Sentences with phrase «whole egg we used»

In a large bowl, lightly beat the two whole eggs using a whisk.

California and Michigan have passed laws to outlaw the cage confinement of hens, and California passed a law requiring all whole eggs used in the state to be cage - free by 2015.

Egg lovers, this is a great recipe for you guys, where one whole egg use to cover the half of each bell pepper portions as their stuffing material -

• We increased the amount of whole egg we used by over 5 times.

Not exact matches

They are a radical reduction of the use of sugar, the elimination of coffee and other stimulants, the forswearing or minimal use of alcoholic beverages, the substitution of organically grown vegetables for chemically fertilized ones and the derivation of proteins from beans, whole grains, and, in moderation, eggs and cheese.

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

I've reduced cut the recipe in half and used a whole egg.

If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.

Today I made a double batch, using 4 extra large bananas and all whole eggs.

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

thanks so much for posting this... this time of year I bake a whole bunch and I don't always remember what I can use as a sub for eggs... I will be bookmarking this page!

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

As you can see, you needn't buy powdery egg replacement products when you can just use whole foods.

Used regular whole wheat flour, two whole eggs and 4 very ripe bananas.

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

I just tried to make it by using the separated egg i.e. whipping the white first then adding banana + yolk and while the batter looked beautiful when I was frying the pancake it wasn't strong enough to stay together and couldn't flip as one whole piece Mine turned out like a mush.

Use 1 tablespoons flax (ground or whole) with 3 tablespoons room temperature water to replace one egg.

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

All in all it was still rather good, though I preferred the version where you use the whole egg (plus, I like the idea of that added protein).

It was a little lighter in texture than the version above where I used a whole egg.

Last time I veganized it by substituting the egg with an additional banana; I also used mostly whole flour and added some shredded coconut.

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.

Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

I really like the use of a whole - grain rice with chard, bean curd, and egg.

Also — it uses whole eggs.

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.

1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

Could you use the whole egg?

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

And I am lazy, so I just used the whole eggs.

For example, you can use whole eggs instead of the yolks.

Didn't change anything except I used 3 whole eggs and 2 whites (not sure why.

Raw whites can be harder to digest, but I'm not totally against using the whole egg.

If you use whole eggs, only use two or three eggs instead of the five listed in the ingredients.

I know this thread is older but I was wondering, does it have to be just the egg yolk or could you use a whole egg to get the added protein?

(I used 1.5 cups of whole almonds, 2 tablespoons coconut flour, 1/4 cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.)

For the double batch I modified it slightly by using about 3/4 cup raw honey (I have my own beehives) instead of coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking powder and soda by 1 / 2tsp (helps when baking with honey).

This time I used whole eggs.

I used fresh mango pulp, fat free half and half instead of heavy cream, 2/3 cup whole milk with 1/3 cup nonfat powdered milk added, 2 whole eggs, and I didn't sieve it.

Since we only used the whole eggs, the mixture might feel a bit differently from the ones that called for yolks only.

1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips

The only tricky part is using half an egg, but this can be accomplished by whisking up a whole egg and using half, which is approximately 2 tbl.

In addition, I use only whole foods ingredients, so you won't find processed vegan margarine, fake egg replacers, or processed soy «cream cheese,» for example, in any of my recipes.

;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.

The other, more involved way to use flax seed as an egg substitute is to boil whole flax seeds with water which extracts the gel, strain the flax gel off then discard the flax seeds.

Based on the recipe above, we will use the whole egg!

My original recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better.

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).

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.