Sentences with phrase «yolks because»

Dogs with kidney disease may benefit from eating a dog food containing egg yolks because they are lower in phosphorus than other proteins and easier to digest because of their high biological value, according to «Natural Health Bible for Dogs & Cats: Your A-Z Guide to Over 200 Conditions, Herbs, Vitamins, and Supplements.»

I have used whole eggs and thrown out the yolks because I found that egg whites in a carton would always give me severe gastrointestinal distress requiring that I stay in close proximity to a bathroom for several hours.

You should keep the egg yolks because of the omega - 3 fatty acids in them and various vitamins and minerals.

By looking at the pictures, you really couldn't tell a difference, so I had pretty much decided against using the yolks because quite frankly it makes the recipe a bit more complicated.

I use just the egg yolk because this is a small batch recipe.

But don't toss out the yolk because it's packed with nutrients, like vitamin D.

And while you may fear egg yolk because they contain cholesterol, rest assured.

We've had to replace every joint in the drive line and get a new yolk because the drive line bent on us.

Not exact matches

The females of most species of mosquito are blood feeders (a practice entomologists call hematophagy), because they use proteins in blood to make yolk for their eggs.

In fact, cutting it out too often is a bad idea, because without it you're missing some of the key fat - fighting nutrients such as choline.If you're counting calories, your best bet is to eat one yolk for every 2 to 3 eggs you consume.

Lots of people began avoiding egg yolks when nutrition experts came out with a recommendation that eating cholesterol was bad for you because it raised your cholesterol.

This implies that an actual occasion can not have the shape of an encasement such as an egg shell, or better, an egg white because the region surrounded by the encasement is external to the region occupied by the encasement itself (as the yolk region is external to the white region), but it has a complete boundedness.

-- Egg yolks are an outstanding low - calorie source of protein that, because of its amino acid mix, is highly bioavailable to support bone health and muscle mass.

They are the size of a baseball... though this could be because I had a heck of a time rolling the meat around my soft boiled eggs (important, so as not to have a rock - hard yolk after baking), breaking the first yolk ruined meat - rolling my confidence (the rest were perfect though).

Because both the whites and the yolks are whipped, it is incredible how light and airy this mousse turns out.

I didn't have Greek yogurt so I substituted sour cream, and I used two eggs because I was too lazy to separate out an egg yolk.

Now, I know that eggs Florentine usually has Hollandaise sauce on it, but I left it off of the eggs Florentine pizza because two people just can't eat that much Hollandaise, Hollandaise doesn't keep, and I don't want to waste most of a stick of butter and some egg yolks.

Eggs are a great source of vegetarian protein (if you're a lacto - ovo vegetarian) and fat soluble vitamins that are easily absorbed because of the saturated fats in the yolks.

I topped it with an egg because I have a freakish obsession with oozy egg yolk, but it would be so incredible with chicken, or even tofu for an easy vegan substitution.

Eggs + their yolks — contain an incredible array of important building blocks (which makes sense, because they're the building blocks for chickens!)

I like this because the yolk acts as a dressing for the rest of the dish, and provides a little fattiness where there otherwise isn't any, but keep in mind that runny yolks may make the «burrito» a little messier to eat.

Egg yolks can be pretty filling because of the fat and protein.

In case you don't know, I usually always end up having lots of egg yolks from baking my Carb Nite (CN) treats because when making Carb Nite treats, they need to be low to no fat.

Now you don't want those pits to be too deep, because if they are, your yolks will sink to the bottom and will one, not show up at the surface at all when cooked, and two, probably end up cooking way too much.

French custard is richer because it requires heavy crème and more egg yolks.

I couldn't help but chuckle at the comment about not liking egg whites & preferring the yolk, because I'm the opposite: love the whites, detest the yolks.

You might need to make the potato walls a little more distinct to hold in the eggs — I just pushed things apart with my fingers because the yolk sac settles right into the dent, which the liquid eggs may or may not do without thicker walls.

Be careful not to overcook the eggs because you want the yolk runny.

and after all those years of having to just make scrambled eggs because I kept breaking the yolks mid-flip!

I don't need to tell you the difference between healthy eggs and unhealthy ones because the proof is not in the pudding, it's in the yolk.

This is because the egg yolks are fat and when the fat is added to the creamed mixture the fat envelopes the mixture.

Add the milk, oil, and egg yolk right into the bowl in that order (I just use a tablespoon to measure out the liquids here because I don't want to dirty extra dishes because of all the components.

Because it's currently mid-winter in France, the overall light is rather gray and dim — but that is the actual color of the yolks.

Also I thought Shelly's had a slightly richer flavor, which is probably because of the egg yolk.

Only thing I found was I needed to add a little water to thin out the protein / banana / egg yolk mix (but that's probably because my protein is like cement).

Mine is not vegan, I actually added two egg yolks to it because I read that can give a better texture.

I started using one whole egg vs. 2 yolks that are usually called for because the whites end up lost in the fridge & going bad.

You may need to add more oil after you've added all the broken aioli because now you're working with 2 yolks.

I found it had no flavor at all, probably because I used egg yolks rather than cream cheese.

This recipe is something I make versions of for myself all the time for quick breakfasts and lunches, because the combination of roasted sweet potatoes, crispy kale, and runny yolks is pretty much irresistible.

I did add an egg yolk to the filling (because I remember that being an ingredient that my grandmother used).

But because making a swirl required me to halve a recipe that is, in effect, already halved, I had to divide an egg yolk between the two batches of differently - colored dough.

I am trying to add yolks back in gradually, but you won't see many recipes with eggs on this site because I don't eat them too often.

That turned out fine for me, and I'm not a super stickler for measurements, but if it bothers you, then you can go ahead and omit it — because, like I said, I don't think the egg yolk made an enormous difference.

It's different than the way I make it because she only uses 4 eggs to 8 ounces of cream cheese and she separates the eggs, beats the whites and then folds them into the yolks and cream cheese so they'd probably be fluffier.

Because traditional Caesar dressing contains raw egg yolk, Read More»

This is a pretty healthy vegan egg yolk substitute because it is water soluble and makes LDL cholesterol (bad cholesterol) more soluble and therefore more easily eliminated from the body.

Because oil and water naturally repel one another, you'll need an emulsifier, like an egg yolk, to prevent the contents from separating.

Sometimes I forego salmon for fried eggs, because runny yolks are where it's at.)

And because we no longer use corn in our feed, due to the presence of GMOs and herbicides even in USDA organic corn, this will result in very light colored yolks during the winter months.