Whisk eggs and milk together in a bowl.
In a small bowl,
whisk eggs and milk.
In a large bowl,
whisk eggs and milk.
Whisk eggs and milk in a bowl to combine then transfer to a deep baking dish.
Whisk eggs and milk in a medium bowl.
Whisk eggs and milk in another shallow dish.
Whisk the eggs and milk together in a bowl until well incorporated.
In a large bowl,
whisk eggs and milk; stir in avocado, feta cheese, sun dried tomatoes, spinach, thyme, oregano, quinoa and salt.
Whisk your eggs and milk together, add in the flour, baking powder, salt, sugar and spices.
In a separate bowl,
whisk the eggs and milk until thoroughly combined.
Whisk the eggs and milk together and pour over top of the vegetables.
In a large measuring cup or small bowl,
whisk the eggs and milk together.
Whisk eggs and milk in a shallow dish.
Whisk eggs and milk in bowl.
Whisk the eggs and milk together in a small bowl and set up another bowl with the bread crumbs.
Whisk eggs and milk together in a medium - size bowl.
Giving English muffins a soak in a bath of
whisked egg and milk and then pan «frying» was the perfect solution.
Whisk the egg and milk together in a separate bowl, then combine with the dry ingredients until blended.
WHISK egg and milk in shallow bowl, until well combined.
Whisk the egg and milk together in a small bowl.
I even used some white whole wheat flour (about 1/3 of the flour total) and only
whisked the egg and milk for a minute or so and these still rose nicely.
Whisk the egg and milk in a shallow bowl.
Whisk egg and milk in a small bowl.
In a small bowl,
whisk the egg and milk together.
Not exact matches
Add in
eggs, coconut
milk mixture
and olive oil,
and whisk to combine.
In a large bowl,
whisk together
milk and eggs.
Make a «volcano» well in the middle (as my son calls it)
and pour in the
milk,
egg, vanilla
and melted butter; mix with a fork or
whisk until smooth.
Add 1 cup of hot
milk to the
egg mixture,
whisk well,
and then add everything back to your saucepan.
In a medium bowl,
whisk together the
milk,
eggs,
and extracts.
Whisk the
egg yolks
and milk in a separate bowl.
Slowly temper the
eggs by adding 1/3 cup of the warm
milk mixture to the
eggs and constantly
whisking.
Whisk together the
eggs and milk in a separate bowl.
in a separate bowl,
whisk together the
egg whites, vanilla,
and condensed
milk.
Add
milk and eggs,
whisk to make a smooth batter.
Place the
milk, oil
and egg yolks in a separate small bowl or measuring cup
and whisk to combine well.
4)
Whisk together the
eggs, whole
milk, coconut
milk, parmesan,
and cornstarch in a bowl.
In a large bowl,
whisk together the
eggs, applesauce, coconut
milk, lemon juice, vanilla extract, maple syrup
and maple or coconut sugar until smooth.
In a medium - sized bowl,
whisk together the solids from a can of full - fat coconut
milk and 6
egg yolks.
In the measuring cup or a small dish,
whisk together the
milk, extra virgin olive oil, vanilla extract
and the
egg.
Whisk the
milk,
egg and oil together in a small bowl or measuring cup
and add the mixture to the dry ingredients.
In another bowl,
whisk the
egg *
and then
whisk in almond
milk *, honey, applesauce, oil,
and vanilla extract.
In a medium mixing bowl
whisk together the almond
milk,
eggs, protein powder, maple syrup, vanilla, cinnamon
and salt.
Add the remainder of the
milk to the
egg yolk mixture
and whisk.
While
whisking quickly, slowly drizzle a couple ladles of the hot
milk into the
eggs to temper them
and keep them from turning into scrambled
eggs in your pudding.
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.
WHISK together evaporated milk and eggs in a large bowl, then whisk in the flour, minced onion, garlic powder, black pepper, and red pepper (if using) until well ble
WHISK together evaporated
milk and eggs in a large bowl, then
whisk in the flour, minced onion, garlic powder, black pepper, and red pepper (if using) until well ble
whisk in the flour, minced onion, garlic powder, black pepper,
and red pepper (if using) until well blended.
Whisk together
milk and eggs in separate bowl.
Add
egg /
milk mixture back to the remaining
milk and cream
and cook over medium heat,
whisking or stirring until thickened, about 5 minutes.
Place the
egg yolks in a medium bowl,
and while
whisking constantly, slowly add one cup of the hot
milk mixture to the yolks.
In another bowl or large glass measuring cup,
whisk together
eggs,
milk, olive oil
and vanilla extract.