Sentences with phrase «eggy batter»

The challenges here are understandable when you consider that the key to a good french toast is an eggy batter.

We do not use brioches, challahs or other thick breads, but slices of a simple white sandwich loaf is dipped in a sweet eggy batter and pan-fried, usually in ghee or butter.

We've always called it a puffed pancake — an eggy batter that puffs up all dramatically in the oven, like a Yorkshire pudding.

My Monte Cristo Waffle Sandwich is a great anytime treat thanks to frozen multi grain waffles slathered with raspberry jam and topped with honey baked ham that's dipped into an eggy batter then cooked until the swiss cheese runs melty.

A kind of crustless quiche in which flavorful filling ingredients are piled into a deep pie dish and a milky - eggy batter is poured over.

Not exact matches

Yes, you can make an easy French Toast batter that yields extra moist and rich French toasts without that eggy taste or eggnog!

That's right: chickpea flour whips up to make the batter for this egg - free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.Chickpea flour is kind of...

If the recipe requires only an «eggy» dredging as in French Toast, chickpea batter made by mixing chickpea flour with water or milk is a delicious alternative.

Overall the taste was amazing but I think the texture was too eggy which I think is due to the very liquidy batter.

You are hilarious with the batter antics — every time I try and get all fancy and make pasta without a bowl me and the dog end up covered in eggy goop.

Ottolenghi's cake is eggy, dense, but a little pinch of baking soda in his batter also gives the cake a little rise.

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

That's right: chickpea flour whips up to make the batter for this egg - free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.

Normally I would have slathered them with butter and coated them in Log Cabin Original syrup, but I just knew that between the eggy taste of the batter and the Sugar free Login Cabin syrup (8 carbs per 4oz) that had sat in my pantry for the last 6 months, unopened, that I had wasted my money and would be throwing the whole batch away!

-- but gently nudge any loose pieces back on the pile and I promise, once they're cooked, they will stay together and their flavor will be crisp and clear, uncluttered by an eggy, soft batter.

Also I read somewhere that thoroughly mixing the egg in the batter circumvents the eggy taste.

Layer ham, swiss, and grape jelly onto a thick - sliced, eggy bread, dip all of the above into batter, and fry or griddle to golden.