Sentences with phrase «about the eggs because»

He was very excited about the eggs because inside of the eggs there were toys for him.

I was going to ask about the egg because my IgG profile said I'm allergic and my naturopath has me off them at least until July I'm really holding out for not having to avoid them because I want to make this!!!!

Not exact matches

And as for me not caring about the sperm just because they diddnt reach the egg, I do care its just not immoral because it is 100 % natural that they diddnt make it.

I love them because they are like the stir - fry of egg dishes — you can throw about anything in and it just works!

Now it makes my stomach churn to think about it (mostly because of the eggs)... lol!

It's so interesting because in the little bit of research I did on raw eggs in cooking, it only seems to be we Americans who are concerned about them, most of the rest of the world eats raw eggs in certain dishes without a second thought.

Here's the thing about quiche, or at least, the thing I like best about quiche: because you have this butter crust holding it together, the eggs can be soft.

This salad came about because I go so tired of watching Manservant open a can of beans and pour them over spinach and top them with a fried egg.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

OK I read through these posts, and after reading about the 117 year old Italian women, I don't believe that eating raw eggs will make you a centurion, because they may have regenerative DNA, but I put a raw egg in some organic keifer with some high protein milk and a little organic maple syrup and yum!

You can store this cake for about 2 - 3 days in the fridge (because of the eggs).

Christmas morning brunch seems to be on the rise... we do that now too... we actually started it about 3 Christmas» ago because we don't have anyone over on Christmas morning... it is just our small family... so we sleep in, open gifts then eat... anyway... I already do a hashbrown casserol that I pulled together the recipe for from other places... and it is a perfect addition... you can have anything else you want; ham, bacon, eggs, bisuits or toast... all is good together... but, we only do this once or twice a year... really good!

I didn't mention it because some people are finicky about raw eggs, but I love that stuff.

So, I thought about making these low - carb cauliflower bites because they are all what we are looking for, which means they are low - carb, gluten - free, easy to make... And on top of that, you will find the ingredients are simples to find in any food store such as cauliflower, Parmesan and mozzarella cheese, bacon, eggs, tomatoes and avocado.

I couldn't help but chuckle at the comment about not liking egg whites & preferring the yolk, because I'm the opposite: love the whites, detest the yolks.

I was so excited about the tofu egg salad recipe because I used to love egg salad and had given up eggs years and years ago.

You can use pretty much any tomato - y base to make baked eggs but because I'm all about quick fixes during the week, I got Prego Italian Sauce (this Roasted Garlic & Herb flavor is the absolute bees knees) during my weekly Walmart run because it tastes homemade, has the perfect amount of sweetness to balance out its savory notes, and is gobbled up by Warren and the bambino with equal fervor.

Here were my variations: - mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; - mixed all liquids together in the dry - ingredient well prior to mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring into greased pan and setting into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven before taking out of the oven.

I was also suspicious about the raw eggs because I've never made mousse before but I looked it up and apparently this is how it's done.

so delicate, so tasty and that too with no spices besides salt / pepper... I have always believed that good food is about the process... (this is why cooks who argue about only buying best quality products annoy me because many people niether have the luxury nor the availability to do that)... but you show foodlovers how to turn a simple egg into absolute bliss and I really respect you for that.

I took what one commenter said about it not being hot enough, because I like my hot beverages really hot, and left the eggs out on the counter for a few hours before I made it.

The mini cupcake / brownie is only about 40 - 50 calories because there is no oil / eggs / butter, and the topping is only about 20 - 30 calories because there's not that much of it!

I wasn't worried about heating because of the yogurt, I put Greek yogurt in my egg frittatas and they are so thick, creamy and satisfying!

This recipe came at the perfect time because I have exactly one cup of pumpkin left, no eggs, and about 1/2 cup chocolate chips!

Also learn about the benefits of eggs, egg quality, and pass the word to avoid BPA exposure (plastics used for food storage) especially for those pregnant and during lactation because low dose BPA exposure (below that which the FDA considers is safe) increased the risk of an egg white allergy for infants.

