Sentences with phrase «more eggy»

I used 8 eggs because of AM's comment about wanting them more eggy than 3 was giving her.

They were more eggy than cream cheese - y.

No more eggy taste.

I beat all four eggs (jumbo — even more eggy) first, then poured them in slowly into the mixer.

I adjusted it a little to be more eggy by beating it in all 5 eggs (and taking out a 6th for the wash) and I add a small bit more salt, cut the sugar a little and add in honey before mixing in the flour.

A little more eggy then probably normal because the flour didn't absorb the eggs right due to being clumped with the oil.

Not exact matches

If there are wet eggy spots, cover those with more breadcrumbs and press them in so that the schnitzel is totally covered and has no soggy spots.

Pour the eggy oats into your bowl, top with a sprinkle more of cinnamon, and enjoy!

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

Serve fresh, eggy pancakes anytime with this easy - to - use Egg Pancake Mix from Golden Dipt, the trusted name in foodservice for more tha...

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

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.

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).

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.

Our first batch were more like dense, eggy pucks!

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.

They tasted more like a pancake and the flour really toned down the eggy taste.

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.

I also wanted my muffins to be a bit more «eggy».

If they are supposed to be eggy, then can I add more coconut to make them more like bread?

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.

I let it cool for the 15 minutes, it reduced in size by more than half and its incredibly eggy and dense.

We've been on a break for a while — since I started eat eggies and goat cheese again — but I recently had a hankering for a just - tahini - and - me hang out once more.

This delightful Triple Berry spread make these not - so - eggy French Toast Sticks even more scrumptious!

To replace the egg, I added an extra banana which gave the cake more yummy banana - ey flavor without the yucky eggy smell.

After lots of testing on my chocolate pudding recipe, I figured out that you need more egg yolks than whites or it is too eggy.

The only thing is that if you use coconut flour, you will have to add water because it will become very dry - or you can use one more egg but that may become too «eggy».

So far I've found coconut - based breads to be too eggy — more like quiche than bread — but toasting it might help.

You can always add more or less almond milk and almond butter to make it more oatmeal - ish or cereal - ish than eggy.

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.

A little more most and «eggy» than a grain - based pancake, but that's too be expected.