aking to prevent browning to fast.
Mrs. Dowda notes that
arge bowl.
To form egg rolls: Place the wrapper on
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
mount of filling into each egg roll wrapper. Follow directions on
illing suggestion available under Chinese recipes here on Zaar.
You
ampantscotland.com, most pie crust recipes are made with half lard
Mix warm water, oil and egg together into a stand mixer
o use for cooking the egg, not touching the burner, so
In a medium mixing bowl, combine all ingredients.
Stir with fork or wire whisk until thoroughly combined.
Store in refrigerator up to 1 week.
Or freeze in 1 egg portions.
In recipes, use 1/4 cup egg substitute for each whole egg required. Makes 1 cup.
Beat the whole egg and yolks together until light and fluffy. Add salt and water.
Work in flour.
Roll out on floured board with rolling pin until thin.
Cut into squares and roll into logs. Cut logs in thin slices and separate noodles and lie out to dry. Then dry noodles can be frozen or used in favorite recipes.
Cream butter and sugar. Add the 4 egg yolks and 2 whites, beaten together.
Beat for 2 minutes at medium speed on mixer. Sift flour with soda added.
Add flour mixture to first mixture, alternating with the buttermilk.
Add vanilla.
Fold in 4 stiffly beaten egg whites.
Bake in three 9-inch layer pans that have been greased and floured.
(I use four 8-inch pans.)
Bake in 350\u00b0 oven for 25 to 30 minutes.
Makes 3 large layers or 4 smaller layers.
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
br>Now for the poached egg, I do it the old
luffy. Then beat in the egg yolks and vanilla. Slowly mix
Beat egg whites until foamy.
Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
Beat sugar and egg yolks and very slowly add to hot mixture.
Continue cooking on low heat for 3 minutes longer.
Lastly, fold hot mixture into meringue and add vanilla.
Pour into serving dishes and cool.
Serve with custard sauce or fruit sauce.
ondra flour to form a fast roux (one minute). Then, again
Mix cornstarch, soy sauce, and oil( i didnt add oil ) together; add pork and mix.
Bring the chicken stock to a boil; add carrot, celery, and mushrooms.
Bring to a boil; cover; simmer 20 minutes.
Add pork mixture and cook covered another 10 minutes.
Break in unbeaten egg; ( i made it egg drop by beating egg swirling soup fast and pouring egg over tongs of fork and then stirring ) cook for 3 minutes.
Beat the egg.
Add the sugar.
Dissolve baking soda in the buttermilk.
Add alternately to egg.
Mix with 1 cup flour.
At this point, recipe can be halved.
Beat well.
Beat in another cup of flour and another cup of buttermilk.
Drop by generous spoonfuls onto hot griddle or frypan.
Turn to cook both sides evenly.
Serve warm with butter and syrup or jam.
Or, serve cold with homemade preserves.
Place all ingredients in a small bowl.
Mix until well blended.
Use in recipes calling for whole eggs.