Sentences with phrase «eggy bits»

If eggy bits get stuck to the pan, simply scrape them out with kosher salt and a kitchen towel.

Would the egg content in the nog turn this into cooked rice with scrambled eggy bits in it, or would it be a creamy, nutmeg - spiced dish of heaven?

Lunchbox Bunch notes that steaming the tofu first brings a firmer, eggy bite.

Not exact matches

They have a bit of a cakey, eggy texture to them.

This was the only recipe I had to tweak a bit because I found the recipe FAR too eggy tasting.

It's a little bit on the eggy side for me, so I will follow other comments and use half egg whites beaten until fluffy next time.

That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast.

It taste eggy and didn't taste appealing one bit.

You know, the eggy sopita reminds me of when I was a kid, my mother used to soft - boil an egg, rip a piece of buttered toast in small bits, and mix it all together with S + P. I thought it was the best breakfast ever!

I remember eating them once when I was sick and I also remeber biting into one and it was «eggy».

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 bread was delicious but didn't seem to have much of that famous eggy flavour and wasn't all that sweet even after I added a bit of honey to the recipe.

My family likes it a bit «eggier» so I might add some extra yolks in the future, but aside from that, well, well done!

They tasted very eggy (I even added a bit more vanilla to avoid this) difficult to flip without breaking apart (no gluten) and had a very grainy texture.

Try it without the egg next time and see how you do... if you use flax seed and you grind it, add a bit of water to it before you add it to the mix and it will act a little eggy.

i find the bread to be too eggy and the smell of the flaxseed irks me a bit.

I can't say myself how this compares to Ottolenghi's original recipe, but this vegan cauliflower cake looked pretty similar in texture (a bit of custard + a bit of fluff), and it tasted pretty darn eggy.

We prefer to let it set for several hours, as it can taste a bit eggy if it's not thoroughly cooled.

I had to cook it for about 45 minutes total, and it was eggy and a bit soggy in the middle.

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.

I also wanted my muffins to be a bit more «eggy».

I actually liked it better than the mini-muffins, which I had made once before as it tasted less eggy in cake form... Because the cake was a bit thin, next time I would double the recipe and do a two layer cake.

It tastes a bit «eggy» on its own, but when I eat it with something else it doesn't bother me at all.

Ps - this cake is a little bit eggy, so for those who don't like their cakes to smell like eggs at all, it can be a bit of a problem.

You'll love how they resemble the custardy center bite of French toast; fluffy, eggy, and golden delicious.

We started with a recipe from Epicurious.com called «Mu Shu in Moments,» but I ramped up the garlic and ginger a little bit, omitted the chicken, doubled the amount of egg (I like my mu shu a little «eggy,» plus it replaced the protein of the omitted chicken), and I added three vegetables not called for by the recipe — shredded carrots, julienned snow peas and julienned sliced bamboo shoots.

Yorkshires rose well but I found the mixture to be a bit too eggy - would try again using 3 eggs next time.

They have a bit of a cakey, eggy texture to them.

They were tasty but a bit too eggy for my taste.

I don't think this bread has an eggy taste, but it does have a little bit of an eggy texture.

I had read from the previous post about the 3 eggs being a bit eggy, so I tried 2 eggs instead.

The cupcakes turned out a little bit not sweet and eggy.

They tasted very eggy (I even added a bit more vanilla to avoid this) difficult to flip without breaking apart (no gluten) and had a very grainy texture.