Sentences with phrase «coming out of the eggs»

Not exact matches

There are several reasons there's no male equivalent yet: part of the problem has been a lack of support from drug makers, but a more scientific challenge has been the mathematical reality that it's tougher to exterminate the millions of sperm that come out of men's bodies than the monthly egg or two that passes through a woman's reproductive system.

E-readers are thus either destined for the obsolescence pile, or they'll be coming out of Kinder eggs soon enough.

Questions are being raised about the levels of oversight at U.S. fertility clinics after two clinics suffered failures in their egg - freezing facilities and didn't officially report the problems until news reports came out.

Lots of people began avoiding egg yolks when nutrition experts came out with a recommendation that eating cholesterol was bad for you because it raised your cholesterol.

But that doesn't mean the 77 million U.S. workers who don't have a 401 (k) or employer - sponsored retirement plan are out of luck when it comes to building a nest egg.

Back when the chess club said our eggs were soft / Every Monday he'd say grace and hold our juice aloft / Oh none of us knew his check out time would come so soon / but before his brain stopped waving he composed this tune

Back when the chess club said our eggs were soft / Every Monday he'd say grace and hold our juice aloft / Oh, none of us knew his check - out time would come so soon / But before his brain stopped waving, he composed this tune.

@@@@@ JEEZ yeah and ABRAHAM ISSAC YACOOB AND KING DAVID KING SOLOMON YAHSHUYAH MESSIAH APOSTLE PAUL JONAH where born and raised in Europe in the European Vatican eating pork drinking animal blood eating sunny side running half cooked eggs with hotsauce and black truffles and eating shellfish yeah you people can't stand the truth and slavery never happen in USA and the black inventors of USA stole every invention huh and the European Vatican stop the Transatlantic slave route trade too no where so please explain too me WHY MY BLACK PEOPLE ALL OVER THE WORLD when they have mixed children they all come out BLACK DNA don't lie VATICAN DO LIE

I'll bet that you don't think that «God» transforms the eggs in your pan from raw to cooked, or that «God» causes water to come out of your shower each day.

Jews, not Hebrew Israelites as far back as the book of Esther were ran out to Gresian, Turkey, and were there for 2000 years, even loosing their Hebrew language, speaking Yiddish, then when the 1897 Herzel Movement came, this is when the jews began to claim Israel, or Zion, and the instigation of both wars, World War I, & II, following the Holocaust, also instigated to establish the vision in Daniel 11:14, exposed by a rich jew, former zionist Benjamin H. Freedman, these jew zionist cracked a few eggs to make an omlet, it has even been found that there wasn't 6mill.

It's like you're in a hole, covered with dirt and can't get out and no I don't really know what that would feel like but that's just sort of what I think or like maybe a chick trying to crack open the mothers egg to come out.

From pink to lavender to robin - egg blue, these ties come in an array of Satanic colors, and it is the duty of God's men to keep them out of our churches, lest these ties turn us all gay.

I love working out and lifting weights, and a lot of my everyday protein comes from eggs, chicken, meats and dairy such as yogurt and cottage cheese.

I to can only eat things that is organic so I redo alot of the recipes so I can eat alot of stuff I «am allgic to pesticides, hornmores, n antibotics, dairy, eggs, whey, so I watch n read everything, I do not have a galdbladder n was told I could eat everything after that well I could not n get sick after that it will come out of 1 of the ends is all i need to say, but if I eat this stuff I «am ok, for everybody that may have the same problem as me just try drinking the organic milks w / o hornmores, pesticdes, n antibotics in it n see if that works for you same with the eggs thats what I do open the lid n see what it says, if it don't say that well its not for you (eggland) is one of the names I use horizan, silk, r 2 of the milk blands I use, they also have sorbet icecream but watch them some do have milk in them n if it doesn't say organic milk your not getting that your getting real milk, then go on internet n read, read, read all your labels n read whats best for you cause everybody is not the same, I hope that helps n feel free to send me a message n let me know if anybody wants: - P

Fun fact; these eggs all came out of the same dozen and were all cooked the exact same way.

I used 9 tbsp of liquid from a can of chickpeas to replace 3 egg whites as I am vegan and it came out v well (this is an amazing trend I have recently caught on to, it even makes great meringues!).

