An egg cream (which contains neither eggs nor cream) is simply carbonated chocolate milk. Start with milk, add chocolate syrup and stir well, then add seltzer, and there you have it.
physical, because you can technically separate the milk and eggs again.
Scrambling eggs will add to the calories if you use milk or any fat such as butter.
Eggnog which long ago was called milk punch or egg milk punch is made with eggs (should be cooked), milk and sugar. Adults often add rum or brandy.
I would say 2 eggs per person so mix the eggs together and add some milk then cook
Milk, Eggs, Flour, salt and a little oil to stop them sticking to the pan when you cook them. Then you simply add your favourite topping.
An egg cream (which contains neither eggs nor cream) is simply carbonated chocolate milk. Start with milk, add chocolate syrup and stir well, then add seltzer, and there you have it.
Well you will need to give it a milk replacer. Or did you mean a step up from mom's milk? If so at that age you will start weaning them you take the puppy weaning food and make it soupy by adding lots of water, but not over doing it there should be instructions on the back of the bag. Then as they get older and start to get teeth you add less and less water and eventually advance on to regular puppy food. Also any milk replacer works you can find them at petsmart.com or petco.com and at their stores near you!! Or even at the vets if you need to I believe.
By adding milk to ones egg or eggs- while still in pot ,bowl, or pan- before cooked your eggs will turn out fluffy I grantee it! (If your wondering why there's not more to it its because you asked a question and I answered I don't have to give a big definition with it!)
Including eggs in a vegetarian diet is solely up to the individual. If included, one would consider themselves an ovo-vegetarian. Want to just add milk?; lacto-vegetarian. Add both and you are an ovo-lacto vegetarian!
Just substitute 1 egg with 2 to 3 tablespoons of milk=]
Custard is a mixture of milk or cream, eggs, sugar, and flavorings. The protein in the eggs coagulates when heated, giving custard its thickened texture. The sugar helps to stabilize the mixture and add sweetness, while the flavorings provide the desired taste.