🥚Carnivore Brioche Buns

[@ChrisCookingNashville]

Thank you for the review Nili! Glad you enjoyed them! 😊

[@IndigoNili]

They were a perfect treat for my egg fast!

[@ChrisCookingNashville]

@@IndigoNili sounds awesome! I love using these for breakfast sandwiches like bacon or sausage, egg, and cheese. 😊

[@Lemminaide]

It’s generous of you to review Chris’s recipes and give him a shout out. I’m glad you liked this one. It easy for some people to find fault these days. In my opinion we all need to encourage each other.

[@InTheMiddleOfAForest]

@Lemminaide, Girl, I hear you 100%. Nili doesn't appear to me to be like "some" creators out there in that regard. There is so much room out there for ALL of us to share....and to encourage one another. Like Nili....the twins as well as high falutin Wes honor other creators. One channel gets all huffy if we even dare mention "other" channels in her comments area. As Mark Twain put it... Can't we all just get along? 😇

[@jmjacquard2933]

Precisely!

[@johngross3608]

I recently joined Chris' channel and I love his creativeness. I believe in that brioche video, he mentioned that he used to own a bakery? He already has professional cooking skills and with his awesome imagination, he comes up with the most clever ideas. His understanding of food ingredients sets himself up to enjoy food regardless of which low-or-zero-carb path you're taking. He will do carnivore options and make keto for his wife. Both of you are in my top-5 channels. I love to eat and my pantry is filled with various ingredients to make it happen - not a professional cook by any means but basic kitchen skills that the two of you provide enough details where I can at least try. @ChrisCookingNashville is one of my favorite finds - I found him from the Keto Twins and I believe I found you when your channel came up elsewhere. Thank you for making life tasty 🙂

[@meatdog]

These buns remind me of the chinese egg breads I woukd get as a kid in China Town in San Francisco. So delicious. Cannot wait to make these. Thanks Nili fir remaking these on your channel.

[@gullinvarg]

Just made this as hamburger buns for the first time (I've done it as hotdog buns before). Used a scoop with silicone mesh molds like she does here. Soooo much easier than trying to pipe it. Put some "everything but the bagel" seasoning on top.

[@JJBanks1975]

Is it reall eggy tasting?

[@Bobbi-upnorth]

Thanks for trying it out. Looks great. Anita at Ketogenic Woman made a sausage gravy in a recent video. Could pair perfectly!

[@dingalingbabysling]

Loving watching your chickens behind you out the window!!! “ egg fast purist” Just about spit out my coffee!!

[@lanamcquown3063]

I made these for hot dog buns. They turned out great, they made perfect buns. I didn’t notice them to be wet, but the texture and taste was more a bun then a slice of bread. For a bread load, I’m stricken to the raised egg while bread.

[@lq4657]

This makes an amazing pizza crush as well. My husband loved it! Make these with frozen butter pieces and it is unbeatable.

[@gullinvarg]

Do you make the recipe as is and then add the frozen butter after combining the white mixture with the yolk mixture?

[@lq4657]

​@@gullinvargyes

[@cayce9320]

How good of you to help Chris out by being a recipe tester. Looks good and you have chickens! Request: Can you try making bread with bamboo fiber flour? This is intriguing but you have waaaaaay more baking experience and I would trust your testing more than me.😉

[@paulburkey2]

Grands canned biscuits are the familiar flavor you're referring to. I would substitute the vinigar and use baking soda in the scrambled egg's part and also mix in some cheddar and Parmesan cheese. and cream of tartar in the egg whites for stabilization as well as livening effect

[@debiolivetree24]

Thanks for sharing your opinion,, and trying Chris's recipes, Nili! I am in awe of the creativity you KETO/CARNIVORE recipe creators have, and hope to make lots of them after I'm done with the BBBE challenge.I appreciate all the effort you guys make in developing recipes for us to try. 🙂💚

[@judyduran2306]

Great review. Thanks for testing this. ❤️🥰❤️

[@paulaoyedele2081]

Wow, that guy Chris is like a scientist. Where does he come up with this kind of stuff?

