Here's what worked and what (definitely) didn't.
It was gummy, overly sweet, and never seemed to set correctly. Honestly? Don't do this —If you've already got the boxed mix, go the extra step and get the eggs and the oil and make it right.*To make sure I wasn't being too harsh, I also made my husband try this because he's never met a dessert he didn't like. But he took one bite and said it tasted like"lemony wallpaper paste.
to heat butter in a pan. Once it's bubbling, pour the egg mixture in, turn off the heat, and stir a dozen times. And that's it. Even if your eggs don't look as cooked as usual, you need to stop stirring them, and serve your eggs straight away.The eggs cooked through and were SO creamy and smooth, and I couldn't taste the cornstarch. I loved it and have made it this way several times since I first tried it.
But the spinach that was stored with folded paper towels above and below it lasted closer to a week and half8.Marie Telling / BuzzFeedPretty much just rubbing the edge of cheese that's exposed to air with some butter. I wrapped two pieces of cheddar in plastic wrap, leaving just the edge open. I then rubbed butter on one and left the other one alone.
. It had ingredients and proportions very close to the one from America's Test Kitchen — but it only used water, instead of a water-vodka combo.
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