Why not make some pretty
egg cups with simple plastic eggs and a bunch of pretty colored buttons in all sorts of sizes.
I take
an egg cup with Cachaça and add it to the sugar and lime mixture.
(Next time I am putting them inside some plastic eggs that I've brought today and also in an egg box for J or even using
an egg cup with him to add a little element of role play).
Not exact matches
I like soft fluffy scrambled
eggs,
with freshly ground pepper and a delicious
cup of smooth coffee would go nice.
The post-confessional taste of forgiveness is in fact as immediate and undeniable as sausages,
eggs, and bacon knocked back
with a strong
cup of tea.
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large
eggs (or 3 tbsp chia seeds mixed
with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples
Leave out the
eggs and whisk 1/3
cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together
with the walnuts.
Add 1
cup / 150 g of the peas to a food processor along
with millet, spring onion,
eggs, herbs, ricotta cheese, salt and pepper.
Over the same double boiler you used to melt the chocolate, beat together the
egg yolks
with the remaining 1/3
cup of sugar.
Pour the half
cup of cream and
egg in a small dish and beat
with a fork.
In a large bowl,
with a hand mixer or stand mixer, beat
eggs and 1
cup sugar on medium speed for one minute.
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4
cup water mixed
with 1 tablespoon of yogurt 1
cup blueberries, fresh or frozen 1
egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin coconut oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon vanilla
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)
In a separate bowl, beat 3
egg yolks, 1/3
cup sugar and 1/8 teaspoon salt
with an electric mixer on high for 2 - 3 minutes.
In a large mixing bowl, combine half of the diced onion (1 1/4
cups),
egg, flour, salt, and baking powder, and mix
with a rubber spatula just to combine.
Ingredients 1 pie crust (I used this one,
with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2
eggs 1 1/2
cups toasted pecan halves
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed
with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2
eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices for garnish
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3
eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 °
with rack near top.
For
Egg - Free Blondies, replace 2 eggs with 1/4 cup Ener - G egg replacer mixed with 1/4 cup hot wat
Egg - Free Blondies, replace 2
eggs with 1/4
cup Ener - G
egg replacer mixed with 1/4 cup hot wat
egg replacer mixed
with 1/4
cup hot water.
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large
eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start
with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve
with the pancakes
Combine two
egg yolks
with 1/4
cup brown sugar and whisk thoroughly.
2 Working
with the
eggs one by one, crack an
egg into a small
cup, then place the
cup near the surface of the hot water and gently drop the
egg into the water.
vanilla 1 large
egg 2
cups quick cooking oats (which I smashed in zip lock bag
with a rolling pin) 1 1/2
cups all purpose flour 1 1/2 tsp.
A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax
egg fully set - Not using the exact flour blend in the recipe (I have not tested this
with other flours, only the ones in my blend)- Dipping the measuring
cup into the flour vs. spooning it into the measuring
cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).
3 tablespoons buttermilk (this is important; it helps
with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub
with vanilla whey) 6
egg whites 1/3
cup almond milk (could sub
with any milk) 6 tablespoons amaranth flour (again, feel free to sub this
with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
In the bowl of a stand mixer fitted
with the paddle attachment, beat
eggs, oil, and remaining 1⁄2
cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.
Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call for 2
cups of chicken stock but then never tell us where to add it (I assumed
with the milk /
egg mixture?)
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large
eggs, room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise, yogurt or dairy - free yogurt 1/2
cup canned whole berry cranberry sauce, drained
with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens:
eggs Ingredients: Ghee — 2 tablespoons, melted (substitute
with melted coconut oil) Leeks — 3
cups, finely chopped Mushrooms — 3
cups, minced Brown rice — 4.5
cups pre-cooked Parmesan -LSB-...]
In a large bowl, whisk the whole
eggs and yolks
with 1/4
cup of the sugar, the vanilla and salt.
Beat 2
eggs and 1
cup brown sugar at medium - high speed
with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted.
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3
eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (
with the mother)
In the bowl of an electric mixer fitted
with the whisk attachment whisk the
egg whites until just foamy, them sprinkle the remaining 1/4
cup of sugar into the whites, whisk to stiff peaks.
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.
American Pie
with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3
egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Use 1/4
cup of tofu for 1
egg, but be sure to purée the tofu in a food processor or blender so that you don't end up
with gross chunks.
Into a liquid measuring
cup break the
egg, add enough of the buttermilk to measure a total of 1/2
cup, and beat the mixture
with a fork.
For the filling: In a bowl
with a hand mixer, beat together almond meal, 1/4
cup confectioners» sugar,
egg white, and almond extract until it has formed a paste.
Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along
with egg whites, 1/2
cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine.
Enjoy
Egg Noodles
with a
cup of black coffee.so good!
In the bowl of your stand mixer fitted
with the paddle attachment (or a large bowl
with a hand mixer), place the
egg yolks and 1/2
cup (100 g) sugar, and beat on medium - high speed until pale yellow.
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large
egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (
with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Typical Ingredients: 4
cups whole milk, 5
eggs, 3/4
cup sugar, 1/3
cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made
with GMO graham crackers, up to an entire stick of butter and more white sugar.
For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps
with a smooth cheesecake 1/2
cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large
eggs
In a large mixing bowl, combine milk mixture
with yeast,
egg, and 2
cups of the flour and the salt; beat well.
I haven't tried any substitutions for the Irish moss, but 2 flax
eggs might work best (2 tbsp ground flax whisked
with 1/4
cup water).
I started
with 1/2
cup of pumpkin, two
egg whites, one
egg, and a splash or two more than a tablespoon of canola oil.
but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour
with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra
eggs per 1
cup of flour
Miniature quiche
cups are the perfect party appetizer because they make great finger food — and
with all those
eggs lying around, you'll get points for deliciousness and ingenuity!
The cake itself is a bit heavy... but 2 / 3rds of a
cup of coconut flour
with 5
eggs can't be right!