Sentences with phrase «eggy texture»

Can anyone please tell me whether there is an eggy texture to these (think omelette, quiche type texture) Thanks

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

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

I also grew up on corn pudding that my mother made, and while it tasted nice, it definitely tastes completely different than what I was expecting — much more of a light eggy texture and taste than the sweet / creamy pudding I grew up on.

Maybe cooking it for longer on a lower temp to dry out the moist eggy texture in the middle?

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

Not exact matches

The texture is somewhat indescribable — sort of eggy, sponge - like, yet a little gritty.

I do like the light texture of this eggy option as standard eggs can sometimes make you feel a little heavy.

Without having made this version, but as one who has a sour cherry tree in my backyard (yield 150 pounds this year), and makes French farmhouse - style clafoutis every year at this time, the photo reveals an eggy product (texture similar to a bread pudding) rather than a creamy product (texture similar to a custard).

Pros: Easy, adaptable, moderately tasty Cons: Bread like texture, rather than eggy

We tried them: they were okay but too eggy, both in texture and flavor.

About the texture, it is eggy for sure.

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

They were crumbly, had a terrible texture, we're too «eggy», and tasted terrible.

Very eggy tasting, even though the blog says they aren't, they were and had a grainy texture.

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.

it does taste eggy with a texture that's more like moist cake instead of typical normal bread (since no yeast is used).

Not only is it the exact texture of eggy - mayo but it also has a delicious, deep, rich garlic flavor that enhances this sandwich more than you could imagine.

I've made the bread and it's pretty and tasty, but just to ask if it's supposed to taste eggy and the texture's like moist cake.

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

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.

Unfortunately those pancakes were not good, they were tasteless, too eggy, too gritty or had other problems with their texture or taste.

To me I wasn't a big fan of the texture or the eggy taste.

I wasn't sure it will work out because cakes with coconut flour has a tendency to feel mushy and eggy but the texture of this cake was lovely.

it's definitely very eggy in taste (texture is fine).

The binder here is Follow Your Heart VeganEgg powder which I like for its slightly eggy flavor and texture.

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

Mine were also super runny - and had a strange texture (eggy, bordering on rubbery).

As the pudding cools and is eventually chilled, its original delicate texture and eggy custard taste disappears leaving behind a most delightful and satisfying pumpkin pie / bread pudding smash up.

I just made this (to use as layers for tiramisu), and it turned out very eggy in texture... it is more like a sweet quiche than a cake.

Did you find the texture to be eggy?

This will allow the chia seeds time to thicken the mixture and give it that «eggy» texture.

Whilst yummy it was very eggy in flavour and texture, so today I made a few changes.

It doesn't affect the texture as much as it helps replicate the (slightly eggy) taste.

Too eggy a custard, didn't like the texture of the lemon zest and the custard and the cherries were sickly sweet (i used morello cherries preserved in syrup from a jar - could have been due to that).

Hi, I found the texture to be too eggy and the dough was too yellow.

Lee, I don't think these are «eggy» as such, but the end texture is different of course than a glutenous (and delicious!)

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.

Very eggy tasting, even though the blog says they aren't, they were and had a grainy texture.