Sentences with phrase «about runny eggs»

Not exact matches

Bake for about 8 - 10 minutes, or until the egg whites are cooked but the yolks are runny.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Don't worry about cooking your eggs excessively; a little runny yolk is good as it contains enzymes that are good for you.

You will LOVE everything about this Healthy One Skillet Breakfast Hash - Tender sweet potatoes, nutrient - rich spinach, and roasted brussel sprouts, sprinkled with flavorful Canadian bacon, and topped with deliciously runny, baked eggs.

If you're not into runny yolks (which I still feel indifferent about) you can just cook the egg a little longer.

Cook for about 15 minutes, until the egg whites are cooked but the yolk is still runny.

Carefully add two eggs and fry until the whites are set and the yolks are still runny, about 1 1/2 to 2 minutes.

Slowly add the egg to the simmering water and leave it in the water for about 3 minutes (if you prefer a more runny egg - leave it in the water for less time).

About 15 minutes later, you'll notice the egg whites have set while the yolks are still a touch runny.

Stir the mixture occasional for about five minutes, until the eggs are no longer runny and it resembles standard oatmeal.

Add eggs, 4 at a time, to the oil and fry until whites have set and yolks are still runny, about 2 - 3 minutes.

Bake the egg cups until the white is set and the yolk is runny, about 10 minutes.

Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.

Stir in eggs and cook until no longer runny, about 5 more minutes.

Add the egg mixture to the spinach and gently stir until the eggs begin to set but are still runny, about 2 - 3 minutes.

Poach eggs until whites are set and yolks are still runny, about 3 minutes.

Continue to push eggs around and across skillet until fluffy and barely set, about 2 minutes; they should still look runny on top.

Cook the eggs until the whites are set but the yolks are still runny, about 5 more minutes.

Then crack in all of the eggs — put on the lid again for about five minutes until the eggs have set but the yolks are still runny.

Scramble with a fork or wooden spatula to evenly distribute the eggs and stir to cook for about two minutes if you like them on the runny side or closer to five minutes for well done.

Tilt the pan toward you to pool oil at base and using a soup spoon, spoon the hot oil over the egg whites (avoiding the yolks; you want them runny) to cook them anywhere they are still translucent (that's called basting), about 1 minute more.

Fry eggs until whites are set but yolks are still runny, about 3 minutes.

Keep stirring and moving pan in a circular motion until eggs are nearly cooked through on the bottom but still runny on top (or baveuse, as the French say), about 1 minute.

Bake until the egg whites are set and the yolks are still runny, about 12 minutes.

Whilst keeping an eye on your toasting muffins poach the eggs in the pan of boiling water for about 3 minutes, (you want the yolks to still be slightly runny).

Cook until the eggs are just set but the yolks are still runny, about 2 minutes.

Slide into the oven and bake about 15 minutes, or until each egg white sets but the yolks still appear runny.

I'm more concerned about the health ramifications of eating three runny egg yolks plus half an avocado every day as an infant.

Luckily for all of us, only about 1 egg in 40,000 is contaminated with salmonella, so raw / runny eggs are a fairly small risk.

Avoid any allergenic foods (like milk, eggs, tomatoes, nut butters, etc.) Think about textures, too; whatever foods you start your baby on should be smooth, runny, and pretty lump - free.

Remove the eggs from the pan when the yolks are runny but whites are completely cooked, about another minute or so.

Now you're ready to cook two eggs in another pan, keeping them over the heat for about four minutes so the yolks stay soft and runny.

Back in the market, people collapsed, then got up, their hands pressed to their wounds, as if they had smashed eggs against their bodies in hypnotic agreement and were unsure about what to do with the runny, bloody yolk.

The «ideal» way to prepare an egg is soft boiled, about 6 minutes, which cooks the white and leaves the yolk runny.