I know this one is going to be a bit “controversial” for the die-hard Carnis out there. HOWEVER – this loaf is perfectly “legal” in the realm of all things Carnivore. How? Well because it’s made of JUST eggs!
See, I knew I’d convince you it’s legal. 😀
The trick to making this a successful loaf is to ensure you follow the directions to a T. Your egg whites must be stiff. Your folding must be gentle…. and yes, you must resist temptation and wait until the loaf has completely cooled down prior to slicing.
When you get to the step of pouring your bread mixture into your bread pan, do not freak out when you see just how insanely full your loaf pan is. This is perfect! I know it looks nuts, but trust me. As this loaf cools – it will fall slightly. Therefore any CRAZY height you see in the oven while cooking (and believe me, it gets crazy – see photo below) will settle down to a much more normal size once the loaf has cooled and set.
The trick to ensuring your loaf comes out looking like… a loaf, is to “shape” the bread mixture in the bread pan to resemble that of …. well, a loaf! It will inflate during the baking process (above) but it will keep most of its shape as it sets.
Setting up a small baking pan on the bottom rack of your oven (below the loaf) helps to keep the oven clean, juuuuuust in case the loaf decides it’s time to jump ship 😉 Don’t worry, though, this hasn’t happened to me in any of the dozens of times I have baked this. However, better safe than sorry!
As much as you may be tempted – do not give in to the urge to salt the bread mixture! This will make your egg whites fall, and nobody wants that.
PRO TIP – This loaf can easily be stored, sliced, in the freezer in an airtight container. A great trick is to place some parchment or wax paper between each slice to prevent them from freezing together!
This recipe requires EXTREMELY STIFF egg white peaks! When you think you’re done whipping – whip 5 more minutes. You cannot overwhip egg whites, so do not fear! This can take anywhere from 10-15 minutes of HIGH SPEED whipping with a hand mixer (this will also give you amazing shoulders, ha!). Obviously, if you have a stand mixer, you can simply set it and watch the magic unfold while the rest of us peasants slave away.
How do you know if your whites are stiff enough? Turn the entire bowl upside down. If it doesn’t move, not even a little bit, you’re probably safe. But for the heck of it? Whip 5 more minutes!
Once sliced, this bread toasts up exceptionally well. It makes a great accompaniment to fried eggs, it is excellent when toasted and cut into “soldiers” to be dipped into soft boiled eggs, or even a great toasted base for delicately poached eggs (I realize this is eggs on more eggs – don’t judge me). This bread also, naturally, makes an amazing base for pulled pork/pulled brisket sandwiches! Mmm mmm. Delicioso!
One more tip before we get into the actual recipe – This is incredibly adaptable. You can add any powdered spices that you desire, as long as they are free of salt.
PRO TIP: Do NOT cut into the loaf while it’s still warm from the oven! This will cause the loaf to deflate right before your eyes. Wait until the loaf is completely cooled and set, prior to slicing.
Prep Time: 15 mins ｜Bake Time: 35 mins ｜Total Time: 50 mins ｜Serves: 12
What You Need:
- 10 Large Eggs, Separated (reserve yolks)
- ½ Tsp Onion Powder (optional)
- ½ Tsp Garlic Powder (optional)
- ½ Cup Egg White Powder (can substitute ¼ cup plain whey protein isolate)
- ¼ Tsp Cream of Tartar
- Tallow, Lard or Butter (to grease bread pan)
What To Do:
- Preheat oven to 350F, grease a Large Bread Pan with Tallow, Lard or Butter and set aside.
- Whip Egg Whites with Cream of Tartar until VERY VERY stiff peaks. Set aside.
- In a separate bowl, whip together Yolks, Onion, Garlic, and Egg White Powder.
- Scoop 2 large dollops of Egg Whites and Whip into Yolk mixture until smooth.
- Using a spatula, slowly and gently, fold Yolk Mixture (¼ at a time) into Egg Whites until incorporated. Being careful not to disrupt the fluff!
- Pour complete mixture into greased Bread Pan, ensuring there are no gaps. Shape excess mixture ontop into a “loaf” shape.
- Bake for 25-35 minutes or until golden brown and firm to the touch.
- Allow to cool 5 minutes before removing to a cooling rack.
- Once the loaf is completely cooled, slice and serve.