How to make Egg Wraps

Here’s a tasty treat that you can always look forward to.

As a Carnivore, 99% of what I have eaten for the past 10 years is…(you guessed it!)…MEAT.  I mostly eat burger patties, but I also enjoy ribeye steaks, chicken thighs, pork belly, bacon, fish, and eggs.

Despite my 15-year obsession with my beloved air-fryer burger patties, for the past few months, I’ve added something new to my Carnivore Menu.  Since it’s not just “meat,” I didn’t post it on the blog right away.  After about 42,000 Instagram DMs requesting the recipe, though, I knew I had to share this recipe for making egg wraps at home.

These are easy to make, but there is one very annoying thing about this recipe:  You can’t just buy the two main ingredients in most grocery stores, but you can order them from Amazon. Getting the ingredients is honestly the hardest part.  After that, it’s basically like making pancakes.

Ingredients:

Here are the two ingredients that you’ll need for the wraps:  

• Dehydrated egg whites
• Beef gelatin

Directions:

Before you begin, go ahead and heat a skillet over medium heat.

1. Pour 1 and 1/3 cups of water into a bowl.
2. Slowly sprinkle 3 tablespoons of beef gelatin on it.
3. Let the gelatin sit on the water for exactly 1 minute.
4. Mix the gelatin and water with a fork or frothing wand until the gelatin is mostly dissolved.
5. Add 8 tablespoons (half of one cup) of egg white powder. You could also add salt or seasonings. I like to just add cinnamon and salt if I’m going to use them with heavy cream, but you can also make them more savory with any seasonings that you prefer.
6. Mix it until the mixture is smooth and looks a lot like pancake batter.  

Grease the skillet to keep the mixture from sticking. I recommend butter, but whatever [non-seed-oil] spray or fat that you prefer to keep them from sticking is fine.

Pour the mixture into the skillet and cook them like you would pancakes.

I prefer to make two large wraps from each batch, but you could make each one smaller and divide the batter into as many “wraps” as you’d like. Let them cook on each side until they’re as done as you like them. I like for mine to still be a little soft and gooey on the inside. (When you see bubbles forming, it’s time to flip them.)

Use them as wraps or shells for meats and cheeses. Or you can add whipped heavy cream and cinnamon.

If you want to make the whipped cream like I do, I pour one-half of a cup of heavy whipping cream into a bowl and add a teaspoon of cinnamon, which I whisk until it’s thick enough to scoop onto the egg-wraps.  I don’t use any sweeteners at all.  The cream and cinnamon tastes plenty “sweet” to me without adding a thing.  😊

My favorite frothing wand 

I started making these because of indigo Negli’s original recipe, which I have slightly tweaked. Her Instagram page is here:  http://www.instagram.com/indigonili?igsh=Z25oYjQ5cTRqY2R5

If you try the recipe and enjoy it, please tag me on Instagram using @Kelly_Hogan91, so I can see your creations  And if you’d rather stick to some tasty burger patties and steak, I completely get it.  Either way, let’s eat some meat and save the humans.