Vegan recipes are fun because you can like the batter off the spoon without having to worry about raw egg!

Because when you have chickens, you're always thinking about ways in which to use your eggs...

the store is not far away... i cant eat eggs or much other dairy stuff and generally things like this turn me off because the thought of all that egg and milk makes me feel ill just thinking about it.

I just have a question about the texture... it seems like they would be rubbery or something because of the egg, not cakey or fudgey like a brownie.

I probably used about 18 eggs and ended up using some grass - fed butter because I didn't have enough bacon drippings, but we're loving them.

I used 8 eggs because of AM's comment about wanting them more eggy than 3 was giving her.

In a small bowl, beat eggs, vanilla, salt and sugar with a hand mixer until light and frothy, about five minutes (this can seem like an eternity with a hand mixer, but hang in there because it's worth it!).

About the only nutrient that eggs are only lacking is Vitamin C and that's because chickens are able to produce the ascorbic acid they need from their feed.

You are right about the creaming of butter and sugar in the beginning because I made a 3 - layer cake Strawberry spring cake which required separating the eggs and whipping and folding in the egg whites.

A night of karaoke and beer / rum has essentially obliterated my Sunday morning, so I think I'll keep today's pre match blog rather short, because from when I'm typing now kick off is about two hours away and the team news will be put by the time I've fried up my bacon and egg as the recovery meal of champions.

I just got an email from a student group at CU who is spearheading an initiative on campus to switch to using «Cage - free eggs»... I'm going to send on your post to them because you give good information about the labeling differences.

You may be apprehensive about giving your little one egg because of the misconceptions surrounding the nutrition value of eggs but like most foods, eggs are perfectly fine in moderation.

But now I'm eating crow — along with a few hard - boiled eggs — because apparently enough commenters complained to USDA about this issue that the final Smart Snacks rule expressly allows the sale of «whole eggs with no added fat.»

(If you're curious about the importance of feeding your kids organic dairy products, meats, and eggs, you'll have to wait because I'm going to tackle that in another column.)

I'm pretty sure we caught it early on because so far I've only found 7 live ones and about 20 eggs.

Because your egg retrieval and embryo transfer days are moving targets and will require you to rest and recoup, consider blocking out the entire range of possible dates so you don't have to worry about rescheduling anything pressing at work.

«You get the right engineers — I mean the right people — not the egg heads that sit on their Park Avenue stools and they just design away because they're going to make about ten times or a hundred times more in fees by designing a new bridge.»

Because of these necessary and appropriate reforms, a number of highly vocal politicians, egged on by business groups with their own agenda, have been railing about the high costs of pensions.

Because the cells that give rise to sperm divide frequently — about 23 times a year — they are much more likely to accumulate genetic copying errors than the female precursor cells, oocytes, which divide only twice before becoming eggs.

The operations will continue well past laying season, which ends in August, because eggs incubate for about 60 days.

It's not about «a massive infection or a welt the size of an egg because you got hit in the head with a two - by - four,» Tracy says.

So folks, the biological answer there is clear about, it's the egg, although the question itself is the problem there, where you know, the insight is eggs don't in one full fluff, I want to say, swell foop because my former geometry teacher used to say that.

«Secondly, don't believe everything that you read about movie stars because some of the women who've had kids in their late 40s, such as film stars, have used donor eggs, but they don't tell you that in the article because it's their own private business,» warns Prof Ledger.

However, most people don't have to worry about their cholesterol levels when eating eggs, because the effect is minimal and cholesterol levels are far more influenced by the trans fats we consume.

As you can see this workout is very intense and because of the high volume work you'll need to lower the weights.After the third work day, rest for two days.You should eat about 3 hours before this workout and do some heavy (but clean) eating after the workout.This means that you should eat lots of protein (around 1.5 g / lb a day) from lean meats, eggs, fish, low fat milk and nuts.As for the carbs — eat low glycemic carbs through out the day and a big meal of high glycemic carbs along with protein right after the workout.