ReddyMcMeaty
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"buns" great for your meat and cheeseThese are actually just the atkins revolution rolls
Whip 4 egg whites with 1/8 teaspoon cream of tartar until very stiff
Fold in the yolks that have been mixed with 3 tbs ricotta or creamcheese very gently. Pile onto bun shapes onto a cookie sheet and bake for an hour at 200.
I just made them without the cheese, I had some raw milk in the fridge since, um, october or so and I had strained it so it's like a crumbly wet feta texture. It tasted very fermented but not "off" so I used 2 spoonfuls of that, it gave the buns a tasty cheesiness. These would be nice for a change. Will have to have a burger with a bun later 
I am going to experiement with various cakes and so on. I don't get bored, but DH likes variety so the more I can come up with that is lowcarb the better for him it is.
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adwred
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Waywardsister has a no-dairy version of these on her website made with 3 tbsp mayo instead of the cheese. They are so good and great for when you're not doing dairy. I go through at least a batch a day! I use the new Hellman's Olive Oil mayonnaise, but homemade would be even better.
I do a double batch and bake in two 8-inch square baking dishes, with the bottoms lined with parchment, and bake them at 300 F for 40 minutes. Then you can just cut them into squares once they're cool, rather than fiddling with trying to make the 'bun' shape that really just falls in on itself anyway.
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ReddyMcMeaty
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That is great, thanks a lot for the no dairy idea. I'll definitely be into that soon
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adwred
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OK, I tried this recipe with butter oil instead of mayo and it was even better. So effing delicious. They didn't puff up quite as much, but tasted just like brioche to me. I beat 9 yolks to the ribbon stage, separately from the whites, just to add some extra volume and just drizzled 3 tbsp. of the butter oil into them right at the end. The texture of the yolks is like a really thick and fluffy hollandaise sauce. Then I fold in the 9 whites, beaten stiffly, and a touch of salt. Divide the batter between two 8-inch tins, lined with parchment paper and bake for about 45 minutes at 300F.
So so so good. We had hamburgers this weekend and you would have though we were eating them on brioche buns!!
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Dave
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Do you guys know what the carb count would be?
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adwred
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| LC_Dave wrote: | | Do you guys know what the carb count would be? |
Well the only ingredients I use are eggs and butter oil and a touch of salt (which is optional), so if you make the double batch with 9 eggs, like I do, then cut each of the baking pans into 4 squares, then each square would have just over one egg's worth of carbs. So still less than 1 g per square.
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fabshelly
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butter oil?
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adwred
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Butter oil = homemade ghee. From just separating the butterfat from the milk solids on top of the stove.
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fabshelly
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Ah! Thanks!
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Nana
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Hmm, I was wondering how they would taste like with goose fat or lard? Anyone tried? I'm planning on going meat-(and egg)fat-only and it would be great to have some buns. Maybe I could fry them in goose fat?
Another Q: can I use baking powder instead of cream of tartar for eggwhite stiffness?
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