Small eggs in baking?
Linnea Lahlum
28 days ago
last modified: 27 days ago
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Can I freeze these baked eggs? (pic)
Comments (7)In my experience, eggs don't usually freeze very well, although I make and freeze breakfast "sandwiches" for Ashley made of a cooked (fried or scrambled) egg, bacon and cheese on an english muffin and she heats them in the microwave and says they're fine. I'd just make a batch and put one in the freezer. In a few days, take it out and microwave it. That way you'll know, and you won't "sacrifice" a whole batch if it doesn't work well. Annie...See MoreRECIPE: Standard size egg for baking?
Comments (6)Linda and Ann, Hmmmmm.... I don't know. I've made these cookies before and I don't remember the dough being wet like this batch was. It was really pretty disgusting. It's the recipe for flourless peanut butter cookies: 1 cup sugar, 1 cup peanut butter, 1 egg, 1 tsp. vanilla. This recipe also includes 1 tsp. BS which makes them rise a little and gives them a prettier look, but of course the BS wouldn't have anything to do with the wetness of the dough! And they are delicious cookies. Next time I will try a smaller egg and see what happens. Thanks again, Jen...See Moreegg wash: before or after you bake the bottom crust
Comments (6)Before. Definitely before, given what I think you're asking. Let me verify: you're baking a pie crust, then will put the filling in after baking the shell, right? Probably baking again. If that's the case, do the egg wash on the pie crust before baking. If not, it'll just be watery egg on a baked pie crust....See MoreBaking soda and Baking powder
Comments (1)Oh, my.... The alchemy of cookie textures... -Baking soda makes cookie spread and brown more. TOO much makes the cookie bitter. -Baking powder produces lighter-colored and puffier cookies. -Other leaveners include steam (from the liquids) which causes the cookie to puff. -The leavening in most cookies is minimal, so you will change the chemical reactions by leaving them out or altering the amounts. -Salt.... Even a pinch of salt will bring out the sweetness, so I wouldn't leave it out entirely. There is a big interplay between salt and sweetness. It will also improve the bitterness - especially with all that cocoa powder in the recipe. If you are avoiding salt are you also using a sodium-free baking soda (which would account for the doubled amount)? -Too much peppermint can cause the cookies to burn. - I would make marzipan - or something like this: Almond Marzipan Cookies - http://allrecipes.com/recipe/230457/almond-marzipan-cookie/ -Grainlady...See Morearkansas girl
27 days agoIslay Corbel
27 days agochloebud
27 days agoplllog
27 days agolast modified: 26 days agosleevendog (5a NY 6aNYC NL CA)
27 days agocarolb_w_fl_coastal_9b
27 days agochloebud
27 days agoannie1992
22 days ago
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