[@janetthompson1372]

Thanks for making this. Looks interesting.

[@anepotts]

I tried these today. I think they taste like spoon bread. I like them way better texture than egg white bread.

[@denisepettit8534]

If I make this I think I will try toasting or grilling the bread maybe grilled ham and cheese sandwich sounds good.

[@JenFine223]

They do look like brioche bun's wow!!

[@sgreen4865]

This reminds me of cloud bread

[@risasklutteredkitchen1293]

I have been thinking I will prep a batch of these for my July Carnivore Month. I have everything for it. I keep at least 2 dozen eggs at a time. I noticed last night that my store is having a sale on pasture raised Eggland eggs this week but they didn’t have the price tag on them yet, just the display of the eggs. If it is below $5 a dozen I’ll get 2 dozen to add to what is in the refrigerator right now. I need to make more hard boiled eggs to keep me going this week. I bring a few to work and I eat them on my break with some mayonnaise (I also want to prep Chris’s Spreadable Butter Mayo for July too). Thanks for the review. Can’t wait to make them.

[@anthroariel]

I watched Chris' video to see what differences there were between the 2 versions. The only difference I noticed was that he used the "optional" vinegar. Maybe try it that way and see if it gets fluffier? ( vinegar + baking soda= volcano. Or at least it did in 3rd grade!)

[@critter4004]

I believe that Anita of Ketogenic Woman did a video on Carnivore biscuits and gravy, using a gravy made from the Carnivore Crisp FLOUR. This could be a great combo!!

[@tangomcphearson74]

Maybe try baking them a little longer? and/or a little psyllium powder? That's my thoughts anyway =) I was thinking of making this myself

[@judithcervizzi6609]

What brand of ice cream scoop do u use?

[@lisaturner4741]

Could you use 1 less egg yolk? Texture difference?

[@pamhutzell8268]

Can you tell me where you got silicone bun things? I liked your video and where you got egg protein powder?

[@BostonBorn]

I’m having the hardest time finding the Now egg white powder in the big container (unflavored). Can you share where you source yours. TIA 💕

[@stephaniepotts9410]

So do you think it would work to spread these over a greased parchment paper covered cookie sheet to make cinnamon rolls? Say bake 10 minutes, then brush a filling over, cut, roll and bake a short bit?

[@JJBanks1975]

Just found your channel and I love it. So is this bread real eggy tasting? I don’t want to make a cheeseburger and the bun taste like pure egg

[@lauram.511]

Nili, Do you think these buns would be good to use as hamburger buns?

[@reneea5559]

So when you tried regular egg whites did you mix with dried and at what ratio did it fail. Eggs are so cheap now I can't see using all dry if it will work maybe 50/50

[@NarsilRenewed]

I have made these, and they ended up tasting pretty eggy. So I asked Chris why. He said it must have been because I, just like you here, did not pick up on the salt being added to eggs: my eggs did not give ANY liquid while scrambling, while removing all liquid through the cooking is crucial for getting rid of that eggy taste. I wish he made this explicit in his video, because now I'm stuck with these "quiches" tasting like omelette

[@tpcdelisle]

@NarsilRenewed. I'll make sure Chris gets this message so that me he can update something. The ones we made had a very, very slight egg taste but they are Brioche which is an egg bread. He said he has already updated the description now. Thanks for supporting him. 👍

[@ChrisCookingNashville]

Apologies for the mistake in the description. I reviewed and the salt added to the scrambled eggs is included in the video but I had missed it in my written recipe. Brioche is always going to have a little egg flavor as brioche is an egg bread, but if it tasted like an omelette that’s definitely not the reaction we’re looking for. I’ll work to make my instructions as clear as I can in future videos. 👍🏼

[@tpcdelisle]

@NarsilRenewed Also wanted to let you know that we just had hotdogs on his brioche buns. Even though these buns were very slightly eggy when fresh baked, these are two days old, still very soft and absolutely zero egg taste. Really good. Try your left overs. Sometimes I think egg based products just need to finish off gassing. How goes are better. 👍

[@NarsilRenewed]

@@ChrisCookingNashville hey, no prob, we all skip over the things that come natural to us. I still really appreciate what you're doing, keep up the great work!

