It's a good rule of thumb — one egg per ounce of cream cheese, but sometimes
I use less eggs in a large batch.
I just had to
use less eggs than called for in the original recipe.
One thing I was wondering was about the eggy taste — is there any way to
use less eggs and substitute an egg or two for another ingredient?
Did you accidentally
use less eggs than it calls for?
So I'm going to try baking longer and
using less egg (I used 2 small).
I altered the original recipe by turning a cake into muffins and
using less egg, since with light baked goods I feel that an extra egg can give the finished product and unpleasantly eggy taste.
If you're a baker, this book belongs in your kitchen!The only changes I made to her original recipe was cutting back the sugar and
using less egg yolks.
I also
used less eggs and while it was tasty, it was impossible to flip on the stove so I ended up pouring it onto cookie sheets lined with parchment paper (sprayed with nonstick spray) and baking it until firm.
Not exact matches
The leading international food and beverage company has committed that more than one million of the
eggs it
uses each year will not come from hens crammed into battery cages, which provide each bird
less space than a single sheet of paper on which to spend her entire life.
Hi Ashley, for the
eggs you could try
using less dates and adding a little more water to see if that helps.
* You may also
use a hand mixer to beat the
egg whites — know the total beating time might be a little longer and the total volume a little
less than with a stand mixer.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if
using a non-stick pan you'd need
less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4
eggs or 1/2 block of firm tofu chopped Left over grains (optional)
For
less of a moist texture,
use 1
egg, otherwise 2.
Cream of tartar is an acid with
less flavor than lemon juice or vinegar and is usually
used to stabilize
egg whites for meringues and soufflés.
Dough all of the above starter 180 g warm milk (water can be
used instead, for a
less rich dough) 370 g bread flour 1
egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt
UPDATE: I tried this recipe again today,
using one
less egg and covering the pan with tin foil for most of the baking time, which was about 45 minutes or so, and not only did it rise a bit more, but no thick crust formed so the bread could be very easily sliced.
First, they
use slightly
less sugar and peanut butter per
egg, rather than the classic 1 cup, 1 cup, 1
egg ratio.
Hi Diane — Try instead
using less water with the
egg white.
Also, reduce water content to make up for the fact that
eggs use up water and pull together when their proteins coagulate; without them you'll need
less water in the recipe.
I scaled Lilo's recipe down to
use the four
eggs I had, and modified it to
use part butter, part almond butter, and a little
less sugar.
The
egg on the pizza reminds me of pizzas in France, which often have
eggs on them... but usually
less cooked than yours... runny whites is something I doubt I'll ever get
used to!
If an
egg is adding moisture (often the case if the recipe calls for several
eggs) and you want to
use a liquid sweetener instead of granulated sugar, you can try
using 1 or 2
less eggs.
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I
used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I
used Hanover brand) 3 Cups water 2 handfuls of wide
egg noodles (about 2 cups) more or
less to your liking.
This recipe is actually very akin to one I've
used for potato pancakes (with squash instead of potatoes, of course), though the potato version tends to
use more
eggs and
less flour.
I removed approx 3/4 cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I baked) and I
used 2
eggs (instead of 3) and about 2/3 cup water and just
less than 1/4 cup oil.
Challah, or
egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both
eggs and fat, except challah
uses oil instead of butter, and
less of it, while
using more
eggs.
I baked these accordingly except that I
used 1
less egg and only 3/4 stick of butter (1 stick is about 1/2 cup) technically I
used less of the wet ingredients but my brad came out really moist inside.
canola oil, divided 3
eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend
using day - old par - boiled brown rice, the grains are much
less sticky) 3/4 cup frozen peas and carrots, defrosted (I
used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.
Since many of the guests were vegan in addition to being gluten free, I
used egg - replacer in half of them and they were even better than the ones with
eggs (although
less cake - y and more fudge - y).
I added some
less eggs and substituted AFP with rice powder + whole what flour and
used scallion instead of leek.
You will
use almost all the flour but you may need a bit more or
less, depending on the size of your
eggs, or humidity in your home.
This included Greek yogurt (2 %), pumpkin, brown sugar (I
used just a little
less than the recommended 3/4 cup), canola oil, an
egg, and the now - cooled espresso / water mixture.
With coconut flour you would
use a lot
less and add more
eggs.
It will puff up a lot, but then you get a light and soft waffle without having to go to the trouble of whipping
egg whites and carefully folding them into the batter #nobodygottimefordat If it over-fills your waffle maker you may just need to
use less batter for each waffle.
3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to
use heavy cream when I knew I would eat a ton of this ice cream) 4 large
egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I
used regular chips and a lot
less (as you can tell from the pics) but next time I will definitely
use more
1/4 cup dry breadcrumbs, I
used plain Progresso 1 tablespoon minced garlic 1/2 cup minced Italian parsley 1 1/2 cups grated mozzarella cheese (8 ounces) 1/2 cup,
less 2 tablespoons, grated parmesan cheese (about 2 ounces) 1
egg, beaten Kosher salt Freshly ground black pepper
The playful brand's take has 33 %
less saturated fat than other mayo (thanks to sunflower oil) and
uses cage - free
eggs.
We like it with a little
less honey and a ripe banana blended in, or sometimes with
egg yolks and topped with salty nuts... Once I
used raw spinach to turn it green and added peppermint oil and a few chocolate drops!
* 2 cups organic whole milk (I
used raw milk) * 2 cups organic heavy cream (preferably raw cream) * 3/4 cup organic sugar (or try it with raw honey) * very clean petals from 4 peonies (I
used white peonies); make sure they have not been sprayed with chemicals * very clean petals from 4 - 6 roses; make sure they have not been sprayed with chemicals * 2 - 4 teaspoons rose water, or
less / more to taste - optional * 4
egg yolks, preferably from farm - fresh, pastured chickens
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if
using Greek yogurt,
use a bit
less and thin with milk 1 tsp baking soda 2
egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large
egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try
using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I
used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
Is there a way to replace the
eggs or
use less in combo with something else and still get the same results?
Harris Teeter has committed to sell nearly four times the amount of cage - free
eggs as the grocery industry's national average, phase - in pork from suppliers that don't
use gestation crates to confine breeding pigs and dramatically increase the amount of poultry it sells from producers that
use a
less - inhumane slaughter system called «controlled - atmosphere killing.»
I imagine it being
less rich and blah
using stevia... perhaps
using the
egg too.
The leading international food and beverage company has committed that more than one million of the
eggs it
uses each year will not come from hens crammed into battery cages, which provide each bird
less space than a single sheet of paper on which to spend her entire life.
In a large mixing bowl,
use a Danish bread whisk or a wooden spoon to thoroughly incorporate: 3 cups bread flour 5 Tablespoons granulated sugar (3 Tablespoons for a
less sweet bread) 2 large
eggs 1/4 teaspoon salt 1/3 cup (6 Tablespoons) room temperature unsalted butter
I also
used one
less egg, added more pumpkin puree, and some ground flax seeds for extra protein and fiber.
If I could bottle warm, runny
egg yolk and
use it as a condiment, much like my mother does with EVOO, to douse my peas, sandwiches, and various comfort starches, I would, though my ascent to middle - life might be slightly
less graceful as a result.
1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3
egg whites (6
egg whites if
using coconut flour)(about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little
less than a cup) BOILING water (or MARINARA — for more Tomato Basil Bread!)
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.