Sentences with phrase «use of egg whites»

I am not aware of any studies which support the use of egg whites, dairy and fish for improving your odds of avoiding early death or disability.

Not exact matches

Transfer the mixture to large bowl and, using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.

«We use whole eggs, not dried egg whites; we use real butter in lieu of vegetable oil; we use high - quality Madagascar vanilla.

It can be used instead of egg whites.

The frittata gets a healthy makeover by only using egg whites instead of the whole egg.

I used egg whites instead of a whole egg because I had some leftover from another dish.

In a separate bowl using a hand mixer or in the bowl of a stand mixer, beat egg whites and vanilla until stiff peaks form.

Place the egg whites and cream of tartar in a clean bowl of your electric mixer, fitted with the whisk attachment (can also use a hand mixer), and whisk until soft peaks form.

When I was still finding my way around the kitchen and in food, recipes like angel food cake daunted me because of the amount of egg whites used.

I'm not that fond of using pasteurized egg whites that are bought in a little carton at the store since they don't whip well, for some reason; they only get frothy.

I used 9 tbsp of liquid from a can of chickpeas to replace 3 egg whites as I am vegan and it came out v well (this is an amazing trend I have recently caught on to, it even makes great meringues!).

Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]

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.

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.

Loved the idea — tried it this morning using the egg whites instead of the whole egg however they stuck to the pan although i used pam.

This liquid has similar properties to that of egg whites and can be used as a substitute.

Using a stand mixer (or a hand mixer), beat the egg whites to soft peaks, just shy of stiff.

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

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Reduce the fat in this sarnie by using the whites of the boiled eggs only.

I made cookie macarons once and used half almond and half cookie crumbs, and they worked pretty well — you need go very light on the mixing because the cereal will absorb a lot of the liquid from the egg whites.

They're also high in protein from the use of your choice of protein powder and egg whites.

I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes.

I have been staying away from waffles for anything but a long, open morning due to the fact that the only recipe we loved required beating of egg whites, melting of butter and general use - every - kitchen - utensil - you - own sorts of mayhem.

It was the frosting that was the real disaster though: a hybrid of Swiss meringue frosting (which uses egg whites) and French meringue frosting (which uses egg yolks), it was the soupiest mess I've ever dealt with — even worse than the Swiss meringue cream cheese frosting misadventure of several years ago.

Unfortunately we wanted them right away, so I settle for the WIG recipe, which I have to say was disappointing Up until now I've been using a Martha Stewart recipe where you have to beat the egg whites separate and is a bit of work, but the results are much more to my liking then the WIG.

One trick I always use to ensure meringue success is to wipe my already - clean bowl and beater or whisk with a vinegar - moistened paper towel: this eliminates any grease, and the little bit of acid helps the egg whites turn into a meringue more readily.

Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.

I am always looking for recipes to put them to use without the the classic pairing of egg - whites to refined sugar (like a light angel cake, or crispy meringue).

I used my KitchenAid mixer to easily form soft peaks out of my egg whites before gently folding in the coconut sugar, vanilla, grapefruit juice, pinch of salt, shredded coconut, and grapefruit zest.

The mixes are packed with 6g + protein per serving (11g for the pancake mix, more if you use egg whites instead of eggs!!)

Aquafaba makes AMAZING whipped peaks just like egg whites if you whip it, so it can be used like a whipped cream on top of desserts, But I don't eat desserts because I don't like sweet foods.

Add egg whites and meringue powder (if use) into the bowl of a hand mixer or a standing mixer with whisk attachment.

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!

Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy.

However, because of the risk of salmonella when using raw egg whites, some may prefer the recipe I have included using meringue powder.

My preference is to use one made from a mixture of confectioners sugar (powdered or icing), lemon juice, and raw egg whites.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

Pour 1 1/2 cups of the condensed milk mixture into the large bowl of whipped egg whites and use a rubber spatula to gently fold the mixture together.

I also love whole eggs, but just thought I'd point out that using 2 egg whites versus 1 whole egg will actually give you more protein (since the majority of the protein is in the white, not the yolk), as well as the lower calories, than a whole egg would.

As this recipe only uses egg yolks, there is always the question of what to do with the leftover egg whites.

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

I used 1 egg white for every 50g of sugar — which for this recipe was 2 egg whites & 100g of sugar it made 20 ickle ones!

Spoon about 1 / 4th of the whipped egg whites into a separate bowl, sprinkle the strawberry powder over top, and using a whisk, blend until smooth.

Place the egg whites in a clean bowl and using clean beaters, whip them with the dash of salt.

Ingredients 3 egg whites at room temperature 1/8 teaspoon cream of tarter 2/3 cup sugar 1/3 cup well - stirred peanut butter (you can use smooth or chunky; I used smooth)

Using an electric mixer (handheld or stand), beat on medium high until the egg whites are past the foamy stage and are sort of creamy.

Dollop the egg whites across the top of the batter and fold until uniform, using a few strokes as possible.

We have other SMBC recipes that use 1 3/4 cups of butter for 6 egg whites.

I like to use superfine sugar (castor), instead of granulated white sugar, as it dissolves faster and easier into the egg whites.