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Oopsie Help!

Eurobuff

Well-Known Member
Messages
358
Type of diabetes
Treatment type
Diet only
View attachment 17938

I thought this oopsie bread was supposed to be easy, I don't know what I've done wrong, can anyone please help? My ingredients were:

3 eggs (Seperated)
1/4 tsp cream of tartare
3 tbls Philadelphia
Pinch of salt

I whisked the egg whites, they looked perfect. The egg yolk and cheese mix ended up the consistency of custard (it was smooth). I put a spoonful of the egg white into the yolk & cheese mix. Then gradually folded the rest of whites into the yolk mixture gently. But when I spooned the mixture onto the tray is was the consistency of a pancake or Yorkshire pudding batter. I couldn't make individual bun size lumps, it was too thin. I cooked it at 150c for 20mins (the oven was preheated first). The mixture didn't rise. It's ended up about 5mm thick.
 
Did you put cream of tartare in with egg whites?, when you whisk them together it should be like meringue
 
Sounds like you beat all the air out of it, when mixing the egg whites and yolks ! Did you use a metal spoon to fold the mixture in with one another ?
 
I found this one :-

Recipes Breakfast
Oopsie Bread

35mins
PREP 10 MINS
COOK 25 MINS
An alternative for bread if you are eating low carb and diabetic. I saw this recipe on Diet Doctor, and loved it and wanted to share it.

INGREDIENTSeggs
  • 1⁄2tablespoon psyllium husks (optional)


Check Out Our Top Breakfast Recipe
DIRECTIONS



    • Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
    • Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
    • Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
    • Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
    • Put 6 large or 8 smaller oopsies on a baking tray.
    • Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
    • You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy.
 
izzyj09 said:
Sounds like you beat all the air out of it, when mixing the egg whites and yolks ! Did you use a metal spoon to fold the mixture in with one another ?
Click to expand...

Yes, I used a metal spoon and folded in the mixture (not beat it in). Although the very first spoonful of egg whites was beat into the yolk mixture (this is what my recipe said), the rest was gradually folded in.
 

Hmm interesting I don't know if it makes a difference but my recipe said to put the cream of tartar to the egg whites, not the egg yolks
 
Did you use full fat cream cheese?


I use bicarb not cream of tartar


(sorry edit Baking powder)
 
Last edited by a moderator:
Scimama said:
Did you use full fat cream cheese?


I use bicarb not cream of tartar
Click to expand...

I used Philadelphia Full fat, the recipe said cream of tartar, which I bought specially for it. I would've normally used baking powder?
 
Internet is full of recipes that dont work. I dont understand why people post them if they know its gonna be a failure.
This recipe clearly needs something to thicken the mixture. Maybe ground almonds, soy flour, flaxseed or psyllium
 
Last edited by a moderator:
I think the mistake is beating the first bit into the whites. Fold the lot in instead.
 
ewelina said:
Internet is full of recipes that doesnt work. I dont understand why people post them if they know its gonna be a failure.
This recipe clearly needs something to thicken the mixture. Maybe ground almonds, soy flour, flaxseed or psyllium
Click to expand...
I agree with this @ewelina. I've made a couple of batches of Oopsie rolls and have included psyllium, but although they rise and look great when they come out of the oven, within minutes they have collapsed and once they've cooled they taste flaccid and - I think - unappetising. I'm going to try your suggestion and add some soy flour in the next batch...
 
ewelina said:
Internet is full of recipes that doesnt work. I dont understand why people post them if they know its gonna be a failure.
This recipe clearly needs something to thicken the mixture. Maybe ground almonds, soy flour, flaxseed or psyllium
Click to expand...
I agree with you, @ewelina. I made a test batch today and added 30g soy flour to the mixture. They taste good and are more bread-like and satisfying that the original Oopsie rolls, which I found to be rather flaccid and unappetising. I'll be making "fortified" Oopsie in future!
 

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