Tuesday, 5 January 2016

Very low carb, eggfast friendly egg chips

Sometimes you make something that is such a gamechanger that the urge to write about it is there with you constantly until you get chance to sit down and put pen to paper, or fingers to keyboard as is actually the case.

This recipe is one of those. If you follow me on Instagram or Twitter you may well know that I was eggfasting before Christmas, it went really well, as it usually does, and I lost 6lbs in three days, and though I did go on to put 4.5lbs on over Christmas, I was actually pretty happy with that as I had been eating so restrictively beforehand and then during Christmas I ate pretty much anything and everything I wanted to. The eggfast is of course a pretty extreme and restrictive diet and there is so much demand for any recipe that involves using eggs in a slightly different way to alleviate the inevitable boredom that comes with eating so many of them for days.

Anyway, this is a little recipe that I tried then and I have been so desperate to share it, more so given the fact that my other eggfast posts, particularly this egg cloud and this egg and cheese bake post have had so much traffic over the last few days, clearly lots of you are eggfasting at the moment! It is such a great snack and great when you're feeling pretty sick of eggs and want something to pick at or snack on rather than something you have to eat with a knife and fork.

I can't pretend that this recipe is all my own doing, I did think of it when making an egg white omelette in the oven, then when I noticed how crispy it went it got me thinking about making lots of smaller ones instead that you could eat almost like crisps. I then went to Pinterest to see if such a thing existed and sure enough it did, here! I simplified it a bit though as I am pretty lazy, and did away with using a syringe to measure out each portion of egg white. I also abandoned turning them half way, and what was left was actually a super simple recipe that can be whipped up really quickly!

You will have to excuse the fact that these do not particularly resemble crisps/ chips, I took the photos the first time I made them, and I am well aware that they look more like mini Yorkshire puddings, but I then went on to make them several more times and by then I'd cracked the secret to making them look more crisp/chip like, the secret isn't complicated, basically use less mixture each time, and try and keep it all as flat as possible.

Without further ado then, here's how you do it.

You will need:

  • Two eggs 
  • A teaspoon of water
  • Some mixed herbs, or whatever your favourite seasoning is, some eggfast purists will not use any seasoning but I always have and it hasn't affected me, if it does affect you though, just leave it out. 
  • 2 tablespoons of very finely grated cheese. 
To make them:
  • Separate the eggs so you have just the white, you can perhaps use the yolks after to make mayonnaise with. 
  • Add the water and cheese and whisk together well until the mixture is stiff and will hold its shape on a spoon. 
  • Line a baking tray with foil and spray with some non stick spray, I don't always spray it but if you don't they'll need a little bit of additional coaxing to come off the tray. 
  • Using a teaspoon place small teaspoon sized dollops of the mixture onto the tray then flatten out with the back of the spoon, don't worry too much about this though, as the mixture is not that easy to work with. 
  • Place in the oven on a medium heat and check after five minutes, the original recipe suggests removing and turning, I don't bother with this though and it has never caused me any problems. 
  • Once they have risen and turned golden, remove and allow to cool for a few minutes
  • Enjoy! Two eggs will yield about 12 crisps/chips.
These are best eating as soon after cooking as possible but if you have some left just pop them in the fridge and then place back in the oven for a few minutes when you want to eat them, they'll crisp up again just like magic!

I hope you love this, I really do, my next venture is to try making them without the cheese but then putting them in an oven tray once finished for a few minutes and topping them with cheese and eating them nacho style!


  1. I would have never thought to make egg chips! Thanks for sharing.

    xx. The Coastal Confidence

    1. Hope you love them! I've made them so much since discovering them!

  2. GAME-CHANGER! You can say that again Vatkinary! I've made four batches and don't plan on stopping any time soon! Thank you for this!

  3. Hey there! Can you make egg chips with the whole egg, not just the whites? Can't find anything about it online. Cheers


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