Eat Evolved


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Recipe Review: Oopsie Rolls

June 18th, 2011 at 21:57

The vast majority of great culinary discoveries I’ve made can begin with the sentence “Today, I had a wild hair up my ass.” Oopsie rolls started that way as well. This recipe is all over the Internet, but I remained skeptical. A bread substitute made from eggs and cream cheese? No way.

And then yesterday I was making burgers for dinner, and I had eggs and cream cheese I needed to use up, and oh what the hell, why not?

Separate three eggs–yolks into one bowl, whites in another. To the yolks, add 3 ounces of cream cheese and two pinches of salt. The original recipe also calls for a packet of Splenda, but yuck. If you’re desperate for sweetened hamburger rolls, try adding a bit of honey or coconut sugar to the yolks. Add a pinch of cream of tartar to the whites, which should be room temperature, and beat them with a hand mixer until they form stiff peaks. Use the same hand mixer to beat the egg yolk mixture until it’s smooth, then gently fold it into the egg whites. Put the batter into six circles on a well-greased cookie sheet (I used parchment paper to line it instead and it worked fine) and flatten them out a tad. Bake at 300 degrees for 30 minutes. Let cool slightly before removing them from the pan to finish cooling on a wire rack.

Sounds ridiculous, right? These bad boys held up to a half-pound medium-rare burger. Toddler saw it, said “I want bread!” and ate a whole piece, never knowing that no grain was harmed I. The making of her dinner. Seriously, these are fabulous. I probably won’t make them again for a while, as I’m doing Whole 30 in July, but when I do, I’ll make some extras to see if they freeze and reheat well. If they do, they’re damn near perfect. I already have visions of an heirloom tomato BLT between two of these.

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