I love eggs. I don’t know why, but I do.
I love the texture of deviled eggs, cracking open a hard-boiled egg, enjoying a nice fried egg on top of a nice hot bowl of bibimbap…heck, I’ve eaten them raw, although I definitely don’t recommend it.
So when I found out that you can use eggs to make a healthier, low-carb version of bread, I thought, wow! This is my new staple! And it totally has been. Maybe it’s just my anosmia, but I genuinely do not notice a difference in taste between egg-bread and regular bread…although I can’t really taste the difference between white and wheat, just that wheat is “stiffer”…so take that for what it’s worth.
But if you’re anosmic like me, that may not even be a concern for you! And if you love eggs like I do, buckle up because I am going to teach you how to make the ultimate egg sandwich…made entirely from eggs!
Sandwich Bread Loaf-Style
-Hand mixer or whisk
-1/2 cup protein powder (unflavored is probably best here, unless you want to try scrambled eggs with a hint of Chocolate Peanut Butter!)
-1/4 tsp salt
-Butter for greasing
- Get a small bowl. Put your whey powder and salt in there and give it a quick stir to mix it up. Set it aside temporarily.
- If you’re using a mixer with an attached bowl, use that. Otherwise get a glass or metal bowl and carefully drip your egg whites into the mixture. Make sure not to get any yolk in there – it’s not a total loss if you do, but it will be hard to maintain the right consistency if it’s too yolky. Take the yolks and dump them into the other bowl with the whey powder and salt. Do this for all six eggs.
- When the eggs are all divided, take your mixer and whip the eggs, like you’re making them a meringue. You want them a little bit creamy but not runny – if you have stiff peaks, they’re over-whipped. It should slosh around a bit but still hold together.
- Mix the yolk, whey protein, and salt together. Warning: it’s going to be kind of nasty looking. That’s okay, as long as it tastes good in the end, how it looks getting to that stage isn’t important! Once you’re done, dump it into the foamy egg white mixture. Mix it together until it’s combined, but don’t overmix so that it stays light and fluffy.
- Butter the sides and the bottom of the pan, just enough so that it won’t stick too much (this bread can get sticky, even with non-stick pans! Fair warning!) and then pour in the mixture. You may need to use a rubber spatula to scrape out the bottom and get every last drop!
- Bake for 40 minutes, although it may need more or less time depending on your oven. This might take some trials as this is a hard one to “toothpick test.” It’s going to puff up A LOT while baking, so make sure to have it on a lower or middle rack.
- It’s probably still going to be pretty puffy and funny-looking when you take it out of the oven, so just leave it there until it cools down a bit. Don’t try to squash it down – it’ll go down on its own as it settles. The key here is that you’ll still get fluffy bread: the more overmixed your batter is, the less fluffy it’s going to be, so it might take a few trials to get it down to the consistency that you want.
Egg Bread – “Burger Bun” style
So the recipe above is what you would do if you were baking it as a loaf, and then you have the skinny white innards as your two bread halves. If you’re looking for something more like what’s shown in the picture above with a thicker, crunchier crust, I’ve got you covered.
Simply follow the instructions above, but instead of using a loaf pan, use a donut pan (what I used) or a muffin pan (since you may not have a donut pan lying around) and cook them for about 20 minutes. Note with the muffin pan is that you should only fill them no more than halfway full and then give them time to deflate before eating.
The Middle – Egg Frittata Filling
-Muffin pan (I prefer silicone, otherwise grease them down beforehand)
Ingredients (makes 6 egg muffins)
-12 cup cheese
-2 tablespoons frozen spinach
- Crack your eggs into a bowl and whisk them all together.
- Fill the bottoms of your muffin cups with a little bit of egg mixture.
- Mix the cheese and the spinach with the rest of the egg mixture left in the bowl and distribute evenly amongst the six muffin cups.
- Bake at 350 degrees for about ten minutes.
- Take them out and let them cool for about five minutes before serving.
See! Simple and easy! And then all you do is take the frittata muffin and place it in the middle of your “donut” or loaf halves. The bread holds together well enough to make a sandwich, and the egg frittata middle gets held together by the cheese so that it doesn’t fall apart and slip out the bottom of your donut hole. You can add salt or pepper to taste, season with sriracha, or add whatever fun variations you can think of. The skies the limit!