Sentences with phrase «rubbery eggs»

Nothing is worse than rubbery eggs or eggs with lacy brown crispy edges that were not watched carefully during preparation.

May those rubbery eggs rest in peace.

Kick those tough, rubbery eggs to the curb!

I forgot all about my rubbery egg days and the rest is history!

Voilà: rubbery egg whites and sandy, grayish yolks.

Not exact matches

The egg mixture set a little firmer but was not rubbery.

To hard boil the eggs, I use Chef John's method — your eggs will come out perfect: no green around the edges, a solid but not rubbery white, and a creamy and cooked center.

Lesson 4 — More than one egg (even an extra yolk) turns the cookies way too cakey and almost rubbery.

In another larger bowl, combine the flour and baking powder, pour the egg / oil / milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.

We've all puzzled, after following someone's can't - fail advice, over less - than - perfect hard - cooked eggs — the eggs with rubbery whites, chalky yolks, and that tell - tale green - gray film between yolk and white.

There are several things that can go wrong when you are making a hard boiled egg — the shell can crack or the egg can be undercooked (too soft or even liquid) or overcooked (too tough and rubbery).

The egg whites are crucial in this recipe... I've tried making this vegan and it turned out really dense and rubbery

The cake, by itself without icing, does have a different texture (what you describe as rubbery / spongy) than a normal cake with eggs, oil, butter, etc. more so if it is not cooked all the way through.

We made these as described this weekend and while quite good, very good, the egg roll wrapper is too thick, kind of rubbery once baked.

I understand your point around the egg whites, just be careful as cooking egg whites at elevated temperatures (required for frying, roasting, and baking) for extended or multiple periods of time can cause it to turn rubbery; and from what I understand half the point of folding them whipped into the mixture wasn't just for binding but also to make the texture more light and airy, thus my point about avoiding as much extra exposure to heat after they have «firmed» up.

I just have a question about the texture... it seems like they would be rubbery or something because of the egg, not cakey or fudgey like a brownie.

If eggs are cooked at 212 °F for too long, the whites become rubbery and the yolks dry.

I like that since there is no egg here, I could really scale it down and make just two panna cottas because this should not sit around in the fridge for a long time or it will go rubbery.

Plus, any liquid you pour in will end up separating from the eggs once the mixture hits the heat, leaving you with a pool of yellowish liquid oozing out from your rubbery curds.

When I'm happy with the flavors, I combine the egg and cornstarch and fry the rice cakes in a soft rubbery heat - resistant silicone pancake mold.

Bear in mind, though, that the most copious of the egg - white proteins sets at 184 °F — hence the rubbery results of the 212 - degree bath.

If you follow a few simple instructions you end up with eggs with a texture like a soft, broken - up omelette, but they won't be rubbery.

These eggs are full of flavor, creamy, and they're not dry / rubbery little curds.

I tried one with an egg too, and it was very rubbery and not very good.

Keeping the heat at a lower setting helps to heat the egg gently, so it doesn't become rubbery.