oopsie rolls

Discussion in 'Atkins Diet' started by xxxjessiexxx, 26 September 2011 Social URL.

  1. xxxjessiexxx

    xxxjessiexxx Silver Member

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    hi all i tried to attempt these and didnt look like a roll it was all watery

    when i seperated the eggs i tried to make the egg whites stiff by whisking it with a fork it just had bubbkles in is this right ? i added the yolk and the cream cheese together then added it to the bubbly whites and it was so runny

    what am i doing wrong how do i get the whites stiff do they taste eggy

    advice would be great

    can u put sweetner with it ??

    j
     
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  3. SarahJPG

    SarahJPG Member

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    Hiya when I made them they came out fine....the egg whites should be stiff - so that you can tip the bowl upside down and they wont move and form 'peaks' same as when you make meringues. Be very careful when seperating your eggs because if you get the smallest bit of yolk in with the whites they wont stiffen up properly hope this helps! X Sarah
     
  4. xxxjessiexxx

    xxxjessiexxx Silver Member

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    thanks sarah what can i use to stiffen eggs
     
  5. lucy4loop

    lucy4loop Silver Member

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    Hi Jessie, you just have to whisk really hard for ages! I use a hand whisk so would definitely recommend an electric one ;) x
     
  6. SarahJPG

    SarahJPG Member

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    Yes deffo second that I do not have the patience to whisk by hand lol you can pick uo an electric whisk fairly cheaply I got a supermarket value one for £4.99 although they mite be a bit more than that now as had mine a few years - they do come in handy whipping cream etc etc etc :))
     
  7. xxxjessiexxx

    xxxjessiexxx Silver Member

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    i wisked for ages and it was still runny i ended up chicking it all in a cake tin im not sure if it tastes right

    is it 3x egg whites 3 x yolks add the cream of tatar to the whites and philly to the yolk then fold it in and pop it in the oven am i doing this right

    x
     
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