If you want to skip the eggs then use 3/4 cup of thick yogurt for the same, as I did and it came out well.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

I weighed everything out to the T, 140g each of the first two, and 50 g egg whites, mixed with a spatula, and it is barely coming together.

Anyone will get tired of eggs and yogurt day in and day out In the morning, when you crave something warm and baked, these healthy muffins will come to the rescue!

Hello, I made these last night but was out of regular eggs and used egg beaters, the biscuit came out very eggy.

I just tried a vegan version of the yeasty ones (with soy milk, margarine, and applesauce instead of eggs) and they came out amazingly!

I doubled the recipe, but used only 8 eggs instead of 10, put it an a standard size loaf pan and it came out to the perfect size and is delicious!

After you pour the egg mixture on top of the vegetables, make sure the eggs get underneath the veggies also so the frittata comes out uniform.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

The crust sort of tastes like roasted sweet potatoes with eggs, and it comes out really tasty blended with all the other flavors.

1) Add egg & lemon juice to blender 2) Wait 1 hour for them to come to room temp 3) Add in about 1/3 of your soupy mess and blend 4) Slowly add soupy mess while blending 5) Blend the heck out of it until it emulsifies.

Something about the way the egg works with the rest of the ingredients made these come out way off!

I am NOT paleo, but I ran out of spelt flour for the month and came across an amazing «paleo» pancake that takes either a mashed banana or pumpkin puree, an egg and spices if you wish.

A few things I can't get enough of right now: cantaloupe (even though I'm the worst at picking out a good one), spinach (scrambled in eggs, blended in smoothies), and farro (surely more recipes coming soon).

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.

It'll depend on what kind of milk, oil, eggs and peanut butter you use (I used 1 % milk, vegetable oil, extra large eggs, and I believe Skippy PB) and they came out to 206 calories per muffin.

In the end, my approach to eating is based on pleasure... and while I do obey certain rules and avoid some foods (wheat, eggs, dairy, meat, yeast,) I still enjoy the beautiful creations that come out of my kitchen with pure best - quality ingredients I can find.

I bought this pastry blender once I started baking in earnest, knowing it would come up in a recipe at some point, but I also bought it out of nostalgia and love for Mama, maker of egg salad, confidante, and champion storyteller.

Most of the hit has come from restaurants buying fewer eggs and stretching out their inventories by placing fewer regular orders.

I had a bit of a false start with this recipe after I tried a recipe for baked donuts and they came out looking like mini footballs, but I think the donut recipe was at fault, because since then I've used this egg replacer powder in all sorts of cakes, cookies and brownies and it's worked well every time.

The egg white version came out kind of soft and mushy, which was kind of a relief.

I made brunch for a group of guests yesterday and marveled how every single fried egg came out looking picture perfect.

The Gluten Free Sandwich Bread came out very good with Egg Replacer (using 1 1/2 teaspoons of Egg Replacer and 2 tablespoons of warm water for each egg) and an additional 1/2 cup of watEgg Replacer (using 1 1/2 teaspoons of Egg Replacer and 2 tablespoons of warm water for each egg) and an additional 1/2 cup of watEgg Replacer and 2 tablespoons of warm water for each egg) and an additional 1/2 cup of wategg) and an additional 1/2 cup of water.

But if you are in bind ad have a vegan friend coming over for Christmas and all your nibblies are full of eggs and butter, you can quickly whip this out — IF you have the right ingredients on hand that is.

Ok, I'm not sure what I did, but I halved the recipe (1 cup brown rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps of tapioca starch, 1 T. chia seed, instead of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!

Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.

Continue pouring until you see the egg mixture come to the lip of the ramekin, or until you run out.

Brush each scone with the egg wash and bake in the preheated oven for 18 — 20 minutes, or until the top of the scone starts to get golden brown and a toothpick inserted into the middle comes out clean.

and they come out of the oven - hot and ready to be dressed: butter, honey, jelly, eggs....

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Not a tiny speck of egg yolk can invade your whites or your meringue will not come out right.

When it came out of the oven, there was that melted cheese and the béchamel and egg white melded with the asparagus and prosciutto.

At work I added mini chocolate chips to the batter and I used 3 medium eggs instead of 2 large eggs and it came out perfectly.

They come out nice and fluffy, you would think they were one of the recipes that had beaten egg white in it, but these are much easier.