Sentences with phrase «with eggy»

This is one of those macaroni and cheeses with an eggy custard base that puffs as it cooks, and is cut into squares to serve, like a casserole, as opposed to that gooey, creamy, stove - top béchamel sauce version.

They're fluffy, moist, with no eggy taste OR smell!

I also struggle with those eggy breads, which is why I knew I had to figure out an alternative.

It may really make a difference for you with the eggy taste though — especially if you aren't using syrup on top.

Combining the chocolatey swirls of babka with the eggy volume and richness of challah, this hybrid cinnamon - spiked «babkallah» is a perfectly rational reason for anyone over the age of 14 to eat chocolate for breakfast.

I don't know why, but for many of Elanas bread / muffin / bar recipes I need to subtract an egg otherwise I end up with an eggy mess.

Mine came out with an eggy bottom.

Unfortunately both times I have had a separation of ingredients during baking with an eggy bottom, hoping someone can help?

Not exact matches

The main thing it to produce a golden, sweet, eggy bread to break off in hunks with espresso, during many wonderful holiday mornings.

The main thing it to produce a golden, sweet, eggy bread to break off in hunks with espresso, during many wonderful holiday mornings.Large commercial food service cans, or coffee tins make ideal baking containers.

I've tried 2 recipes using egg, one with cheese also — both tasted way to «eggy» for me.

They have a rich eggy taste, with a very nice anise flavor.

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.

I can honestly say they're the most disgusting thing I've ever tried — eggy and bitter with the cocoa — almost savoury.

Pour the eggy oats into your bowl, top with a sprinkle more of cinnamon, and enjoy!

I love Coconut Mama's website, and experimenting with her recipes, but this one was just incredibly bland while being very eggy.

And Elana, if you read this, I love your blog and your amazing recipes — I just wanted to share my tweaks with others who found the bread a little too eggy tasting, like I did:)

I had some with my egg for breakfast and it went really well as the bread has a slightly «eggy» taste.

Serve fresh, eggy pancakes anytime with this easy - to - use Egg Pancake Mix from Golden Dipt, the trusted name in foodservice for more tha...

I often use 1tsp baking powder combined with 1 1/2 Tbsp oil and 1 1/2 Tbsp water (whisked together, makes an foamy / eggy kind of thing).

If the recipe requires only an «eggy» dredging as in French Toast, chickpea batter made by mixing chickpea flour with water or milk is a delicious alternative.

You know, the eggy sopita reminds me of when I was a kid, my mother used to soft - boil an egg, rip a piece of buttered toast in small bits, and mix it all together with S + P. I thought it was the best breakfast ever!

My Monte Cristo Waffle Sandwich is a great anytime treat thanks to frozen multi grain waffles slathered with raspberry jam and topped with honey baked ham that's dipped into an eggy batter then cooked until the swiss cheese runs melty.

It's an eggy, buttery cake with as many soft pear slices as you can fit crammed in.

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.

A little more eggy then probably normal because the flour didn't absorb the eggs right due to being clumped with the oil.

I don't think they taste eggy but if you want to add different flavor to them you can spray the tops of them, after they come out of the oven, with olive oil and put a little garlic salt or rosemary on them.

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.

Adding the banana really helps with the oatmeal not tasting «eggy» to me.

It's not too eggy, which is my main problem with many sponge cakes.

This looks like my favorite type of cake - dense and eggy with interesting flavors.

THIS however, with all its cheesy pesto - y eggy goodness looks like it might just convert me.

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.

it does taste eggy with a texture that's more like moist cake instead of typical normal bread (since no yeast is used).

Would the egg content in the nog turn this into cooked rice with scrambled eggy bits in it, or would it be a creamy, nutmeg - spiced dish of heaven?

My latest favourite way to use it is to make pancakes — they're just as quick and easy to make as their eggy equivalents, but with the added bonus...

You are hilarious with the batter antics — every time I try and get all fancy and make pasta without a bowl me and the dog end up covered in eggy goop.

Made with coconut flour, but they're not eggy, like baked goods made with coconut flour can tend to be.

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?

The cake is a glorious interplay of «eggy» goodness with a slight kick of ethnic flavour — from the turmeric and nigella seeds.

Top this eggy deliciousness with whatever you'd like!

It's honestly the first muffin I've made with coconut flour that doesn't have an «eggy» consistency.

After dabbling with going gluten free, and years of not allowing myself anything that was remotely unhealthy, I have since emabraced Fench toast — or as we called it when we were growing up — eggy bread.

I am totally with you on the mustard in a tomato tart — it makes all the difference (even if it's winter and you have to use canned tomatoes and Comté in a creamy, eggy custard).

Unfortunately those pancakes were not good, they were tasteless, too eggy, too gritty or had other problems with their texture or taste.

My friend Pamela says she doesn't like potato salads that are «all gross and eggy», but I think she'd love it made with eggs whites only, as they add a nice light touch rather than making it overly thick and rich, as whole eggs do.

Each recipe I tried with almond flour and a nut milk / coconut milk, they turn out eggy.

I wasn't sure it will work out because cakes with coconut flour has a tendency to feel mushy and eggy but the texture of this cake was lovely.

It was moist and not eggy at all, like some desserts made with coconut flour and all those eggs can be.

And Sean always makes himself bacon and something — an omelet or other eggy thing cooked in the pan drippings — and fruit, which I save for an afternoon snack, what with all the roughage going on already.