Egg-white bread rolls
50 min · 9 g protein · 43 cals / serving
A carnivore bread roll: egg whites whipped stiff with egg white powder and baked into light, golden rolls with a crisp crust and a soft, airy middle. Split them for a burger, a fried egg or a slice of liver pâté. Strict carnivore: eggs and salt only.
Ingredients
- 1 1/2 cups liquid egg white, or the whites of 12 eggs, at room temperature
- 1/3 cup dried egg white, egg white powder, unflavored
- 1/2 tsp salt
Steps
- Heat the oven to 325°F and line a baking sheet with baking paper.
- Whisk the egg whites with the salt in a very clean bowl until foamy. With the mixer running, add the egg white powder a spoonful at a time and keep whisking until the mass is thick, glossy and holds stiff peaks, 4–6 minutes.
- Spoon into 8 tall mounds on the sheet, about 2 inch apart, and smooth the tops a little with a wet spoon.
- Bake 30–35 minutes, until deep golden and firm when tapped. Turn off the oven and leave them inside with the door ajar for 10 minutes so they do not collapse.
- Cool on a rack before splitting.
Good to know
Do I really need the egg white powder?
Yes, it is what turns a meringue into a roll. Whites alone give puffy rolls that shrink to flat discs; the powder gives structure and a bready chew.
Can I make them cheesy?
Fold 1/3 cup of finely grated parmesan in at the end. That makes them relaxed carnivore and gives a savoury crust.
How do I store them?
They are best the day they are baked. Keep leftovers in a paper bag for a day, or freeze them and crisp in a hot oven for 5 minutes.
Alternatives
Per
- Calories
- 114
- Protein
- (91%)
- 24 g
- Fat
- (3%)
- <1 g
- Carbohydrates
- (7%)
- 2 g
- of which sugar
- 1 g
- Fiber
- 0 g
- Sodium
- 748 mg
More side dishes
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 342 kcal goes into the pot and 408 g of ingredients comes out as about 300 g of food: 114 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.