An Edible Mosaic is a recipe collection of updated classic American recipes that I grew up with, and favorite international dishes that I enjoyed while traveling. All recipes are thoroughly tested and made approachable for home cooks of all skill levels.
All the printable recipes for my recipe videos are on my blog www.AnEdibleMosaic.com
My goal is to inspire you to get in the kitchen and try something new. Welcome to the mosaic!
294 / 5.000 Add a teaspoon of vinegar to the water before adding the egg. Then stir the water so that a vortex forms in the middle. Release the egg as the water turns from left to right. As the egg rotates in the container, its white part will gather on top of the red and turn into a sphere. This method provides a more uniform egg shape.
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Very delicious very tasty very yummy recipe by a wonderful God's given very special very sweet very beautiful very talented gorgeous woman. Weldone ❤❤😊🎉 You are the bestst among all the best May God bless you with the best Stay blessed 😊❤
Thank you so much for sharing this great recipe. You are a very special very sweet very talented very beautiful God's given wonderful lady and your all recipes are amazing and unique just like you. You are the bestst among all the best May God bless you with the best. Stay blessed 😊
As an American, eggs with yogurt sounds like it doesn't mesh. What should I expect? Would this be something of an acquired taste for me, or is it pretty natural and just out of my wheelhouse and sounds weird because of what I'm used to? I saw comments below suggesting cottage cheese, and that sounds just as odd. To be fair, salt and pepper on cottage cheese sounded odd to me for a while, too (usually a sweet thing rather than savory as a kid), but once I tried it, it absolutely has its place. :) I enjoy trying new things and will give it a go either way.