Sentences with phrase «liquid egg white»

I used to get liquid egg white cartons, pour them into an above average sized glass, and chug.

She starts her day at 03:00 am, and is under a diet regimen consisting of a strict amount of calories (1700 a day) that need to be ingested, which she does by eating boiled egg whites, sometimes prepared as a liquid egg white drink, chicken, lots of veggies and, of course, lots of water.

I was worried if the 3/4 cup egg whites was correct but it seems to be, although I had to use Eggbeaters since I didn't have that many eggs or liquid egg white.

* This is in total contrast to most Liquid Egg White products from other companies (and at supermarkets), which need to be stored in the fridge and have short best before dates of only 2 - 4 weeks.

I made a similar smoothie the other day (I also added banana to mine), and even though I used a liquid egg white product in it for protein, I think I needed a little «good» fat to make it more satisfying.

Not exact matches

1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional

Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food coloring

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

2 eggs, lightly beaten 1 cup water 2 tablespoons vegetable oil 2 tablespoons liquid honey 1 teaspoon cider vinegar 2 3/4 White Bread Flour Mix

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Whole wheat flour needs to sit in liquid for about an hour to perform like white flour, so I let my 1 1/2 Tbsp flour sit with 7 beaten eggs in the fridge.

I rarely meet other people named Corinne / Corrine) First, if you're using liquid egg whites, the conversion should be 2 Tbs per egg white so you only need 8 Tbs (or 1/2 cup).

For the egg white crust the extra liquid would not matter, but it could potentially make the filling a little soupy.

So, come morning, when I'm not feeling human, all that's left to be done with my breakfast is add two liquid ingredient (egg white and almond milk) to my mix and stick in the microwave.

I just replaced the egg white protein powder with 3 egg whites (liquid form so 6 tablespoons) and it worked great!

If you combine this liquid with sugar, the two ingredients act exactly like and egg white sugar mixture: The protein is turned into a foam and the sugar traps and stabilises the air bubbles.

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

In a liquid measuring cup, stir together the buttermilk, vegetable oil, egg, and egg white.

Ingredients: 1/2 cup cocoa powder 1/3 cup Carrington Farms Ultra Premium Liquid Coconut Oil 6 eggs 1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup Carrington Farms Coconut Flour, sifted 1 tablespoon semisweet chocolate chips, or more to taste

For the meringue, heat the sugar and glucose to 125 ⁰ C. Whisk the egg white in a stand mixer until foamy and then slowly add the hot liquid sugar, stop whisking when mixture is glossy and forms stiff peaks.

Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, No Nightshades, Nut - Free, Raw, Refined Sugar - Free, Soup, Vegan, Vegetarian Tagged With: avocado, basil, cucumber, ginger, lime, liquid aminos, maple syrup, miso, scallion, spinach, tahini, white pepper

it was shredded broccoli stems (tough ends, sides cut off) combined with almond butter to hold together (but Ive sometimes combined white beans, or firm tofu, flax egg) and then I roll it in ground flax seeds and fry in coconut oil then serve with Braggs's liquid aminos.

Either used in puddings, or as a egg replacer, chia seeds (white or black) are great to help thicken liquids and bind baking.

Let the reduced liquid come to room temperature and then transfer to a clean container and store in the fridge — once chilled aquafaba will turn gelatinous and resemble an egg white.

The foam is secreted by a unique gland just above the cloaca, or sex organ, and starts out as a viscous liquid containing proteins also found in egg white.

White Flour Alternative - substitute 1 cup of wheat flour for half a cup of coconut flour while doubling the amount of eggs and adjusting liquid to personal preference.

Egg white is more nourishing when cooked and the yolk is more nourishing when raw, so poaching (which leaves the yolk golden yellow and liquid) is a super healthy way to enjoy eggs.

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.

110g plain white flour, sifted 2 tsp baking powder 1⁄4 teaspoon salt 2 medium eggs, separated 120 ml milk 326g can sweetcorn kernels, drained and liquid discarded Virgin olive oil, groundnut or grapeseed oil