Sorry for the poorly worded title, wasn’t sure how else to quite explain it.
I’m getting ready to prepare this pasta for the family — https://foodlets.com/2021/05/24/roasted-broccoli-pasta/
And it instructs to crack a whole egg into the pasta and just… mix it around? I’ve heard of this with egg yolks but never a whole egg and am concerned it will not taste good or there will be rubbery egg bits in my pasta.
It’s not feasible for me to waste these ingredients, I’ve got to end up with something edible and tasty for kids, so any insight into whether or not this is just a bad recipe or just I’m misunderstanding it would be much appreciated.
Thank you!
[link] [comments]
from AskCulinary https://ift.tt/4OnMoRf
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment