The term
"eggy taste" is used to describe a flavor or taste that is similar to eggs.
Full definition
Very eggy tasting, even though the blog says they aren't, they were and had a grainy texture.
You might want the flavor contribution of another binder or you might be trying to avoid an
overly eggy taste in your baking.
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.
I never have been able to eat eggs, because of the texture, and these are not
eggy tasting at all.
The first time — I followed the recipe EXACTLY and they were good but had a
SUPER EGGY taste which I didn't care for too much.
It seems like every time I make something with egg whites it ends up having that
weird eggy taste.
My only dislike was the
overly eggy taste, which is fine for savoury pancakes, but I like mine with maple syrup so will try experimenting with less egg yolk and more egg white.
Very eggy tasting, even though the blog says they aren't, they were and had a grainy texture.
Yes, you can make an easy French Toast batter that yields extra moist and rich French toasts without
that eggy taste or eggnog!
That eggy taste that I don't like... even though I like eggs.
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.
** Use black salt for a more
eggy taste.
To me I wasn't a big fan of the texture or
the eggy taste.
One thing I was wondering was about
the eggy taste — is there any way to use less eggs and substitute an egg or two for another ingredient?
They didn't puff as I imagined they would and had quite
an eggy taste.
Hi, i substituted the egg with chia seeds and the carb count shot up to 7 gms per 2 small pancakes... im trying to do the 3 day keto but seem to go wrong somewhere.please can u suggest what i do as i love these pancakes and do nt like
the eggy taste..
I tried to like conventional French toast, but could never get past
the eggy taste, no matter how subtle.
One question — with all those eggs in the recipe, does the end result have
an eggy taste?
For me the cinnamon is a must for getting rid of
the eggy taste!
Trying to decide why other readers were getting
an eggy taste, Perhaps the Walden's Farm Syrup covered it up on mine, but I definitely did not get the egg taste.
They tasted more like a pancake and the flour really toned down
the eggy taste.
They looked a little like a Crepe, but so
eggy tasting!
I have tried these a few times and find the same issue with
the eggy taste but also I find my butter starts burning before I've finished frying them and all I can taste is egg and brown butter.
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!
It may really make a difference for you with
the eggy taste though — especially if you aren't using syrup on top.
As for being rubbery or
eggy tasting, nothing like it.
First of all, I seasoned mine with cinnamon and cloves, and added black salt to give it more of
an eggy taste.
One question — with all those eggs in the recipe, does the end result have
an eggy taste?
Also I read somewhere that thoroughly mixing the egg in the batter circumvents
the eggy taste.
Amanda, I understand about
the eggy taste.
Does this have
an eggy taste to it?
I don't think this bread has
an eggy taste, but it does have a little bit of an eggy texture.