Sentences with phrase «of egg»

I found the flavor of egg was a little too predominant, so I tried it with four eggs instead of five — instant fix, the bread was unaffected consistency wise.

Slightly crisp, delicate texture, and my dtr said she liked how you could taste the richness of the egg.

I used about 1 / 2T of the egg - substitute.

They also made a wonderful meal served on top of egg noodles, although rice or even mashed potatoes would be perfect.

But I chose to try Marion's, and I chose it for three reasons: 1) again, it was cited most often, 2) it calls for the type of yeast — active dry, as opposed to instant — that I usually keep on hand, and 3) it's very simple, with no beating of egg whites or other additional steps.

Prior to serving, wrap cut ribbons around the long end of each egg to cover the cut seams and create an Easter egg like presentation.

So up until oh about 2 days ago, the thought of egg salad just really grossed me out.

We never keep our eggs in the fridge either, there are even notes on lots of egg boxes not to!

I decided to choose a scone ratio that definitely contained a good amount of egg, so that I could be sure to have a bit more binding going on holding them together.

I've been whipping up tons of egg salad, loading up on mayonnaise whenever I make sandwiches, have a strong hankering for salad olivieh (Persian potato salad) that I can't seem to shake, and I recently made a giant batch of this curried chicken salad.

Instead of an egg I use 1 / 4c applesauce!

I am a big fan of making these too when I have lots of egg whites leftover.

Use the reserved top third of the egg for a hat.

Complete bonus that raisins contain pectin to emulsify the fat in place of egg.

If necessary, slice a thin piece off the bottom of each egg white so they stand upright.

Refrigerate until the mixture is similar to the texture of egg whites, about 15 minutes.

Take one sheet of all butter puff pastry, half a sachet of egg white powder (we had no eggs in the house, can you believe), 25g of caster sugar, 25g ground almonds and 2 - 3 ripe figs.

Using the pastry brush, brush some of the egg over the pastry around the circle.

Remove 1 tablespoon of the beaten egg and put it in a small cup or bowl and add 1/2 teaspoon of water to the tablespoon of egg.

But then I realized my big opportunity to share a little inspiration for all the spiralized veggies you can use, for a variety of egg nest recipes.

Replace the milk with almond milk (or your preferred non-dairy milk), you could use canola oil instead of melted butter, you could try a «flax egg» in place of the egg.

As the egg starts to cook, gently lift the edges of the omelette and tilt the pan to allow any uncooked portion of the egg to flow underneath.

This liquid has similar properties to that of egg whites and can be used as a substitute.

I am obsessed with «protein pancakes» but if you're going for 2 ingredients, egg beaters and a scoop of protein powder works best — I tried it with egg whites today because my grocery store ran out of egg beaters and there is a HUGE difference in consistency.

An omelet recipe like this is just one of the wonderful possibilities in the world of egg recipes.

I made it tonight, and used Ener - G Replacer instead of egg which made no difference I don't think.

Brush with a final, thin layer of egg wash, taking care not to use too much.

With a pastry brush, wipe off excess flour on cookies then add a thin layer of egg wash (lightly beaten egg).

You want the white of the egg to look all bubbly, and the bottom should be fried to a brownish color (trust me, it's delicious).

Not only that, but Quorn isn't vegan friendly — it actually includes a lot of egg white.

Lately, I've been making it vegan using flax seed meal instead of the egg and Earth Balance butter substitute.

Using a rubber spatula, gently fold one - third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

Cook another minute or two and fold 1/2 of the egg over the other.

Yep, so many variables are at play that no two batches will be identical — moisture level of the almonds, wateriness of the egg whites, ambient humidity... even differences between brands of ingredients.

Pour an equal amount of the egg mixture into each shell, then sprinkle evenly with the cheese and dot with the tomatoes.

Use a ladle or measuring cup to very slowly drizzle about a quarter of the hot liquid into the egg mixture, then pour all of the egg / half - and - half mixture back into the saucepan.

Make sure to cut down to the bottom of the batter and lift it up over the rest of the egg whites.

The protein is in the white of an egg, not the yolk, so you don't have to have the whole egg «for that added protein.»

Refrigerate the rest of the egg and use either in a recipe or for breakfast the next day.

Mmmmm... I have a garlic soup in my archives that I love, but I'm fascinated by the idea of the egg as a thickening agent in a soup.

The pieces of meat are marinated in a mixture of egg white and cornstarch, then dropped in either simmering water or oil for a brief pre-cooking time.

You know, the insides of an egg roll without the crunchy wrapper.

My son has a severe egg allergy so I omitted the eggs and used honey in lieu of egg wash to get the sesame seeds to stick.

I'd definitely encourage you to play around with the ingredients a little bit - there isn't an exact ratio of egg to banana or anything.

Fold 1/3 of the egg whites into the mixture, then add the remaining whites and fold, gently, until no white streaks remain.

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.

Even when I added a trickle of plain water (I was out of egg white) to thin the batter, the macarons made with this recipe had crisp, shiny, full shells, lifted off of the pan on nice even feet.

I thought they were some sort of those egg shaped candies they sell at easter.

The base is a creme anglaise recipe which is a thick, rich sauce made of egg yolks, sugar, milk, heavy cream and my personal favorite, lots of vanilla bean!

Both sauces consist of egg yolks and butter, while hollandaise contains lemon, and Bearnaise contains tarragon and shallots.