Ideal Protein Diet - Adding eggwhites to IP "baked goods"...necessary?




MidwesternMolly
04-23-2012, 12:47 PM
I have found that when I add egg white to make pudding cakes or mug cakes, etc.. that my end products turns out like a sweet eggy omelet thing. With all the protein helping to bind everything together, are the eggs really necessary? Has anyone tried making cakes, pancakes, etc... without the addition of egg whites? What were your results texture-wise?

Thanks so much!!


Cadu
04-23-2012, 02:29 PM
I have found that when I add egg white to make pudding cakes or mug cakes, etc.. that my end products turns out like a sweet eggy omelet thing. With all the protein helping to bind everything together, are the eggs really necessary? Has anyone tried making cakes, pancakes, etc... without the addition of egg whites? What were your results texture-wise?

Thanks so much!!

I add the egg whites to the mug cake and it comes out like a cake consistency, not eggy. are you putting in the baking powder?

Chloe222
04-23-2012, 02:32 PM
I prefer my pancakes w/o egg whites, less spongy.


Cadu
04-23-2012, 03:05 PM
hmmm if we dont need the egg whites to make them work, I would rather not use them. I will try the mug cake without and see what happens.

Volly
04-23-2012, 03:18 PM
hmmm if we dont need the egg whites to make them work, I would rather not use them. I will try the mug cake without and see what happens.

Please let us know, because I am dying to try this mug cake, but I haven't been to the store for egg whites...lol

MidwesternMolly
04-23-2012, 04:28 PM
I used baking powder, but maybe not the full tsp for the mug cake...

LizRR
04-23-2012, 06:18 PM
hmmm if we dont need the egg whites to make them work, I would rather not use them. I will try the mug cake without and see what happens.

Waiting for your results Cadu!

Cadu
04-23-2012, 06:25 PM
LOL I will make it tonight for snack and I'll let you all know how it works out.

prettyone
04-23-2012, 08:54 PM
I just tried to make the pudding cake and I got a deflated lemon sponge lol. The taste was ok. Im still going to experiment. I did add one egg white

Cadu
04-23-2012, 09:55 PM
OK tried it with no egg white.. fail... it didnt rise as well, it didnt stick together well and the consistency was weird. it was very wet, not like cake. I will admit that I did eat it all as the taste was good. But I will be using the egg white in the future

Hockeymom40
04-23-2012, 10:06 PM
You definitely don't need the egg whites in the pancakes. That is how I make them all the time.

MidwesternMolly
04-24-2012, 12:26 PM
I just tried to make the pudding cake and I got a deflated lemon sponge lol. The taste was ok. Im still going to experiment. I did add one egg white

Yes, I used an egg white in my mug cake and I got a deflated sponge too....Maybe less cooking time?

prettyone
04-24-2012, 12:32 PM
Yes, I used an egg white in my mug cake and I got a deflated sponge too....Maybe less cooking time?

I dont even know all I know is I have 2 deflated yellow looking things and that will be my snack lol. They are lemon. Im still messing around with it to see.

3sisters
04-25-2012, 08:35 AM
You definitely don't need the egg whites in the pancakes. That is how I make them all the time.

So do you use the same recipe (using the pudding mix) but just leave out the egg whites? If not, could you post your recipe?

jdsbarb
04-27-2012, 02:24 PM
Could some one please give me an idea of how much water they are using for this to make it come out right.
Thanks. I'm new here, but have been lrking for a couple weeks. In week 4 of IP & have lost 11 lbs. My husband is doing it also & he has lost 21 lbs. Just need some variety.

jdsbarb
04-27-2012, 02:25 PM
thats lurking not lrking

Cadu
04-27-2012, 08:39 PM
Could some one please give me an idea of how much water they are using for this to make it come out right.
Thanks. I'm new here, but have been lrking for a couple weeks. In week 4 of IP & have lost 11 lbs. My husband is doing it also & he has lost 21 lbs. Just need some variety.

I just put it in until it is the consistency of runny pudding or like cake batter, I have never measured the water. sorry.

LSJ100
04-27-2012, 09:59 PM
You all inspired me to get brave and try this...my clinic is on the stricter side and I just got permission to have egg whites after four weeks...I tried the muffins from vanilla pudding (add vanilla, 2 egg whites and water to the pudding mix and bake at 350)...I found it to be "eggy" as well...wondering if I should have tried some baking powder? Also, I was anxious to try the mug cake but saw the recipe says 2 TBSP oil...do you all use that much? I am afraid to...either way, my spongy, eggy pudding cakes were still pretty good...drizzled a touch of WF pancake syrup and it felt like a cheat!

Cadu
04-27-2012, 10:42 PM
You all inspired me to get brave and try this...my clinic is on the stricter side and I just got permission to have egg whites after four weeks...I tried the muffins from vanilla pudding (add vanilla, 2 egg whites and water to the pudding mix and bake at 350)...I found it to be "eggy" as well...wondering if I should have tried some baking powder? Also, I was anxious to try the mug cake but saw the recipe says 2 TBSP oil...do you all use that much? I am afraid to...either way, my spongy, eggy pudding cakes were still pretty good...drizzled a touch of WF pancake syrup and it felt like a cheat!

I only use 2 teaspoons of oil

Hockeymom40
04-27-2012, 10:52 PM
I use only 2 tsp oil too

Tmg1989
04-28-2012, 10:14 AM
I just tried to make the pudding cake and I got a deflated lemon sponge lol. The taste was ok. Im still going to experiment. I did add one egg white

Did you find out anything in your experiments?? Waiting to hear!