Can I use whole eggs without separating?

No, separation is essential for fluffiness. Whites give air, yolks give richness. Without separation, the bread will be dense and rubbery.

Why does the bread sink after baking?

The whites may not have been whipped enough, or the folding was too rough. Also, avoid opening the oven door during the first 5 minutes.

Can I use fresh herbs instead of dried?

Fresh herbs add moisture and can change the texture – it's better to use dried. If you really want fresh, chop very finely and use sparingly.

How to use this bread for sandwiches?

Slice it, toast lightly, and use like regular bread – with butter, cheese, meat, or fish.

Egg bread

Name: Egg bread
Total time: 30 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 110 g; Salt — 2 g; Proven├зal Herbs — 5 g

45min

117g

Nutrition per 100g

221

This egg bread is a real game-changer for those on a low-carb diet who miss bread. Light, fluffy, and flavored with Provencal herbs, it works wonderfully for sandwiches, toast, and appetizers. No flour, no sugar – just eggs and spices – and you get a healthy, tasty bread that's surprisingly simple to make!

DietBreakfastHealthyanddeliciousEggs

WHAT YOU WILL NEED

From ingredients

3 products

Egg Base

Chicken egg110 g

Spices

Salt2 g

Proven├зal Herbs5 g

SIMPLE PROCESS

Step by step recipe

The secret to this bread lies in the eggs. Whipped egg whites create the airy structure, while yolks heated in a water bath add richness and stability. Gently fold the two together to keep it light. Bake at a moderate temperature (180°C) for just 10 minutes – the bread turns out soft and pliable. Use it as a sandwich base or enjoy it on its own.

Step 1

Separate the eggs

Carefully separate the whites from the yolks, ensuring no yolk gets into the whites. Use two clean bowls.

Step 2

Heat yolks with salt and herbs

In a small bowl, combine yolks, salt, and Provencal herbs. Place over a water bath and heat, stirring constantly, until thickened. Remove from heat.

Step 3

Whip the egg whites

In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form (about 5–7 minutes).

Step 4

Fold the mixtures together

Using a spatula, gently fold the yolk mixture into the whipped whites with slow, upward movements to maintain the airy texture.

Step 5

Spread on a baking sheet and bake

Line a baking sheet with a silicone mat or greased parchment paper. Spread the batter into a rectangular shape. Bake in a preheated oven at 180°C (350°F) for 10 minutes.

Step 6

Cool and slice

Remove from the oven, let rest for 5 minutes on the tray, then transfer to a wire rack to cool completely. Slice and use as desired.

CHEF'S TIP

Whip egg whites to stiff peaks

Use chilled whites, and make sure your bowl and beaters are clean and dry. Whip until stiff peaks form for a fluffy bread.

Heat yolks gently

Warm the yolks over a water bath, stirring constantly, until thickened. Don't overcook or they'll scramble.

Fold with a spatula, not a mixer

Gently fold the yolk mixture into the whites using a spatula, in an upward motion, to keep the batter airy.

Bake on silicone mat or parchment

A silicone mat or greased parchment paper ensures even baking and easy removal.

SUBSTITUTIONS

Add your taste

Provencal herbs → any dried herbs Italian seasoning, oregano, basil, or your favorite spice blend work equally well.
Add seeds for texture Mix in 1–2 tablespoons of sunflower, flax, or sesame seeds for a crunchier, more substantial bread.
Spicy version Add a pinch of chili flakes or curry powder to the yolks for a spicy kick.
Sweet version for toasts Replace herbs and salt with vanilla and sweetener for a dessert-like egg sponge.

HOW TO STORE

How to Store Egg Bread

Cool the bread completely on a wire rack, then store in an airtight container or wrap in foil. Keep at room temperature for 1 day, or in the fridge for up to 3 days. For longer storage, slice and freeze for up to 1 month. Thaw at room temperature and toast before serving.

GOOD TO KNOW