ogether.
Beat the two egg whites until stiff and set
ith Pam, gently crack 1 egg over medium-high heat (don
In a small bowl, combine all ingredients; mix well.
Use as a substitute for 1 egg. Recipe may be doubled over and over depending on quantity of eggs needed.
Yolks may be boiled in water, shredded and used for other persons who are not on restricted cholesterol diets.
Egg yolks may also be frozen in water (covered) for use in other areas.
In bowl, whisk together egg substitute, milk, pepper and salt.
Stir in spinach (I think it should be diced)and mix well.
Spray Pam on skillet.
Cook over medium, stirring frequently until most of liquid is evaporated.
br>Separate the hard-cooked egg whites from the yolks. Roughly
Boil eggs; cool quickly.
Shell.
Cut in half lengthwise. Separate white and yolk in separate containers.
Dice whites. Crumble yolk with fork.
Prepare medium white sauce in saucepan. Add dash of rosemary and parsley.
Simmer a few minutes.
Add diced whites, stirring constantly.
Prepare toast in meantime.
Pour egg mixture on toast; crumble yolk generously on top.
Sprinkle with paprika.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
aste.
Add the diced egg white to the sauce.
Cook broccoli in small amount of boiling salted water just until tender. Drain and set aside. Combine next 4 ingredients in a saucepan, and heat thoroughly. Pour over broccoli; sprinkle with egg yolk.
For the filling:
Beat egg whites until stiff. Gradually add
edium bowl beat lightly the egg yolks, whites, vanilla and sugar
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
f lemon juice with the egg replacer powder. Set aside.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
Preheat oven to 400\u00b0F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
/3 cup milk and egg; beat for 2 more minutes
s possible.
Whisk the egg whites and salt until soft
auce will thicken.
Scramble egg with a fork in a
Mix well the egg and sugar.
Add in