[@NarsilRenewed]

@@tpcdelisle oh yeah, they are fantastic with some cold cuts and cheese, too, this is now my favourite breakfast :-)

[@jdmosaics]

Do they toast?

[@ChrisCookingNashville]

For me they do well in a pan with a little butter no problem. I haven't tried dry toasting, but I'm guessing they will.

[@keirafritzen4686]

Random question. What size is your kitchenaid mixer? I'm looking to buy one & had no idea they came in so many sizes! And do you think it is worth it for this way of eating?

[@IndigoNili]

6qt ☺️

[@keirafritzen4686]

@@IndigoNili thank you!

[@amandahanson4918]

The taste reminds me of a cream puff shell

[@critter4004]

If they're "more wet", maybe add a bit more egg white powder 🤔

[@gullinvarg]

FWIW, @ChrisCookingNashville fixed the written instructions to include when to add the salt.

[@IndigoNili]

Wonderful!

[@terryriley7490]

So I've noticed that the only egg white powder you use is "NOW" ! What are your thoughts on KETO CHOW and PRIME EQUIP Egg White Powder? Please advise 🙏 😊

[@IndigoNili]

The keto chow egg white powder is great but it's not available right now and Equip doesn't make an egg white powder

[@terryriley7490]

@Indigo Nili O, thank you so much for clarifying my question!!! I truly do appreciate it very much!!!!

[@Casmige]

If you piled some cheddar cheese at the last minute? It may make a great Brasilian Pão de queijo?, no?.

[@themikeyone]

What’s happened to instant pot they’ve gone bust it says on the 12th of June 2023

[@carolferrao5538]

Anyone else wondering what a yeast version of this recipe will look and taste like?

[@miasgirls3]

❤️🥰❣️

[@Aurora3242]

💜

[@susankitchin325]

Brioche bread is always more 'eggy'.

[@ChrisCookingNashville]

Definitely

[@beccaprice7108]

Do you really find Chris's recipes worth so much work? They do seem awfully complicated

[@IndigoNili]

I think they are if your wanting to stick strictly to carnivore ingredients and you get bored of just piles of meat! I still prefer some of my egg white bread recipes (like the ones with frozen shredded butter!) but I know that not all of those ingredients are an option for everyone!

[@IndigoNili]

@@martgrigsby3404 I definitely appreciate how simple a carnivore or keto diet can be... but I also recognize that for *some people* being able to get creative in the kitchen (with complicated recipes!) and make certain things that might be similar to what they've grown up with etc. could be the difference between sticking with the diet and going off the rails. So I'm super happy that there is a whole spectrum of options for everyone to choose from depending on their preferences and where they are in their journey! ❤️

[@gullinvarg]

I tried Indigo Nili's yeasted butter baguette recipe and, while very good, it causes some sort of inflammation for me as my feet and ankles swell up. I don't have that issue with the brioche recipe so it's worth making for me. Full disclosure, I haven't tried the non-yeasted recipes. I'm pretty sure the issue is one or more of the following: yeast, inulin, arrowroot, acacia fiber or possibly allulose (I don't think so as I believe I've had allulose before). At some point I'll probably risk her unyeasted Next Level Butter Bread, which will cut down to just allulose and arrowroot, but I just did the yeasted bread this week and want to give my body some time to recover first.

[@gullinvarg]

One other thing, I've been watching several of his videos and he normally eats "simple" carnivore. He doesn't expect anyone to do the fauxtatoe recipes often, for instance. They're meant to be a treat.

[@IndigoNili]

I totally agree! It's funny how some people assume that if us recipe creators share a recipe it must be something we're eating all day every day! 😂