Sentences with phrase «so eggy»

I actually used 2 eggs and 4oz cream cheese so they wouldn't taste so eggy, but no joy.

They looked a little like a Crepe, but so eggy tasting!

It went right in the trash, the flavor was so eggy I couldn't even repurpose it.

They are SO beautiful, but they are SO eggy in the middles.

Unfortunately, the pancakes are so eggy that I can't eat them.

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.

It's a little bit on the eggy side for me, so I will follow other comments and use half egg whites beaten until fluffy next time.

Much better results this time as i only used 4 eggs so it wasn't overly eggy!

These definitely don't taste eggy to me so I'm at a loss.

I know I'm crap at poaching eggs so I usually skip those types of recipes and go straight for pancakes (duh) and baked eggies!

Eggs symbolize birth, rebirth, fresh starts, spring, so it's fitting that this week's recipe for Cook the Book Fridays, the Extra Edition for the fifth Friday in March, is eggy: Hard - cooked eggs with herb mayonnaise, which is better described as a simple salad topped with hard - boiled eggs.

My family likes it a bit «eggier» so I might add some extra yolks in the future, but aside from that, well, well done!

Well, when I was eating my bagel, the eggy smell of the egg wash was so off - putting — I don't know if I didn't water down the egg wash enough, but while these tasted great, it was hard to get over that eggy smell.

So creamy, and eggy, and sweet, and then that crackly burnt sugar top... How can you improve upon that???

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.

Ok so I tried the recipe and though the texture was fabulous it tastes quite eggy.

If I make it with 3 eggs, is there any substitution I can do so the bread still comes out the same, but less eggy?

So, even though these lovely little cakeys have no nasty refined sugar and no eggies or butter, they are still cakes.

It's an eggy delight, and so simple!

My Vegan Egg Salad is tops in many folks» (recipe) books so, I decided to add a little of the secret eggy ingredient: Indian black salt.

I don't get people who think it's too eggy, but I'll just eat their portion as well, so it's all good.

I think many of Elana's recipes are too «eggy» (like the pumpkin bread which I found almost inedible because it had no flavor and a weird eggy consistency) so that's why I used one less egg in this recipe.

They were always so «eggy».

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.

Whilst yummy it was very eggy in flavour and texture, so today I made a few changes.

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

Ps - this cake is a little bit eggy, so for those who don't like their cakes to smell like eggs at all, it can be a bit of a problem.

Easter is just around the corner, so I've put together a collection of eggy experiments perfect for this time of year.

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

I had read from the previous post about the 3 eggs being a bit eggy, so I tried 2 eggs instead.