Sentences with phrase «eggs a bit more»

I know I should have eggs a bit more often.

Not exact matches

It was more than an ad or a way to get your mermaid on; it can also be a trigger to inspire you to grab a cup of coffee (or some sous vide egg bites, if that's your thing).

Lemaître called, a bit more primly, the «hypothesis of the primeval atom» or the «Cosmic Egg.»

I eat eggs and a bit more coldly pressed bio oils (from a village around, it really worth to buy from there!

You have the following on your site, it is a bit confusing not knowing if this is all I need for 3 eggs called in my recipe: Use this egg substitute in cake, only when you require more than one egg for baking.

Hmmm... I would initially think it just needs to be stirred more continuously or maybe lower the heat a bit so the eggs don't have time to cook by themselves while you're stirring?

Have made verbatim once, and now again with a few more eggs, a bit less milk (well, cream), and a touch more zest.

Because there are no eggs, I always use a little bit more rising agents.

my son already loves scrambled eggs or porridge and i make my own granola, but this might just add a bit more variety to our brekfast table.

Another ingredient that surprisingly yielded green hue was red onion skins — the color was very similar to the lavender - dyed egg, but a bit stronger and more brownish - yellow than green.

I brushed an egg yolk with a bit of cream over the crust for color, however my mother in law advised that maybe next time I should add a bit more cream so the egg wash didn't brown quite so dark.

I added an egg to the base just to give it a bit more cohesion, not sure if that was necessary, but it didn't hurt (though you'll need to bake it a bit longer 14 - 20 min total).

Just make sure you add more of your sweetener of choice and a tad bit more of the milk + / - syrup so you end up with a creamy filling for your eggs.

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

I decided to choose a scone ratio that definitely contained a good amount of egg, so that I could be sure to have a bit more binding going on holding them together.

Delicious, though I can't help fiddling a bit, hope you don't mind - to make it more plant - based, I used the maple syrup, a chia seed egg replacer and a large Tbls of applesauce instead of oil - some raisins and dried cranberries for the choc.

Dying your Easter eggs naturally is such a great way involve the whole family, especially if you have a bit more time on your hands.

I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes.

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.

May try to decrease the egg to see if it will rise a bit more.

I always suggest trying a tiny bit of the mixture (but I obviously can't recommend you do that because it contains raw eggs...) and adding more if required.

Unfortunately we wanted them right away, so I settle for the WIG recipe, which I have to say was disappointing Up until now I've been using a Martha Stewart recipe where you have to beat the egg whites separate and is a bit of work, but the results are much more to my liking then the WIG.

One trick I always use to ensure meringue success is to wipe my already - clean bowl and beater or whisk with a vinegar - moistened paper towel: this eliminates any grease, and the little bit of acid helps the egg whites turn into a meringue more readily.

I was considering using one egg per recipe, and adding one egg white — for a bit more binder?

Perhaps try adding an extra egg to help bind them a bit more?

To keep it vegan I used a mashed ripe banana in place of the egg (don't worry you can't taste the banana) and I used a little almond milk to thin the batter down a bit and add a touch more moister.

Avocado egg rolls or spring rolls seem to be increasing in popularity as an appetizer at casual chains, but they are a bit more of a high maintenance menu item than, say, southwestern egg rolls, or other spring roll variations.

Carefully crack each egg into a groove, sprinkle with a bit more salt, then recover the skillet and cook over very low heat (to avoid burning the bottom) for 2 - 5 minutes or until eggs are cooked to preference.

I adjusted it a little to be more eggy by beating it in all 5 eggs (and taking out a 6th for the wash) and I add a small bit more salt, cut the sugar a little and add in honey before mixing in the flour.

The eggs were slightly more cooked than I usually prefer, but that's often the case with baked eggs and there was still a bit of runny yolk to keep me happy!

The second time I made them, I added more squash, another egg, and worried less about browning them (I overcooked them a bit the 1st time), and they were great.

While I do a bit more consulting for you @NeenaJ, have a look at this site which has comprehensive info eggs and toward the bottom info on «cooking» the egg yolk to be used raw.

Add a bit more olive oil into the pan, crack in a couple eggs, and cook them to your liking.

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.

But if you're looking for something a bit more fun, try this breakfast bowl that features zucchini noodles coated in an avocado sauce, an egg, and diced up sweet potato.

I like my deviled eggs to have a little more zing — I usually use Dijon mustard or some other spicy mustard — so next time I might add a wee bit of horseradish as I fear adding a brown mustard would ruin the pretty green color.

Because those are more absorbent than almond flour, I added 2 eggs to the wet ingredients to add more liquid and help the texture out a bit (I'm not a vegan).

6 tablespoons unsalted butter, softened 1/2 cup natural chunky peanut butter, salted or unsalted (I used Trader Joe's chunky salted) 1 cup sugar 1/4 cup light brown sugar, packed 2 eggs 1 teaspoon vanilla 1 cup all - purpose flour 1/4 teaspoon coarse salt (might want to add a bit more if using unsalted peanut butter) 1 teaspoon baking powder 1 cup semi-sweet chocolate chips

If you are not doing the cutting, flicking or ricing method, you will want the dough a bit softer (add another egg and more water) to scrape through the Stainless Steel Spätzle maker.

Steve: I added an egg yolk to the dough since it was a bit dry and I wanted it to be a bit more golden.

I made them exactly as is - if you find them a bit dry, maybe just add a bit more olive oil when sauteing the vegetables, or else add another egg to the mixture.

i tried this recipe but i used 2 eggs and 1/4 milk and a bit of applesauce and cinnamon, baking soda, 1/4 of coconut flour from bob red mills after cooking it, i noticed it the mixture does nt stick together very well should i add more eggs?

On weekends I get a little bit more elaborate and go with eggs, potatoes, toast and on a rare occasion french toast or pancakes.

Also processed good and long after adding the eggs to aerate a bit more.

If you're looking for other tasty football - friendly recipes to complete your game day spread, check out: Pizza Logs, Buffalo Chicken Bites, Hot & Cheesy Bean Dip, Chicken Tortilla Soup, French Dip «Cupcakes», Pizza Cups, Buffalo Chicken Chili, Cheeseburger Pizza, Buffalo Wing Hummus, Sausage - Stuffed Balsamic Mushrooms, Bacon, Cheddar & Beer Risotto, Slow Cooker Buffalo Chicken, Pepperoni Pizza Mini Puffs, Taco «Cupcakes», Slow Cooker BBQ Beef, Southwest Egg Rolls, Bacon Cheeseburger Wraps and more!

Vegetarian breakfasts have the built - in option of eggs and / or dairy products, but for vegan breakfasts, a bit more creativity is needed.

This was a great starting recipe to get a Mexican taste to egg salad, but I still need a bit more creaminess, so added only one teaspoon of mayo.

2 large eggs (you can use 1 egg plus 2 Tbls of applesauce or egg replacer of your choosing, eggs give a nice rise so note that without eggs the muffins may be a bit more dense)

I added a little bit more baking powder to help it rise, usually another job done by the eggs.

You can add a bit of this and a little bit more of that, but make sure you are using a seeded egg roll.