Cooking eggs too soon for Keto dough Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?Fat Head Dough Optimum ThicknessTips To Make Pizza Dough WorkableHow can I improve my gluten-free pizza dough?How important are eggs for a muffin recipe?Food processor for pizza doughWhy does my dough always need more water than the recipe calls for?Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?How can I prevent the cheese on my homemade pizza from hardening too soon?Pizza dough is too soft to stretch wellHow can I make my pizza dough easier to work?Why some dough recipes needs more kneading and others not?
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Cooking eggs too soon for Keto dough
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?Fat Head Dough Optimum ThicknessTips To Make Pizza Dough WorkableHow can I improve my gluten-free pizza dough?How important are eggs for a muffin recipe?Food processor for pizza doughWhy does my dough always need more water than the recipe calls for?Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?How can I prevent the cheese on my homemade pizza from hardening too soon?Pizza dough is too soft to stretch wellHow can I make my pizza dough easier to work?Why some dough recipes needs more kneading and others not?
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I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to get the egg to mix into the melted cheese, almond flour mix. I'm wondering why I shouldn't just mix the egg in with the almond flour and cheese before melting the cheese?
Fathead recipe: https://www.ditchthecarbs.com/fat-head-pizza/
eggs dough low-carb keto
edited 15 mins ago
Reid Ellis
1032
asked Oct 31 '17 at 19:46
clurectclurect
21317
add a comment |
I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to get the egg to mix into the melted cheese, almond flour mix. I'm wondering why I shouldn't just mix the egg in with the almond flour and cheese before melting the cheese?
Fathead recipe: https://www.ditchthecarbs.com/fat-head-pizza/
eggs dough low-carb keto
edited 15 mins ago
Reid Ellis
1032
asked Oct 31 '17 at 19:46
clurectclurect
21317
add a comment |
I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to get the egg to mix into the melted cheese, almond flour mix. I'm wondering why I shouldn't just mix the egg in with the almond flour and cheese before melting the cheese?
Fathead recipe: https://www.ditchthecarbs.com/fat-head-pizza/
eggs dough low-carb keto
edited 15 mins ago
Reid Ellis
1032
asked Oct 31 '17 at 19:46
clurectclurect
21317
I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to get the egg to mix into the melted cheese, almond flour mix. I'm wondering why I shouldn't just mix the egg in with the almond flour and cheese before melting the cheese?
Fathead recipe: https://www.ditchthecarbs.com/fat-head-pizza/
eggs dough low-carb keto
eggs dough low-carb keto
edited 15 mins ago
Reid Ellis
1032
asked Oct 31 '17 at 19:46
clurectclurect
21317
edited 15 mins ago
Reid Ellis
1032
asked Oct 31 '17 at 19:46
clurectclurect
21317
edited 15 mins ago
Reid Ellis
1032
edited 15 mins ago
Reid Ellis
1032
edited 15 mins ago
Reid Ellis
1032
1032
asked Oct 31 '17 at 19:46
clurectclurect
21317
asked Oct 31 '17 at 19:46
clurectclurect
21317
asked Oct 31 '17 at 19:46
clurectclurect
21317
21317
add a comment |
add a comment |
1 Answer
1
active
oldest
votes
I love Fathead dough!*
No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza crust. Unless that's your thing, I wouldn't microwave the egg.
But...you are right. It can be hard to mix the cheese(s) and flour together and then to incorporate the egg into that mixture. So...the real secret is to just use your hands to mix it all together. It's messy but well worth it.
answered Feb 20 '18 at 23:19
AsterAster
1766
1
*However, I don't follow the recipe exactly. I leave out the cream cheese (personal preference). And I usually don't do the second, 30-second microwaving. If the dough were to cool too much, I might do 10-15 more seconds, but otherwise I just immediately start mixing the egg in (so I have it already broken in a bowl with the rosemary and/or other seasoning for speed). I always cook it on one side for about 8 minutes and then flip it and finish baking of the crust. Only then do I add toppings (already cooked) and bake a final few minutes until the cheese topping is nicely melted.
– Aster
Feb 20 '18 at 23:19
add a comment |
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1 Answer
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active
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1 Answer
1
active
oldest
votes
active
oldest
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active
oldest
votes
I love Fathead dough!*
No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza crust. Unless that's your thing, I wouldn't microwave the egg.
