super demo..great.. …
super demo..great..want to try it asap..thanks..troy in texas aug 14, 2010

I will DEFINITELY …
I will DEFINITELY have to try these!!! I kind of miss having sandwiches

@EsperanzaZheria I …
@EsperanzaZheria I am really glad you liked the sandwich.

OMG just made this …
OMG just made this recipe for lunch (low carb sandwiches ftw ) and the “bread” was SOOOOOOO good! Plus, it adds a really nice smell to the kitchen. Thanks for reviewing it and posting it on here bowulf.

These sound great : …
These sound great I’m going to definitely make some Thanks!!!!

been awhile since I …
been awhile since I made these, been making the one minute muffin, savory instead. But these are lower carb.

@pamdento Probably, …
@pamdento Probably, but my question would be why would you want to. Fat Free variety is higher in carbs being made with skim milk. If you are concerned about Calories, the Neufchatel cheese (or low fat cream cheese) would be the better choice; however, realize that on a low carb diet one’s Calorie and thereby energy should come from fat for the most part.

can i use fat-free …
can i use fat-free cream cheese??

@Bobofet241 Let me …
@Bobofet241 Let me know how you like them…

@BigJohnIsOn Yep, …
@BigJohnIsOn Yep, saw the new Annals report, and it is just more piling on the evidence what healthy living low carb can be. I have to laugh at that critics now living in the past before the preponderance of the evidence started coming in support of LC.

I got my Kenmore mixer really cheap off Ebay, but Black Friday is the time to get a Kitchen-Aid. My Kenmore is pretty loud (hence the video cuts), so some year I may have to break down and get a new one.

Congrats on your continued success!

@Elizabeth01010101 …
@Elizabeth01010101 They’re not bread — they’re not that substantial. Imagine a cross between a bun and meringue, and you capture what they are. They are closer to an airy bun if done correctly. The recipe is very similar to my crepes or pancake recipe except for the amount of air whipped into the egg whites, and they don’t taste like eggs.

I’ve been making …
I’ve been making these buns with molds my brother made out of 4” diameter aluminum pipe, cut in one inch “lengths”. Makes a nice round slice of bread. I gotta get me one of them cool mixers though.

Did you see what the Annals of Internal Medicine study said about low carb diets?

After a few false starts, I am strong on the diet now, down 44 pounds. It’s already easier to move. I’m looking forward to having a weight that doesn’t start with a 3. Thanks for being such a great Atkins coach.

Dumb question but I …
Dumb question but I am not knowledgable when it comes to induction stuff: Do the revolution rolls taste like bread? They sure do look like bread but it is hard to imagine them tasting like bread being that you used no flour.

I can’t wait to try …
I can’t wait to try that.

@IChoseTheRedPill …
@IChoseTheRedPill You are welcome – this was an easy recipe to do.

@n10ding They are a …
@n10ding They are a combination stiff meringue and bun. A bit closer to the substance and texture of a bun than meringue, but you can see both.

looks easy… thank …
looks easy… thank you

@bowulf I will …
@bowulf I will forever thank Herbert Johnston for that electric mixer.. He made cooking revolutionary and in his own way contributed to these rolls.. What are they like on the inside? I imagine they are like a stiff meringue but that sandwich at the end looked yummy.

@n10ding That is an …
@n10ding That is an accomplishment — for me to make something look easy… The only tough part about this recipe is if you try to wisk the egg whites by hand. That’s more exercise than it’s worth and why man created electric mixers.

@ettisen It’s a …
@ettisen It’s a very light tasting bun with just a bit eggy. It’s not a substantial, put a hamburger on it bun. However, ham and cheese would be perfect on it. It reminds me of a very light rusk bun flavor — the kind of buns served at Dutch weddings.

Thanks for showing …
Thanks for showing this.. Have not yet made these because they just sounded so difficult to make.. You made it look easy… Thanks!

Thanks! I am …
Thanks! I am starting low carbing again and this looks like a good subsitute for regular bread. May I ask, What does it taste like?

@LivestrongH2 I am …
@LivestrongH2 I am glad I could help. I was going to mention this in the video, but here are most likely problems with the recipe:
1. Mixing or beating (not folding) the Egg Whites into the Yolks / Cream Cheese
2. Not beating the egg whites long enough (weak peaks) or no cream of tartar
3. Potentially not cooking the buns long enough or too long
4. Letting bits egg yolks in your egg white bowls

This recipe works well as a take off for other ideas like French Toast (add cinnamon) or other tweaks

I have tried and …
I have tried and failed at this recipe countless times! It really helps to see it done, rather than just reading it off instructions. Now I understand what “peak” means when you beat the egg whites! Thanks a bunch!