Sentences with phrase «use less egg»

So I'm going to try baking longer and using less egg (I used 2 small).

Did you accidentally use less eggs than it calls for?

I altered the original recipe by turning a cake into muffins and using less egg, since with light baked goods I feel that an extra egg can give the finished product and unpleasantly eggy taste.

If you're a baker, this book belongs in your kitchen!The only changes I made to her original recipe was cutting back the sugar and using less egg yolks.

One thing I was wondering was about the eggy taste — is there any way to use less eggs and substitute an egg or two for another ingredient?

I just had to use less eggs than called for in the original recipe.

I also used less eggs and while it was tasty, it was impossible to flip on the stove so I ended up pouring it onto cookie sheets lined with parchment paper (sprayed with nonstick spray) and baking it until firm.

It's a good rule of thumb — one egg per ounce of cream cheese, but sometimes I use less eggs in a large batch.

Not exact matches

The leading international food and beverage company has committed that more than one million of the eggs it uses each year will not come from hens crammed into battery cages, which provide each bird less space than a single sheet of paper on which to spend her entire life.

Hi Ashley, for the eggs you could try using less dates and adding a little more water to see if that helps.

* You may also use a hand mixer to beat the egg whites — know the total beating time might be a little longer and the total volume a little less than with a stand mixer.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

For less of a moist texture, use 1 egg, otherwise 2.

Cream of tartar is an acid with less flavor than lemon juice or vinegar and is usually used to stabilize egg whites for meringues and soufflés.

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

UPDATE: I tried this recipe again today, using one less egg and covering the pan with tin foil for most of the baking time, which was about 45 minutes or so, and not only did it rise a bit more, but no thick crust formed so the bread could be very easily sliced.

First, they use slightly less sugar and peanut butter per egg, rather than the classic 1 cup, 1 cup, 1 egg ratio.

Hi Diane — Try instead using less water with the egg white.

Also, reduce water content to make up for the fact that eggs use up water and pull together when their proteins coagulate; without them you'll need less water in the recipe.

I scaled Lilo's recipe down to use the four eggs I had, and modified it to use part butter, part almond butter, and a little less sugar.

The egg on the pizza reminds me of pizzas in France, which often have eggs on them... but usually less cooked than yours... runny whites is something I doubt I'll ever get used to!

If an egg is adding moisture (often the case if the recipe calls for several eggs) and you want to use a liquid sweetener instead of granulated sugar, you can try using 1 or 2 less eggs.

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

This recipe is actually very akin to one I've used for potato pancakes (with squash instead of potatoes, of course), though the potato version tends to use more eggs and less flour.

I removed approx 3/4 cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I baked) and I used 2 eggs (instead of 3) and about 2/3 cup water and just less than 1/4 cup oil.

Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs.

I baked these accordingly except that I used 1 less egg and only 3/4 stick of butter (1 stick is about 1/2 cup) technically I used less of the wet ingredients but my brad came out really moist inside.

canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.

Since many of the guests were vegan in addition to being gluten free, I used egg - replacer in half of them and they were even better than the ones with eggs (although less cake - y and more fudge - y).

I added some less eggs and substituted AFP with rice powder + whole what flour and used scallion instead of leek.

You will use almost all the flour but you may need a bit more or less, depending on the size of your eggs, or humidity in your home.

This included Greek yogurt (2 %), pumpkin, brown sugar (I used just a little less than the recommended 3/4 cup), canola oil, an egg, and the now - cooled espresso / water mixture.

With coconut flour you would use a lot less and add more eggs.

It will puff up a lot, but then you get a light and soft waffle without having to go to the trouble of whipping egg whites and carefully folding them into the batter #nobodygottimefordat If it over-fills your waffle maker you may just need to use less batter for each waffle.

3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more

1/4 cup dry breadcrumbs, I used plain Progresso 1 tablespoon minced garlic 1/2 cup minced Italian parsley 1 1/2 cups grated mozzarella cheese (8 ounces) 1/2 cup, less 2 tablespoons, grated parmesan cheese (about 2 ounces) 1 egg, beaten Kosher salt Freshly ground black pepper

The playful brand's take has 33 % less saturated fat than other mayo (thanks to sunflower oil) and uses cage - free eggs.

We like it with a little less honey and a ripe banana blended in, or sometimes with egg yolks and topped with salty nuts... Once I used raw spinach to turn it green and added peppermint oil and a few chocolate drops!

* 2 cups organic whole milk (I used raw milk) * 2 cups organic heavy cream (preferably raw cream) * 3/4 cup organic sugar (or try it with raw honey) * very clean petals from 4 peonies (I used white peonies); make sure they have not been sprayed with chemicals * very clean petals from 4 - 6 roses; make sure they have not been sprayed with chemicals * 2 - 4 teaspoons rose water, or less / more to taste - optional * 4 egg yolks, preferably from farm - fresh, pastured chickens

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

Is there a way to replace the eggs or use less in combo with something else and still get the same results?

Harris Teeter has committed to sell nearly four times the amount of cage - free eggs as the grocery industry's national average, phase - in pork from suppliers that don't use gestation crates to confine breeding pigs and dramatically increase the amount of poultry it sells from producers that use a less - inhumane slaughter system called «controlled - atmosphere killing.»

I imagine it being less rich and blah using stevia... perhaps using the egg too.

The leading international food and beverage company has committed that more than one million of the eggs it uses each year will not come from hens crammed into battery cages, which provide each bird less space than a single sheet of paper on which to spend her entire life.

In a large mixing bowl, use a Danish bread whisk or a wooden spoon to thoroughly incorporate: 3 cups bread flour 5 Tablespoons granulated sugar (3 Tablespoons for a less sweet bread) 2 large eggs 1/4 teaspoon salt 1/3 cup (6 Tablespoons) room temperature unsalted butter

I also used one less egg, added more pumpkin puree, and some ground flax seeds for extra protein and fiber.

If I could bottle warm, runny egg yolk and use it as a condiment, much like my mother does with EVOO, to douse my peas, sandwiches, and various comfort starches, I would, though my ascent to middle - life might be slightly less graceful as a result.

1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (6 egg whites if using coconut flour)(about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING water (or MARINARA — for more Tomato Basil Bread!)

I think many of Elana's recipes are too «eggy» (like the pumpkin bread which I found almost inedible because it had no flavor and a weird eggy consistency) so that's why I used one less egg in this recipe.