But...you are right. It can be hard to mix the cheese(s) and flour together and then to incorporate the egg into that mixture. So...the real secret is to just use your hands to mix it all together. It's messy but well worth it.
answered Feb 20 '18 at 23:19
AsterAster
1766
1
*However, I don't follow the recipe exactly. I leave out the cream cheese (personal preference). And I usually don't do the second, 30-second microwaving. If the dough were to cool too much, I might do 10-15 more seconds, but otherwise I just immediately start mixing the egg in (so I have it already broken in a bowl with the rosemary and/or other seasoning for speed). I always cook it on one side for about 8 minutes and then flip it and finish baking of the crust. Only then do I add toppings (already cooked) and bake a final few minutes until the cheese topping is nicely melted.
– Aster
Feb 20 '18 at 23:19
add a comment |
I love Fathead dough!*
No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza crust. Unless that's your thing, I wouldn't microwave the egg.
But...you are right. It can be hard to mix the cheese(s) and flour together and then to incorporate the egg into that mixture. So...the real secret is to just use your hands to mix it all together. It's messy but well worth it.
answered Feb 20 '18 at 23:19
AsterAster
1766
1
*However, I don't follow the recipe exactly. I leave out the cream cheese (personal preference). And I usually don't do the second, 30-second microwaving. If the dough were to cool too much, I might do 10-15 more seconds, but otherwise I just immediately start mixing the egg in (so I have it already broken in a bowl with the rosemary and/or other seasoning for speed). I always cook it on one side for about 8 minutes and then flip it and finish baking of the crust. Only then do I add toppings (already cooked) and bake a final few minutes until the cheese topping is nicely melted.
– Aster
Feb 20 '18 at 23:19
add a comment |
I love Fathead dough!*
No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza crust. Unless that's your thing, I wouldn't microwave the egg.
But...you are right. It can be hard to mix the cheese(s) and flour together and then to incorporate the egg into that mixture. So...the real secret is to just use your hands to mix it all together. It's messy but well worth it.
answered Feb 20 '18 at 23:19
AsterAster
1766
I love Fathead dough!*
No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza crust. Unless that's your thing, I wouldn't microwave the egg.
But...you are right. It can be hard to mix the cheese(s) and flour together and then to incorporate the egg into that mixture. So...the real secret is to just use your hands to mix it all together. It's messy but well worth it.
answered Feb 20 '18 at 23:19
AsterAster
1766
answered Feb 20 '18 at 23:19
AsterAster
1766
answered Feb 20 '18 at 23:19
AsterAster
1766
answered Feb 20 '18 at 23:19
AsterAster
1766
1766
1
*However, I don't follow the recipe exactly. I leave out the cream cheese (personal preference). And I usually don't do the second, 30-second microwaving. If the dough were to cool too much, I might do 10-15 more seconds, but otherwise I just immediately start mixing the egg in (so I have it already broken in a bowl with the rosemary and/or other seasoning for speed). I always cook it on one side for about 8 minutes and then flip it and finish baking of the crust. Only then do I add toppings (already cooked) and bake a final few minutes until the cheese topping is nicely melted.
– Aster
Feb 20 '18 at 23:19
add a comment |
1
*However, I don't follow the recipe exactly. I leave out the cream cheese (personal preference). And I usually don't do the second, 30-second microwaving. If the dough were to cool too much, I might do 10-15 more seconds, but otherwise I just immediately start mixing the egg in (so I have it already broken in a bowl with the rosemary and/or other seasoning for speed). I always cook it on one side for about 8 minutes and then flip it and finish baking of the crust. Only then do I add toppings (already cooked) and bake a final few minutes until the cheese topping is nicely melted.
– Aster
Feb 20 '18 at 23:19
1
1
*However, I don't follow the recipe exactly. I leave out the cream cheese (personal preference). And I usually don't do the second, 30-second microwaving. If the dough were to cool too much, I might do 10-15 more seconds, but otherwise I just immediately start mixing the egg in (so I have it already broken in a bowl with the rosemary and/or other seasoning for speed). I always cook it on one side for about 8 minutes and then flip it and finish baking of the crust. Only then do I add toppings (already cooked) and bake a final few minutes until the cheese topping is nicely melted.
– Aster
Feb 20 '18 at 23:19
*However, I don't follow the recipe exactly. I leave out the cream cheese (personal preference). And I usually don't do the second, 30-second microwaving. If the dough were to cool too much, I might do 10-15 more seconds, but otherwise I just immediately start mixing the egg in (so I have it already broken in a bowl with the rosemary and/or other seasoning for speed). I always cook it on one side for about 8 minutes and then flip it and finish baking of the crust. Only then do I add toppings (already cooked) and bake a final few minutes until the cheese topping is nicely melted.
– Aster
Feb 20 '18 at 23:19
add a comment |
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