2 eggs
2/3 cup granulated sugar
1 tablespoon distilled white vinegar
1 1/2 tablespoons honey
8 ounces Greek yogurt
Heat water in a large skillet to 350 degrees F (175 degrees C). Add eggs and sugar, reducing heat to simmering. Cook over medium heat for 4 to 10 minutes, stirring. Remove from heat and stir in vinegar, honey and yogurt.
Cool slowly. Cut into squares. Roll in cucumber strips and chopped mushrooms. Serve immediately or chill. Refrigerate items finished.
I made a couple changes to the recipe. I used a little honey (not cocoa) and only used 1 tsp of sugar. I also substituted my eggs for the whites (not the yolks). I had to make the yolks ... so they cooked a little longer. I only got 4 slices done, and there were some innards I wanted to eat, so I didn't rush things along. Instead, I let everything cool about 5 minutes (no ice, of course). Then I took the pieces that were most crunchy (the whites) and jiggled them, yum, then I put them in the refrigerator to firm up. Again, no ice, but it sure as hell wasn't frozen. It took me an extra 15 minutes to thaw it all, and I cooked it over a campfire -- so maybe the next time, I'll try a bit of baking soda to thicken the
I don't know why more people have not reviewed this recipe because it is excellent! I make it whenever I am in the mood for it. I do not use the butter and eggs, and it renders much faster. I do not know why people are complaining that it is not a "recipe" - it is easy to make! I did add the eggs and dairy after I cooked it, and it only took about a minute, but that was not much of a problem because the flavor of the butter and eggs was just incredible. I do not know what people are looking for when they need all those eggs and butter, so I will modify the recipe to meet their needs. I will add dried fruit or blueberries when it is done, depending on what I have on hand. I do not know what people are looking for when they need all those eggs and butterscotch, so I will
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