Flip and cook for 10 to 30 seconds longer, depending on desired level
of runniness.
To
avoid runniness, the key is to mix these thoroughly with a fork until all the lumps are out, which is different from most conventional quick bread recipes.
Next time I think I'll reduce the broth amount in the filling just a bit to reduce runniness
Well, some of them are elaborate — one of the nicest ones here is a simple slice of tortilla de patata, all
gooey runniness and caramelized onion.
Also I used half the broth to
avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2 cup of cilantro, bacon fat instead of olive oil and some fresh garlic and when it was done and still in the pan gave it an additional squeeze of lime juice.
I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help
the runniness.
My tahini is really runny and I actually made the recipe with eggs, not the chia eggs so I'm sure that added to
the runniness.
Test the eggs by prodding them with a fork to check the firmness of the white and
the runniness of the yolk.
Perhaps double the amount of spice for extra flavor Add water to the sauce so that it has a bit of
a runniness.
I used to love making scrambled eggs with shredded mexican cheese and picante sauce, but I hated when I couldn't tell if
the runniness was from the egg or the cheese.
On
the runniness issue: tip from my mom — finely dice the cucumbers, put in a strainer add a little salt, stir.
The ingredients are correct in this recipe but it is missing a step that would solve
the runniness problem.
Be careful not to add too much at once, to avoid
runniness.