Sentences with phrase «eggy recipes»

I'm always a little jealous of bloggers and their eggy recipes, which is also weird of me, because I never liked eggs.

Two eggless eggy recipes in a row.

Not exact matches

I've tried 2 recipes using egg, one with cheese also — both tasted way to «eggy» for me.

A lot of recipes for paleo tortillas taste too eggy or have other strong - tasting ingredients.

I love Coconut Mama's website, and experimenting with her recipes, but this one was just incredibly bland while being very eggy.

I was wondering if your recipe has the dough coming out more like a biscuit rather than my eggy version?

And Elana, if you read this, I love your blog and your amazing recipes — I just wanted to share my tweaks with others who found the bread a little too eggy tasting, like I did:)

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

Here's what I did... The exact recipe, except for 4 eggs instead of 5 (to reduce the «eggy taste»), and I used 1 tablespoon of baking soda and 1 tablespoon of vinegar (equal parts, per another post).

If you put in 4 eggs instead of 5 on the top recipe it works perfect, and doesn't have as much of an eggy flavor.

I made this bread and it tasted overwhelmingly eggy... I wonder if my eggs are larger than the ones the recipe was based on?

For a soy - free option, you can also make these same recipes using chickpeas and / or chickpea flour, which also have an «eggy» look and taste.

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.

No problem — I was trying to find a grain - free Dutch baby recipe for you, but they all look pretty eggy.

I know I'm crap at poaching eggs so I usually skip those types of recipes and go straight for pancakes (duh) and baked eggies!

Eggs symbolize birth, rebirth, fresh starts, spring, so it's fitting that this week's recipe for Cook the Book Fridays, the Extra Edition for the fifth Friday in March, is eggy: Hard - cooked eggs with herb mayonnaise, which is better described as a simple salad topped with hard - boiled eggs.

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.

I altered the original recipe by turning a cake into muffins and using less egg, since with light baked goods I feel that an extra egg can give the finished product and unpleasantly eggy taste.

This was my first attempt at using coconut flour and except for the eggy taste for me (not a big fan of eggs) it was indeed a great recipe.

Ok so I tried the recipe and though the texture was fabulous it tastes quite eggy.

I don't think I will make this a staple recipe, though, because there was too much of an eggy flavor.

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.

My Vegan Egg Salad is tops in many folks» (recipe) books so, I decided to add a little of the secret eggy ingredient: Indian black salt.

Hi ive since tried the recipe using granulated as called for and I found on sweetapolitas site her recommendation for making cake flour (since we only have self raising / plain here) and the cakes have turned out almost omelette like on top (all bubbly and eggy smelling) and inside it looks dense and partially cooked any ideas??

Each recipe I tried with almond flour and a nut milk / coconut milk, they turn out eggy.

If in doubt, add another egg but you may find the recipe too eggy.

I think many of Elana's recipes are too «eggy» (like the pumpkin bread which I found almost inedible because it had no flavor and a weird eggy consistency) so that's why I used one less egg in this recipe.

I don't know why, but for many of Elanas bread / muffin / bar recipes I need to subtract an egg otherwise I end up with an eggy mess.

Tofu Scramble Recipe with Roasted Tomatoes Tofu's meaty texture and the cheesy flavor of nutritional yeast give this breakfast dish an eggy essence.

I just tried this recipe and it turned out too moist... almost too eggy.

It officially feels like spring, at least here in the northeast, and when spring arrives, the internet explodes with recipes for eggy things.

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 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.

For all you out there, her savory crust with the quiche recipe is AMAZING!!!!! and not very eggy which is one of my favorite things about it.

I've tried probably a half dozen coconut flour pancake recipes over the past year and have the same complaint with all of them — they are thin and eggy.

Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe.

I found that recipe overly sweet and very creamy (I prefer the «eggier» version).

After lots of testing on my chocolate pudding recipe, I figured out that you need more egg yolks than whites or it is too eggy.

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.

One question — with all those eggs in the recipe, does the end result have an eggy taste?

Recipes can become too eggy, smell like eggs, and can be a big flop.

Don't be worried into thinking this recipe will taste or smell eggy because of the amount of eggs.

I was happy that they didn't have eggy smell or aftertaste that some coconut flour muffin recipes can have.

Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe.

This was my first attempt at using coconut flour and except for the eggy taste for me (not a big fan of eggs) it was indeed a great recipe.