I'm not into pancake things. I'm into eggs. Lots of eggs.
There was one day where I just stopped eating meat, but then the transition to get rid of the dairy and eggs took 12 years.
Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.
I have to have breakfast, and breakfast has to be eggs!
I'm not an egg whites guy. I can't deal with egg whites. I need the flavor of the yolk, and I like the fat of it as well.
My go-to, I eat a lot of boiled eggs, egg whites.
I don't eat eggs.
I love eggs. Eggs are probably one of the most versatile things we work with.
I have to have breakfast, and breakfast has to be eggs, whether in omelet form, hard-boiled, or over-easy.
If you like to bake with eggs, you can substitute Ener-G egg replacer, bananas, tofu, or many other ingredients. You get the hang of it quickly enough.
I make egg whites... that's about it.
