Sentences with phrase «of egg batter»

Dip out 1 tablespoon of the meat mixture, being sure to include some of the egg batter in each spoonful; place in a pan, forming a small patty (you can cook 4 or 5 at a time).

Pour a small amount of egg batter into the pan.

Not exact matches

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Dollop one - third of the beaten egg whites onto the batter and gently whisk in.

Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.

Allow the mixer to swirl the egg into the batter until most of it is incorporated before you add the next egg.

The day I made these, I was so caught up admiring (and instagramming) my gorgeous fresh farm eggs that I forgot to take a photo of me adding the eggs to the batter.

Here, raw cookie dough bites --» raw» in the good sense of the word, not a raw batter of flour, sugar and eggs — are filled with nutrient - dense nuts and oats and sweetened with raw agave nectar.

Just wanted to confirm for the «coating one», if i use all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs will the batter puff up or do you think i should add yeast to this paste???

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

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.

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

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

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.

There were a couple of mixed reviews, so with this in mind, I changed up the flour, and used an extra large egg — as some of the reviews said the batter was too thick.

Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry).

Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter.

Next whisk in your eggs and liquid sweetener of choice until you start to make a nice smooth batter.

The crepe batter here is a base of puréed plantains and egg, which means it's full of potassium, vitamins A and C, and omega 3s.

Mix 1 very ripe, small banana; 1 small egg, and 2 - 3 TBSPs of cocoa powder in a food processor or powerful blender until a batter is formed.

Drop one level of tablespoon of mixture at the time (spaced them out) onto the baking paper on a baking tray and brush a bit of battered egg on top of each ball.

Fold the egg whites into the rest of the batter, mixing until just incorporated.

Our battering process consists of a dredge in seasoned flour, swim in egg and / or buttermilk, and a final dredge in panko crumbs.

I played around with adding an egg and then a portion of the egg to the batter, but it didn't work for me.

The combination of tapioca starch and cassava flour makes this batter light and crunchy and allergy friendly since it is nut - free, seed - free, egg - free, and coconut - free.

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.

Place the granulated sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the balloon whisk and whisk on medium high speed for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out of the bowl.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and nuts we have on hand (this week, I threw about a cup of fig purée into the batter and baked it for an additional 10 minutes; next week, walnuts and raisins).

It's a one - bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped right on top of the liquid ingredients.

Whisk egg whites with half of the coconut sugar and add them slowly to the batter.

For the batter: 1/2 cup flour 1/2 cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch of salt If making tempura: 3/4 cup cold topo chico or any mineral water of your affection.

That's right: chickpea flour whips up to make the batter for this egg - free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.Chickpea flour is kind of...

But, a few of you disagree and think these brownies do contain fat because the batter calls for 2 eggs.

Three slices of thick bread are dipped in a slightly sweet egg batter, browned to perfection and served up with a dusting of powdered sugar, some soft butter and thick maple syrup on the side.

Somehow, the batter ended up just as silkily smooth, with the slight suggestive resistance of the incorporated eggs in the batter.

Transfer 1/3 of the egg whites to the batter and whisk until well combined.

Fold in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

And, since eggs to add liquid to a recipe, you might be battling with too moist of a dough or batter.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

Fold one - third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain.

Gently fold in about one - third of the egg white mixture to lighten the batter.

To make the batter - Combine 1 cup of sugar, 1 cup of peanut butter, 1 egg, and 1 tsp of vanilla in a medium bowl.

To keep it vegan I used a mashed ripe banana in place of the egg (don't worry you can't taste the banana) and I used a little almond milk to thin the batter down a bit and add a touch more moister.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Using a whisk, slide half of the egg whites onto the batter, using the whisk to stir them in gently.

This Brownie Batter Dip is chocolate creamy heaven, my friends (and of course, it's egg - free, so don't panic) Luckily, my friend Chandy and I had it all to ourselves!

I made this for a dinner party on Saturday night and it was AMAZING!!!! for high altitude, add one more egg to batter and because there is never enough lemon for me, I used 3 - 4 tablespoons of lemon juice.

It will gel up to a thicker consistency and take the place of the egg in the cupcake batter.

I don't normally get much of a rise in my cakes, but I followed the instructions, creaming the melted butter with the sugar; and folding whisked egg whites and the flour into the batter, and was surprised with the end results.