Those oopsie rolls....

**qbu** · June 25, 2008, 04:55 PM

Re: Those oopsie rolls....

I don't know how long I let mine go. I put them in the bowl and start my Kitchen Aid stand mixer. I just let them go until they're really stiff. When I take out the whisk, most of the egg white is still on the whisk.

I've never had a problem doing it like that.

These are great! I'm actually due to make another batch tonight.

**Lisa** · June 25, 2008, 04:59 PM

Re: Those oopsie rolls....

I have a Sunbeam (I would be lost without it!)...the egg whites were stiff on the blades and the bowl. Maybe I just think they're beaten too much. That could be the problem too....lol.

**TheDogAteMyName** · June 25, 2008, 05:47 PM

Re: Those oopsie rolls....

Lisa - I used a hand mixer. I beat the egg whites until I had stiff peaks, it took a few minutes. Whatever I did, I did right because mine turned out beautifully. I was worried about not doing it right because egg white and I don't get along. I've conquered the egg whites

You'll become addicted to trying different seasonings and additions to the oopsie. It's hilarious all the combinations that you'll try to come up with. I think your rolls look great. The only thing I did differently was use a cookie sheet lined with parchment paper.

**Greeneggs&ham** · June 25, 2008, 05:51 PM

Re: Those oopsie rolls....

Mine looked pretty much like the ones in your first picture, maybe eve a tad flatter. I "beat" the whites for only about 3 minutes or so at the highest setting. Regardless, they are an instant hit! I still can't believe eggs and cream cheese can produce something that looks (and tastes) like that.

I used two today to replace the bun on a Jack-in-the-Box plain Bacon Ultimate Cheeseburger. I would have cried over how good they were, but it might have caused people to stare at me strangely -- no good having a 270 pound guy crying in public over his hamburger...

Our family will be heading to the beach at the end of July and I'm already planning how I can take a whole "loaf" of Oopsie Rolls on vacation.

**TheDogAteMyName** · June 25, 2008, 06:04 PM

Re: Those oopsie rolls....

Eric - I love making oopsies and love the fact that you can freeze them.

Have you toasted them yet? Wondering how they are with a pat of melted butter <drool>

**SunnySmile501** · June 25, 2008, 07:44 PM

Re: Those oopsie rolls....

I made them three days running. Wow are they good. Yesterday, I made onion rolls and they are a hit.

Mine turn out flatter than most, so I use two for a top and bottom. I made an awesome sandwich for lunch that was really healthy. I made a roasting hen a couple of days ago, so I sliced some breast meat, layered on some red onion slivers and topped that with slices of avocado. I made chili-lime mayo and put a big glop on top and boy was I in heaven!

I haven't allowed myself to have peanut butter in the house for a long time, but I got a jar the other day. For breakfast I had an open face PBJ with Splenda sweetened Smucker's Raspberry jam.

Sunny!

**IrishMom82** · June 25, 2008, 08:06 PM

Re: Those oopsie rolls....

I made these once and I didn't like them. I don't think I made them right. I'm gonna have to try them again cause they look delicious!

**ValidRouge** · June 25, 2008, 08:10 PM

Re: Those oopsie rolls....

Sunny, your avocado and chicken sandwich sounds divine!

So does the PB&J, but that would send me off the deep end, so I'll just fondly remember and move on... LOL

If you spread the batter very very thin on a pizza pan, or jelly roll pan, you can make wraps or flat bread or pizza crust, etc. This recipe is very versatile.

**Lisa** · June 26, 2008, 10:01 AM

Re: Those oopsie rolls....

Nichole, Oh, your experience gives me hope!

I hope I'm able to make them more fluffier....but come to think of it, they'll probably flatten out once the cool. I think I could become very seriously addicted to making these things...it's a good thing we can make them any size we need to for portion control---I don't think mine would last long enough to freeze

Eric, I think I was close to that 3 min mark and will probably need to go a shorter time. I agree! They are a great thing! Golly, I think I was about to have an emotional moment yesterday when I ate my roastbeef "sandwich"....isn't it funny how these little things make us so happy? We're doing a lot of camping this summer and I know this would be a great thing to take.

Sunny---I think the onion is my favorite so far. Your sandwich just made me drool! Yum! What great alternatives to making sandwichese at all levels of this woe

Irish---I made them before this and I think the taste was odd to me because it tasted eggy and I might have put too much cream of tartar in the mix. I watched how much I put in and decided to do something different for the flavors...that's helped A LOT!

Joy--Thanks for the flat bread/pizza crust idea. That sounds great too!

Thanks for all your input! My DD12 loves the ones I made with the Poppy seeds...she's not keen on the onion ones yet, but I think I could make a batch that both girls will eat.

I think I'll try to watch beating the egg whites for about 2 minutes and go from there...we'll see. I know the humidity (when we get it) and the heat will play a big part when I cook them. If you see the light on at my house at 4am you'll know I'm making these and trying to avoid the heat later on in the day.

**TheDogAteMyName** · June 26, 2008, 11:10 AM

Re: Those oopsie rolls....

Joy and Sunny...due to your recommendations, I'm off to make more oopsies. That sandwich sounds divine. I had no idea if I spread the batter I could make a wrap. Brilliant! Thanks

**Littlehaze** · June 26, 2008, 01:50 PM

Re: Those oopsie rolls....

I haven't tried these, but plan to this weekend.

Since I don't really know what the texture of these are uncooked, but was wondering if they would hold up in a boiling pot. I was thinking of a modified version of chicken and dumplings. I'm kind of thinking they won't, but it doesn't hurt to ask.
If not, does anyone have any suggestions for something that might work?

**Greeneggs&ham** · June 26, 2008, 05:26 PM

Re: Those oopsie rolls....

OK, I have to get some dinner. All this talk of food is killing me!

I don't know that they would hold up to being in the pot while on the stove, but they might hold up if you add them afterward (like right before serving). If you try it and it works, you will need to post a recipe so we can all enjoy though!

**SunnySmile501** · June 26, 2008, 07:10 PM

Re: Those oopsie rolls....

They are just a little heavier than merengue--really fluffy, so I doubt they would hold up to boiling liquid to make dumplings. I'll think on the dumpling question for a while. I might be able to come up with something.

I wanted to make tarts before my fresh raspberries were gone, but no low carb crust I ever tried was any good. I threw a bunch of stuff together last night and came up with an awesome crust for my raspberry and creme tarts.

**Lisa** · June 27, 2008, 08:58 AM

Re: Those oopsie rolls....

Sunny, did you use this recipe for the crust?

I thought about making small "pumpkin pies" today (I would mix up the pumpkin w/splenda and spices, heat in the microwave and then dollop in the little puffs)...instead of making cream puffs.

We're going camping this weekend. I'm making the wraps that Joy suggested and hoagie "rolls"...just longer version of the rolls (hopefully!).

Oh...and I found that when you take them out of the fridge from storage, put them in the toaster oven (or maybe lay them over your toaster?) for a min or two and they crisp right up! Yesterday was a A+ day for me with these. My DH and I ate the last of batch for lunch and dinner.

Question though...lol...how long does your "batch" last you??

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