Playlist: Guest List: Erykah Badu — In honor of her return to Las Vegas, collaborations, and a great sandwich bread substitute.
Erykah Badu returned to Las Vegas to play Brooklyn Bowl on February 15, once again leaving attendees in wait for 3 hours after doors opened, with no opening act. All of my angst and annoyance was obliterated in the first 30 seconds of her taking the stage, as the neo-soul queen reminded us why she’s worth the wait with a simple flick of her hat. She is an artist, and she is sensitive about her shit (an apparently huge technical difficulty caused her delay). Apple Music‘s Guest List: Erykah Badu showcases some of her collaborations with artists like Common, The Roots, Bonobo, and Tyler, the Creator.
In addition to concert venue, Brooklyn Bowl happens to have some of the best fried chicken in town, and I ate all of it. Therefore, I plan to make every attempt to stick to my diet over what would normally be a cheat weekend. My Oopsie Bread was perfected over time thanks to “collaborations” from different recipes across the web. With the right technique, it’s easy to have fluffy, satisfying Oopsie on hand for your next burger, lox and schmear, artichoke dip, or grilled cheese… that yields only 1.5g carbs each.
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Ingredients (makes 6 Oopsies)
- 3 eggs
- whipped cream cheese
- ½ tablespoon psyllium husk
- baking powder
- Preheat oven to 300-degrees. Separate the eggs, putting the whites into a large glass bowl, and the yolks into a med-size mixing bowl.
- Whip the egg whites and salt until stiff (about 3 mins – see video).
- Mix the cream cheese, psyllium, and baking powder into the egg yolks until blended (lumps are fine).
- Gently fold half of the yolk mixture into the egg whites, making a slow zig-zag motion across the bowl back and forth, then rotate the bowl and zig-zag the other way; Repeat with the remaining yolk mixture. (You do not want an even blend of the mixtures, you are just slightly incorporating them into each other, retaining the fluffiness of the whites.)
- Spoon 6 portions of batter onto parchment-lined baking tray (Optional: Sprinkle with sesame seeds, etc); Bake for about 25 minutes, until they turn golden; Let cool completely.
If you’ve never whipped egg whites before, note that it’s very important to not get anything other than the salt and egg whites in that bowl. I’ve had a drop of yolk ruin all of my whites. Glass bowls seem to produce the best results (I’ve heard they won’t whip in plastic; I have not tried metal).
Parchment paper is your best friend. Oopsie Bread is quite delicate, so I highly recommend using parchment paper on your baking sheet. You can then cut squares around the Oopsies, so that they’re lined and separated for storage (otherwise, they stick together).
When using after refrigeration, reheat Oopsies in a toaster oven for just a couple minutes, and they’ll be refreshed. A frying pan works, too.
In the featured image, I topped my Oopsie with Everything seasoning mix (Trader Joe’s), but I usually leave them plain.
What have you used Oopsie Bread for? I’ve even taken mine to restaurants to replace cheeseburger buns, because sometimes I just don’t want all that lettuce.