Try this Oopsies recipe, or contribute your own.
- Carbohydrate 1.11684342815584 g
- Cholesterol 111.250943989167 mg
- Fat 7.84914474717333 g
- Fiber 0.00227700003854962 g
- Protein 3.74939575323648 g
- Saturated Fat 3.87214083126367 g
- Serving Size 1 1 Serving (40g)
- Sodium 272.079620520399 mg
- Sugar 1.11456642811729 g
- Trans Fat 1.17557551864558 g
- Calories 89 calories
Step-by-step
- 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.
Unlike traditional yeast breads that rely on gluten networks for structure, Oopsies depend entirely on mechanical aeration. Achieving success with this formulation hinges completely on how the egg whites are whipped. Clean, grease-free bowls and utensils are mandatory before separation occurs, as even a microscopic speck of fat will prevent the proteins in the whites from trapping air effectively. Whip those whites with a pinch of salt until stiff peaks form, verified by inverting the mixing bowl without any movement of the contents. Incorporating the yolk and cream cheese mixture requires a delicate hand; use a spatula to fold the heavy dairy gently into the meringue rather than stirring vigorously, which deflates the trapped air bubbles instantly. Temperature control matters significantly during the 25-minute baking phase at 300 degrees Fahrenheit, ensuring the interior sets without burning the exterior. Fresh eggs yield significantly better volume during whipping compared to older eggs whose thin whites resist stable foam formation. Once baked at 150 degrees Celsius, these clouds require careful handling and must be cooled completely on wire racks to prevent condensation from softening their fragile crusts.
