9
February 21st, 2009, 05:36 PM
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Quote:
__________________ People who say it can't be done, should not interrupt those doing it. "Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before." ~~Herodotus Doin' the "Real Deal" Atkins 2002 since 9/15/2005 Sunny's Secrets: My Journal |
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#10
February 21st, 2009, 08:09 PM
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Is it possible to make revolution rolls without cream cheese or mayonnaise? I'd rather pluck both my eyes out before cream cheese or mayonnaise enters my mouth in any form.
__________________ With men, things may seen impossible, but with God ALL things are possible. Size 10 by August 2009? It's mine for the asking and mine for the taking. 28/f/ 5'10" |
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Failed attempt at revolution rolls - HELP :) 
. First I have to say I am not Suzie home maker, so I do not cook often..and when I do, it's easy stuff like and omlett 
. I tried to make the revolution rolls this morning and...well, I could not get the egg whites "stiff". What the heck is a "stiff" eggwhite anyway???
. LOL. I beat those things until my hand cramped up....then I used my magic bullet mixer...still runny 
. What am I doing wrong? Help please, I want rolls..... 
243 lbs / 145 lbs
Re: Failed attempt at revolution rolls - HELP :) 
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