Sentences with phrase «like egg whites»

My breakfast during the week is usually something like egg whites, cereal or toast with fruit or yogurt.

Yasss the liquid you get from chickpeas (or any white bean) turns into stiff white peaks just like egg whites do after mixing it with a stand or hand mixer.

You could try something like egg whites that will not give you heartburn.

Foods like egg whites and acai berry, which while healthful are not as amazing as you might think.

It'll feel sticky / tacky soon after your period, then creamy like hand lotion, then stretchy and slippery like egg whites mid-cycle (give or take).

Like egg whites?

Observe the consistency of your cervical mucous during your cycle and aim to have intercourse when your mucous is like egg whites.

Cervical fluid will be clear and stretchy - like egg whites.

While it once thought that you had to start with cereal and should avoid things like egg whites and other «allergy foods,» you can now start with whatever you like.

Rub it between your fingers and see if it is sticky, creamy, or pulls apart like egg whites.

Always use a binding substance like egg whites, whole eggs, or a combination of both.

When you whip the aquafaba with a hand mixer it gets light and foamy just like egg whites, making it a great substitution for eggs.

Finally, a vegan egg white replacement that actually whips up like egg whites do!

I whipped it up for the first time for shabbos and it was mamash like egg whites!

Miyoko Schinner: And it whips up just like egg whites.

I mean, it's just incredible when you whip it up; it looks just like egg whites.

Use electric beaters or the whisk attachment of an immersion blender to whip the aquafaba into firm peaks like egg whites.

It has starch in it that will foam like egg whites.

As in, whips up like egg whites.

Aquafaba makes AMAZING whipped peaks just like egg whites if you whip it, so it can be used like a whipped cream on top of desserts, But I don't eat desserts because I don't like sweet foods.

I couldn't help but chuckle at the comment about not liking egg whites & preferring the yolk, because I'm the opposite: love the whites, detest the yolks.

Not exact matches

We'd be like, well it's like eating three egg whites, six almonds, four cashews, two dates.

First you slip in small ways, like when you're running behind one morning and don't have time to cook egg whites, so you scarf down a couple of Pop - Tarts in the car.

I have chickens laying eggs like crazy, I really have no excuse to not pull together the egg whites and make this!

While heating the almond milk and egg whites, it seemed like the almond milk curdled?

Just like some dessert cake recipes, we used Eggland's Best eggs and separate the yolks from the whites.

A lot of candied nuts recipes require egg whites and / or baking in the oven, which, for me, sounds like a bit of a hassle.

In case you're not familiar, RXBARs are bars with minimal ingredients and added protein (from egg whites), and they taste like a dream.

When I was still finding my way around the kitchen and in food, recipes like angel food cake daunted me because of the amount of egg whites used.

Partially cover the pan and cook until the egg whites are set and the yolk is as done as you like it.

So, since you're not a marshmallow - lover, there are marshmallow - type fillings / frostings that are stabilized with gelatin which tend to be stiffer, and those that are stabilized with egg whites (like this stiff 7 - minute frosting) which are really akin to marshmallow fluff.

We tried all sorts of different techniques like, adding oil instead of butter, sifted flour or regular flour, egg whites beaten to stiff peaks, an extra egg yolk, whisking versus stirring, baking powder, both baking powder and baking soda and bla bla bla.

I added 2 egg whites to make sure it fluffed up... it was too dense, like a rock.

Most people whip the egg whites first and then make the batter, but I like to reverse that order because no good can come of letting whipped egg whites sit around and deflate while you make the cookie batter.

I like that it has limited ingredients and uses just the egg whites.

Unfortunately we wanted them right away, so I settle for the WIG recipe, which I have to say was disappointing Up until now I've been using a Martha Stewart recipe where you have to beat the egg whites separate and is a bit of work, but the results are much more to my liking then the WIG.

There is ingredient overlap (I've always liked granolas with oats and coconut) and in both I experiment with egg whites as a clustering agent.

I am always looking for recipes to put them to use without the the classic pairing of egg - whites to refined sugar (like a light angel cake, or crispy meringue).

Gently lift the egg whites, folding them over to the left (like you would fold an omlette).

I'm not one to complain about desserts being too rich or too dense, but it was certainly a nice surprise when this flourless chocolate cake baked up much lighter than the typical flourless cake... the whipped egg whites helped create a cake with an almost mousse - like texture.

I did feel like I was cheating just a little bit with this month's daring baker since I didn't do the recipe with the almond flour, but any chance I have to use up those egg whites, I jump at.

And some people like to whip their egg whites first.

A split second later, all my husband's precious, fragile eggs were broken on the ground, the yolks and whites creating a sticky, mucus - like pool inside the bag.

Naturally More is pretty tasty, I really like the texture of it but it bugs me that you need to refrigerate it because of the egg whites in it.

Ingredients: 6 egg whites (180 g or 6 oz) 4 lemons (240 ml) 4 dl water (1 1/3 cup) 120 g sugar (2/3 cup) we used coconut sugar, but you can use any kind you like.

I like to use superfine sugar (castor), instead of granulated white sugar, as it dissolves faster and easier into the egg whites.

i also used two egg whites and they were too thick and don't look like the picture.

Made the frosting, too... I made a similar combo of mascarpone cheese and whipping cream for to top a keto cheesecake I make, but ever since I saw a frosting being made on TV with egg whites, sugar and butter I've been wanting to try making something similar subbing in Swerve — I am wondering how something like that would taste on these?

I like to use superfine sugar (castor) when making this meringue as it dissolves faster into the egg whites than regular granulated white sugar.

The recent discovery of aquafaba is like finding that elusive puzzle piece in vegan cooking — a good substitute for eggs and egg whites.