IF AT FIRST YOU DON'T SUCCEED, try try try again and again (and again...)

[Maintainer]

Hang on... I'm not moving onto Conso... <perish the thought!!>

But yes Anja, egg yolks will be far easier to manage on Conso, it's true. OH tried making a four person batch of muffins without any yolks and six whites, and the texture wasn't as nice and were tiny. So the next batch will have two yolks (instead of four). A little progress!

We really ought to encourage newbies to try from the outset without too many yolks in the recipe! It's hard to take something out when you're used to it in. Where the fat free fromage blanc is concerned, I eat it as it comes, no sweetener or flavouring, because I did on day 1. Some find it hard to cut down on sweetener, which is merely fuelling our sweet tooths of course, afterwards... when it's too late!

Ferry is next Friday night after work. Tonight, off to the house - onions and shallots to be planted in neighbour's plot, vide grenier to attend, and local campsite to be photographed for an internet friend and her hubby (who we've met) to show them the environment.

Plus lots of cooking... as usual... All Dukan friendly!

 

[Brownie_Earthquake]

I don't use any yolks at all when I bake galettes, muffins, etc. and agreed, without the yolks the texture isn't as good.

However it is possible to achieve - for a lighter texture whip the mixture for a minute before you cook!

You don't have to whip the whites until they're stiff, just whip them enough until you get some air into the mix. Fold in the rest of the ingredients and it should be perfect

 

[Maintainer]

It's not so much a lighter texture that I seek, but a "bread like" texture (which is what I currently have with my muffin recipe with wheatbran on p.1 of recipe thread). Without the yolks, my OH said the mixture was dry before he added the whites (beaten). Perhaps at that stage we could plunge the whisk into the mixture and give it a whirrrrr. Nothing to lose!

I've been having them more or less daily using the same recipe and method for oooh three years, so this isn't good having to fiddle with a perfect recipe!

 

[Brownie_Earthquake]

I don't like to mess with a tried and trusted recipe either but (I cyber-promise you) if you try it'll work - you may need a couple of attempts, you will get good results!

If you dry-fry instead of bake it works well, too - it doesn't turn out as rubbery as it can in the oven or microwave.

 

[Maintainer]

muffins not galette... I do 12 at a time for four days!

 

[Brownie_Earthquake]

Yep, you can dry-fry the muffin mix!

If you whip the white enough (and this will require firmer whipping) the mixture will get to a 'dropping' consistency and will 'stand' in the pan - it won't run spread like the galette. You can turn them on each side and cook. They're like Dukan-bread rolls or scones. Seriously!

 

[Maintainer]

Oh come and show me will you? Actually, who am I kidding, come and show my other half! He makes our weekday ones and I don't think frying twelve of them is gonna happen!

But thanks for the idea! I will give the mixture an extra whizzz while the electric whisk is dirty anyway!

 

[LVLLM]

Morning Jo!

 

[alottolose]

MORNING JO!!

 

[LVLLM]

where are you - i need you!!!!

 

[Maintainer]

Morning all - had a busy morning, and might disappear this afternoon too, but now on my own time so I'm catching up!

I had a nice weekend. I ate far too much as per usual, but all Dukan friendly so it's one way to get through the more difficult times.

Four and a half working days left until England! And meeting two Minimims people a week today!!

 

[Emmma]

I'm a bit jealous of your meeting plans, I wouldn't have minded a bit of that action!

I was thinking about you over the weekend Jo. I've been reading up on tofu (a lot!) and I saw it was suggested that it could be used as egg replacement. Might it work instead of eggs in muffins and the like for you?

 

[LVLLM]

awww wish i was closer xxxx

 

[Maintainer]

ooooh Emma - now there's an idea. This weekend, I tested my 4 day muffin recipe with three yolks and five whites - better. The no yolk test was horrid! The texture wasn't right, and they were far too small. Tofu is a great idea.

I shall try them next time it's my turn to make them - errr around May 8 time!!

 

[Emmma]

I shall look forward to hearing the results of the experiment. I'm astounded just how much that tofu not only isn't bad for you but how good it is for you too...

 

[anjuschka]

Jo I wanted to add a comment about your egg white muffins, not sure if you already did it this way: if you drop the yolks from a recipe, you have to make up the missing quantity - one egg white is about 2TB, a whole egg is 3 TB of liquid. So if you drop a couple of eggs yolks you need to add another white, just to get back to the right volume - which might well make a difference in your muffin recipe? Of course it won't address the taste issue!!

 

[Maintainer]

Yeah 3 yolks and 5 whites (1 white more than normal for my 4 day batch) was the correct texture, just that the muffins were still small - my eyes like to see "big"...

Emma had a bright idea yesterday, having read that silken tofu can be used instead of eggs in recipes. I'm going to have a go at them next time I'm at the house and on cooking duty (weekdays it's not me, and we're away next week as you know ).

Such a shame to have to play with a successful much loved recipe!

 

[m-mouse]

So Jo, I can't find any silken tofu - is it a liquid? I have got some solid stuff that feels relatively squishy but I just get the feeling I am looking for a liquid product?

 

[jaqys]

Its not a liquid, its still a solid bit firmer than jelly not as firm as cheese.

 

[m-mouse]

Oh thanks Jaqys so maybe what I have will do - it's going in the cake now - no reprieve!! It just doesn't say silken on it. Mm my mouth is watering - anything to make my cakes bigger (I am such a pig!!)