Sentences with phrase «cook the eggs slowly»

Cook the eggs slowly over medium to medium - low heat until the clear part is white but not completely solid.

Not exact matches

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl.

Place the egg yolks in a medium bowl and slowly ladle some of the hot cream into the yolks while whisking to prevent the yolks from cooking.

Slowly whisk the water reserved from the pasta into the egg yolk and cheese mixture so that the eggs begin to cook.

Any time that you add a hot liquid to eggs, it is called tempering or a lie, meaning that you must add the hot liquid very slowly so that the eggs don't cook.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Pour the sugar and flour mixture VERY slowly into the eggs or the eggs will cook and you will have to start over.

Slowly add beaten eggs to milk mixture (so eggs do not cook if butter hasn't cooled enough!)

Drizzle in melted butter (or oil) very slowly, whisking the entire time, to prevent hot butter from cooking the eggs.

Whisk eggs and slowly add to filling mixture, stirring quickly to prevent eggs from cooking too fast while incorporating throughout filling.

Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

Add the cream slowly to avoid cooking the eggs.

I would take it one step further and turn this into A Greek Dish by Frothing egg whites slowly adding fresh lemon juice and adding a bit of the cooked juices from the pan make sure it's warm not hot so as not to curdle, then incorporate with the dish by folding froth into the beans.

Next, slowly stream the hot mixture into the egg yolks, whisking vigorously and constantly so as not to cook the egg.

Cook all over a gentle heat, stirring slowly as if you were making creamy scrambled eggs.

Slowly pour beaten eggs into the soup in a steady stream, stirring constantly until all the egg whites are cooked.

Add egg yolk to a bowl or large glass and slowly drizzle in hot liquid mixture one tablespoon at a time to avoid cooking egg too quickly.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking egg.

New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring.

Whisk the eggs until frothy and slowly whisk in the milk (have patience young Jedi, do this slowly a technique called tempering ensures the eggs won't begin to cook).

Slowly add eggs to chocolate mixture and cook over low heat until simmering.

Add the oil very slowly so not to cook the eggs, while the machine is running.

Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).

Cook the frittata slowly until the eggs are set almost all the way through.

I learned my balance by stripping away everything and slowly adding in treats like real baked cookies, occasional meat and eggs, or other cooked grains.

Pour egg mixture into skillet; cook 30 seconds or until mixture begins to thicken, stirring slowly with wooden spoon.

Eggs, when whipped into a liquid and cooked slowly, actually turn into custard, which will make your eggs creamy, rich, and super delicious.