If you’ve ever gone low-carb in an attempt to lose weight, you’ve probably pined for bread – or at least the versatility that bread can bring to a meal. Suddenly, without access to sweet, sweet carbohydrates, meals get more complicated. How do you have a burger? How do you have toast? A sandwich? Pizza? Breadsticks? Lasagne sheets? At first, when on a ketogenic diet, your diet seems limited to bacon, eggs, and avocados. Once you discover a few tricks and tips – it blossoms into a world of possibilities.
At its most basic, oopsie bread is a baked omelette posing as flatbread. With a little tweaking, it can be made sweet, savoury, spicy, thicker, thinner, more flexible, more rigid – the possibilities for using oopsie bread are only as limited as your own imagination.
So how do we MAKE oopsie bread?
Before you do anything – preheat your oven and line two (to four, if you have a large oven like me) baking sheets with baking paper.
First, separate your room-temperature eggs into whites and yolks. We want to make meringue. When making meringue it’s important that the eggs be fresh, room temperature, that your bowl be clean, and that you get absolutely NO yolk in with the whites. If the whites are contaminated, even a little bit, the whites likely won’t whip properly.
Whip the egg whites until they’re bubbly but not meringuey (sure, we’re verbing things, you’re not the boss of me).
Continue to beat the egg whites until they form stiff peaks.
In a separate, larger bowl, beat together the egg yolks and the cream cheese. They’ll start off quite dark orange and progressively get paler and pearly. Stir in the psyllium husk and salt. Adding the psyllium husk gives you a slightly more bready flavour. Play around with this measurement. You may find that you prefer less or more. This is also the time to add in any flavourings such as erythritol, cocoa, cinnamon, chili, garlic, etc.
CAREFULLY fold your egg yolk mixture into your stiffened egg whites, being careful to preserve their fluffiness as much as possible.
Pour dollops of the combined oopsie mixture onto your lined baking sheets. Spread them out, if necessary, with the back of a teaspoon until they are the desired size.
Bake at 150C (125C fan-forced, 300F) for approximately 15-25 minutes. Cooking time will vary wildly based on your particular oven and how large/thin you’ve made your oopsie bread. They are done when they are golden brown and lightly firm to the touch. Let them cool on the pan for 5 minutes before removing them gently with a spatula to a wire rack.
Store in an air-tight container with sheets of baking paper between layers of oopsie bread for up to 10 days in the refrigerator.
- 6 large room-temperature eggs, separated into 2 jugs
- 6oz cream cheese
- 1/2 tablespoon psyllium husk
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1. Preheat oven to 300F (150C conventional oven, 125C fan-forced oven).
- 2. Separate your eggs into two separate jugs - one for whites and one for yolks.
- 3. Beat egg whites until frothy. Add cream of tartar.
- 4. Continue to beat egg whites until they form stiff peaks.
- 5. In a separate, larger bowl, beat your cream cheese and egg yolks together until the mixture has paled and become thicker.
- 6. Stir through your psyllium husk and any additions.
- 7. Fold the egg yolk mixture into the egg whites.
- 8. Pour the mixture onto prepared baking pans and spread to desired size with the back of a spoon.
- 9. Bake for 15-25 minutes or until golden brown and lightly firm. Let cool for 5 minutes before transferring to wire racks.
- 10. Store in an air-tight container for up to 10 days with sheets of baking paper between layers.
- * If you want to make sweet Ooopsie Bread, add erythritol, Splenda, or Stevia during step 5.
- Other seasonings like diced jalapeno, dark cocoa powder, cinnamon, cumin, etc can also be added during this step.
- Your mixer bowl is not perfectly clean. Oil in particular fucks it up.
- You got any yolks at all in your separated whites.
- Your eggs are old (egg whites become more watery and less viscous with age)
- Your eggs are cold (ideally eggs should be room temperature)