Sentences with phrase «like eggy»

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..

Wow, these look just like the eggy kind and taste fabulous.

He eats his with just a sprinkle of kala namak for eggy flavor, which I choose to forego, because I don't like eggy flavor.

Not exact matches

However, when I made it, it turned out eggy like.

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.

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

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

I made a paleo mug muffin a few months ago and while I did enjoy it, overall it was a little too «eggy» and «almondy» to really feel like I was eating an actual carb treat.

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:)

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.

That eggy taste that I don't like... even though I like eggs.

Like taking the berries you foraged for and using them to top some eggy oatmeal.

The results have been sort of spongy and eggy, not like a standard burger bun.

I was really excited about this, but mine turned out tasting super eggy, it tastes just like a frittata.

We've always called it a puffed pancake — an eggy batter that puffs up all dramatically in the oven, like a Yorkshire pudding.

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 were definitely eggy tasting and the consistency made me feel like I was eating slightly breaded eggs.

Do you just add it to an eggy - custard - y base to make a quiche - like type of savory tart or?

They taste very eggy, much more like french toast than pancakes.

This looks like my favorite type of cake - dense and eggy with interesting flavors.

Bam, here I had something good, the eggy flavour was gone and it actually started looking like porridge too.

THIS however, with all its cheesy pesto - y eggy goodness looks like it might just convert me.

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.

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

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.

Made with coconut flour, but they're not eggy, like baked goods made with coconut flour can tend to be.

Not eggy like some others I've tried.

I made two loaves — First loaf I used 5 eggs plus one banana — cant taste the banana, but it keeps it moist without making the loaf taste too eggy or like gratin — it did nt crumble / break apart.

Top this eggy deliciousness with whatever you'd like!

Our first batch were more like dense, eggy pucks!

I'm not sure about the eggy thing... I haven't had any other readers mention anything like that.

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??

Not only was it soft and fluffy like wheat bread, but it didn't taste eggy.

My friend Pamela says she doesn't like potato salads that are «all gross and eggy», but I think she'd love it made with eggs whites only, as they add a nice light touch rather than making it overly thick and rich, as whole eggs do.

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.

It was moist and not eggy at all, like some desserts made with coconut flour and all those eggs can be.

Like another reviewer I found it too eggy however after refrigerating I enjoyed it MUCH better.

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

The bottom section was really eggy, like omelette.

Light, fluffy... totally «bready» and not eggy at all!!!!! I have been lamenting that most paleo breads taste like eggs.

It came out «eggy» looking in the center instead of looking like actual bread.

I tried to like conventional French toast, but could never get past the eggy taste, no matter how subtle.

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

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

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.

This really does look like the most «eggy» vegan frittata I've ever seen!

They definitely taste less eggy when cooked at a lower temp — glad you liked them, thanks for taking the time to comment!

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!