41 no knead egg Recipes

  • No Knead Homemade Noodles (Food Processor)
    flour, eggs, salt, cream or 3 tbsp you may substitute milk
    50 min, 4 ingredients
  • No-Knead Overnight Parmesan and Thyme Rolls
    dry yeast, warm water (100o to 110o) and
    11 More
    dry yeast, warm water (100o to 110o), extra-virgin olive oil, divided, dried thyme, reduced-fat milk, grated parmigiano-reggiano cheese, divided, sugar, kosher salt, egg, lightly beaten, whole-wheat white flour (about 1/4 cup), all-purpose flour (about 1 1/4 cups), divided, cracked black pepper
    13 ingredients
  • Brioche (No-Knead)
    lukewarm water, granulated yeast (2 packets) and
    6 More
    lukewarm water, granulated yeast (2 packets), kosher salt or 1 tbsp table salt, eggs, beaten, honey (this is my all time favorite!), unsalted butter, melted, unbleached all-purpose flour, egg (for wash day of baking)
    2 hour 5 min, 8 ingredients
  • Hot Cross Buns (No Knead)
    flour, white sugar, brown sugar, salt, yeast, cinnamon and
    9 More
    flour, white sugar, brown sugar, salt, yeast, cinnamon, allspice, nutmeg, raisins, orange , zest of, lemon , zest of, water, warmed to not quite ouch on the finger, vegetable oil, egg, beaten
    35 min, 15 ingredients
  • Delicious No Knead Refrigerator Rolls
    active dry yeast, warm water, white sugar, salt and
    3 More
    active dry yeast, warm water, white sugar, salt, shortening, all-purpose flour, egg
    3 hour 8 min, 7 ingredients
  • Edith Bristows No Knead Raised Twists
    shortening, sugar, teas of salt, vanilla, scalded milk and
    6 More
    shortening, sugar, teas of salt, vanilla, scalded milk, dry yeast in 1/4 cup of warm water, flour, divided, eggs, chopped nuts, sugar, generous tsp of cinnamon
    12 min, 11 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Quick No-Knead Cinnamon Rolls Quick No-Knead Cinnamon Rolls
    baking mix (17 oz, (muffins, biscuits, cinnamon. rolls an... and
    15 More
    baking mix (17 oz, (muffins, biscuits, cinnamon. rolls and pancakes), sugar (1 3/4 oz), eggs (or 3 tbsp whole dried plus 1 cup water or milk), water or 1/4 cup milk, milk (4 1/2 to 5 oz), milk (4 1/2 to 5 oz), vanilla, light brown sugar , firmly packed (5 1/2 oz), unbleached all-purpose flour (1/2 oz), ground cinnamon, butter, water, diced pecans (optional) or 1/2 cup raisins (optional), sugar (4 oz), vanilla extract, cream or 3 tbsp milk
    40 min, 16 ingredients
  • Onion Dill Bread (No-Knead) Onion Dill Bread (No-Knead)
    all-purpose flour, active dry yeast, milk, sugar, butter and
    4 More
    all-purpose flour, active dry yeast, milk, sugar, butter, salt, dried dill weed, instant minced onion, egg
    30 min, 9 ingredients
  • Dks No Knead Refrigerator Rolls Dks No Knead Refrigerator Rolls
    warm water, yeast, butter, melted (1 stick), sugar, eggs and
    2 More
    warm water, yeast, butter, melted (1 stick), sugar, eggs, salt, flour
    30 min, 7 ingredients
  •  smells Like Stuffing  No-Knead Bread smells Like Stuffing No-Knead Bread
    all-purpose flour, divided, whole wheat flour and
    16 More
    all-purpose flour, divided, whole wheat flour, fast rising yeast, sugar, dried onion flakes, dried parsley, sage, thyme, marjoram, pepper, rosemary, oregano, ginger, salt, water, egg, beaten, celery seed, dried onion flakes
    1 hour 15 min, 18 ingredients
  • Easy No Knead Bran Refrigerator Rolls Easy No Knead Bran Refrigerator Rolls
    crisco (may use 2 sticks unsalted butter ), boiling water and
    7 More
    crisco (may use 2 sticks unsalted butter ), boiling water, sugar, all bran, salt, eggs, well-beaten, dry yeast, lukewarm water, unbleached white flour (never use over 7 cups, usually just 6 cups is sufficient, because dough will be soft)
    20 min, 9 ingredients
  • Slow-Rise, No-Knead Cinnamon-Raisin Bread Slow-Rise, No-Knead Cinnamon-Raisin Bread
    white flour, salt, fast rising yeast and
    9 More
    white flour, salt, fast rising yeast, water, room-temperature, vegetable oil, unsalted butter, melted, white sugar, egg, room temperature, dark seedless raisins, white flour, sugar, ground cinnamon
    20 hour 30 min, 12 ingredients
  • Easy Delicious No-knead Whole Wheat Bread Easy Delicious No-knead Whole Wheat Bread
    combine in a large mixer bowl, whole wheat flour, sugar and
    9 More
    combine in a large mixer bowl, whole wheat flour, sugar, salt, dry yeast (not rapid rise), heat in a saucepan until very warm (120-130), water, milk, oil, add to dry ingredients, eggs, beaten
    35 min, 12 ingredients
  • Polish Babka, Robert Strybel, No-Knead, Easy Polish Babka, Robert Strybel, No-Knead, Easy
    flour, salt, dry yeast, granulated sugar, unsalted butter and
    9 More
    flour, salt, dry yeast, granulated sugar, unsalted butter, milk (very hot ), raisins or 1/2 cup cranberries or 1/2 cup dried fruit or 1/2 cup nuts, grated lemon peel (if you like lemon), eggs (whole ), vanilla extract, icing, lemon juice, sugar, water (boiling )
    47 min, 14 ingredients
  • Easy Cheesy No-Knead Batter Bread (Healthier!) Easy Cheesy No-Knead Batter Bread (Healthier!)
    active dry yeast, warm water (110* - 115*f) and
    7 More
    active dry yeast, warm water (110* - 115*f), unbleached flour or 2 cups all-purpose flour, whole wheat flour, sugar, salt, shredded reduced-fat sharp cheddar cheese (4 oz.), buttermilk, at room temperature, egg whites
    2 hour 35 min, 9 ingredients
  • Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls
    all-purpose white flour, whole wheat flour, salt and
    9 More
    all-purpose white flour, whole wheat flour, salt, fast rising yeast, water, room-temperature, vegetable oil, unsalted butter, melted, sugar, powdered milk, egg, at room temperature, all-purpose white flour, all-purpose white flour
    50 min, 12 ingredients
  • No Need To Knead Bread No Need To Knead Bread
    whole wheat flour, white flour, dry milk,(powdered milk ) and
    7 More
    whole wheat flour, white flour, dry milk,(powdered milk ), salt, dry yeast, harvested fresh raw honey, warm water, whole bran, egg, butter ,softend
    45 min, 10 ingredients




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