Sentences with phrase «use of these egg white»

Not exact matches

Are you using both the white and yellow of the egg?

These were beautiful however I used white self raising flour instead and I also did 2 cups flour, 2 eggs, almost a cup of milk and a dollop extra sunflower oil (which I also used in the recipe instead of canola as I didn't have any).

I just made these vegan using earth balance instead of butter, 2 tbs ground flax mixed with 3 tbs water for egg, and dairy free chocolate chips (no white chocolate chips).

2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake

I also only used a beaten egg white (instead of a whole egg).

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops).

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.

healthier pancakes use buckwheat, chickpea or corn flour instead of white flour and eggs.

You can vary the color shades and nuances by varying the times you leave the eggs in the dyes, and using different shade of white or beige eggs to begin with.

Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and black currants 1 cup of strong black tea

Then we cream together the butter and sugars (I like to use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.

Ingredients: 1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats.

I have recently been using maple syrup in place of the brown sugar and omitting the egg white to make them vegan.

11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.

The most common use of aquafaba is as a replacement for egg white.

The general recommendation for use is to replace one medium egg white with 30 millilitres (2 tablespoons) of aquafaba in a recipe, or to replace one medium whole egg with 45 mL (3 tbsp).

You will have one egg white left over that you will not use for a total of 7 eggs total.

Instead of white rice I used extra wide egg noodles.

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.

Crust 1 1/2 cups cooked rice (brown or white) 1/4 cup of cheese of choice (I used a creamy havarti) 1 egg, beaten 1/2 green onion, sliced 1/2 tsp seasoning (I used Two Snooty Chef's Hungarian Ragout)

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!

I did use egg white and a little bit of cheese.

You can use a beaten egg (or egg white) instead of the buttermilk.

I adapted this recipe from my small - batch blueberry muffins recipe, but I decided to use the entire egg instead of just the egg white.

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

something i've learned in the world of making coconut macaroons, it could possibly even be a rule: use coconut chips and not shredded coconut, especially if you're making egg - white based macaroons!

Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes).

Kindly I had tried this delicious recipe and have a query; the custard looks like cooked white egg while it «s taste is sweet and I had followed or your steps only one change I didn't use whipped cream I used fresh cream with same amount of milk as yours and honestly I beated the egg by my hand as much as I can and it didn't change to white color.

Carve, (or if using chips, slightly melt and mold), the white chocolate into the shape of an egg and use a chemical - free dye.

I need to have alot of protein, so I thought I would use 1/3 cup coconut flour and 1/3 cup egg white protein powder.

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

1/4 tsp saffron 2/3 cup butter 1 3/4 cup milk 50 grams of fresh yeast (note: I use 2 packages of 0.6 oz) 1 egg 3/4 cup of granulated sugar 1 tsp salt 6 1/2 cup all purpose flour Raisins for decorating Egg white to be brushed on before bakegg 3/4 cup of granulated sugar 1 tsp salt 6 1/2 cup all purpose flour Raisins for decorating Egg white to be brushed on before bakEgg white to be brushed on before baking

I now have two of your books which I love, they are looking a bit worn out though as I use them nearly every day I'm about to try your Keto Bread recipe and the hold up before this was that I couldn't find egg white protein powder, so I did a bit of research & made my own, it's really quite easy & much cheaper than buying away.

Whisk together your oil, sweetener, and egg white (if using) until they equal your 1 part measurement, then stir it into your bowl of dry ingredients to coat everything thoroughly.

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil

If you don't have large eggs but have some egg whites sitting in your fridge, use 3 medium sized eggs and a few tablespoons of egg white for this cake and it will turn out marvellously good too.

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

Instead of eggs, I used white Japanese sweet potato, which worked perfectly for a substitute, as it is naturally sweet with no strong «potato» flavor.

Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley

Calories are reduced by grilling the eggplant slices instead of frying them, and when preparing the white sauce eggs are omitted, and lowfat / nonfat milk and cheese are used instead of their full - fat counterparts.

Whisk the remaining egg white using a fork and coat the top of the log with it.

We've heard of bakers experimenting with aquafaba as a whipped egg white substitute, but we haven't used it in this application, so it would be an experiment.

1 cup (205g) vegetable shortening (you may use palm shortening or other solid fat, or butter / margarine, or a combination of the two) 1 1/2 cups (192g) white sugar 2 eggs OR 1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total) 2 tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar 1/4 tsp.

① The slices of soft white bread used to build this beauty are dipped in a Parmesan - enriched egg - and - milk batter, then cooked in butter until the bread is super crisp and golden.

Ingredients 7 Tbsp butter 1 cup brown sugar 1 egg 1 teaspoon vanilla extract 1 cup plus 1 Tbsp flour 1/4 tsp baking powder 1/4 tsp salt 1/2 — 1 cup mix - in of your choice (I used chocolate chips, white chocolate chips, and butterscotch chips)

Ingredients 1 cup of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 tablespoon vodka (optional) 2 cups flour 2 teaspoons baking powder pinch of salt 3/4 cup white chocolate chips 3/4 cup sweetened shredded coconut

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

I see in several of your recipes that you use vanilla egg white protein powder.