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 Thoughts destined to be washed away by the tides of life. |
| So, I've tried making egg white wraps two ways - with protein powder and with xanthan gum. I am surprised, but I like the ones made with protein powder better. They have a sturdier texture. The xantham gum ones seem a bit jelly-like. Like a wrap made out of a jellyfish. Well, maybe not a jellyfish, but like a creepy thing and not a crepey thing. I used Bob's Red Mill unflavored whey protein powder. I got the xantham gum from Walmart. The eggs came from chickens. If you do want a crepe and not a sandwich wrap, then use vanilla protein powder. Then wrap them around some sliced strawberries and whipped cream. The best thing about making egg white wraps is that now I have all these egg yolks left over with which to make lemon curd. Don't you hate it when people start a blog post with "So"? It's to create the atmosphere of casual conversation, as if we were just chatting over coffee. Presumptuous, really. But I think I will go make coffee. Talk amongst yourselves. |
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