Sentences with phrase «beat the egg on»

Spoon into the cheese shell, replace the top and spread remaining beaten egg on top to seal.

In a stand mixer or with a hand mixer, beat eggs on high for 4 - 5 minutes until a pale yellow color.

Brush additional beaten egg on each of the top four edges.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes.

Makes sure the parcel is sealed using some of the beaten egg on the seams if you are having trouble getting the pastry to stay together.

Beat eggs on high 7 - 10 minutes (until they...

Beat the eggs on high for several minutes.

Pour the beaten eggs on top and then add the rest of the dough.

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until foamy, about 30 seconds.

In a large bowl, beat the eggs on medium - high until they are pale and frothy.

Beat eggs on high speed for 5 minutes, or until frothy.

Beat eggs on low speed in the bowl of a stand mixer fitted with the paddle attachment until combined.

Beat eggs on medium for 3 minutes.

In another large bowl, beat eggs on high speed of electric mixer for about 3 minutes, until they have thickened slightly and are lemon colored.

In the bowl of a stand mixer beat the egg on medium speed until it is pale yellow, about 1 minute.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium - high speed for 2 minutes.

Brush the beaten egg on the top and sides of the pastry.

Not exact matches

And so the Armenians clang the bells of their upstairs chapel, the Franciscan organist eggs on the Latin chanting of his flock, and Ethiopian monks march to the beat of their own drummer.

I saw an exorcism on the travel channel where they beat the guy with tobacco, rubbed him down with an egg and then blew smoke on him and truthfully it looked awesome.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

With the mixer on medium speed, beat in the eggs on at a time, using a rubber spatula to scrape the bottom and sides of the bowl between additions.

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

One tip that I have, to cut down on dishes is to measure out the liquids in the measuring cup, one at a time, and then use the same measuring cup to beat the egg in.

In a large bowl, with a hand mixer or stand mixer, beat eggs and 1 cup sugar on medium speed for one minute.

Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium - high speed until stiff peaks form, about 2 minutes.

Add eggs one a time, beating on a medium - high speed to incorporate each one.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

For the meringue, in the bowl of a stand mixer fitted with the whisk attachment * beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.

In a separate bowl, beat 3 egg yolks, 1/3 cup sugar and 1/8 teaspoon salt with an electric mixer on high for 2 - 3 minutes.

In a dry mixer bowl with a whisking tool put together egg whites and salt and beat on high speed until white foam begins to form.

3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

Once all the eggs are added, and the dough is very well beaten, divide into 12 «balls» of dough (6 on each baking sheet) using a large spoon.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

With an electric mixer, cream butter and sugar on medium - high speed until smooth; beat in egg and vanilla until combined.

With a pastry brush, wipe off excess flour on cookies then add a thin layer of egg wash (lightly beaten egg).

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.

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium - high speed until pale yellow.

Beat the egg, and brush the puff pastry on all outside surfaces.

Stir a few beaten eggs into a skillet of sauteed kale, and you're on your way to a delicious omelette or frittata.

With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Beat the egg whites on medium - high speed until soft peaks form.

In a large bowl, use an electric mixer on medium speed to beat together the bananas, yogurt, tahini, butter, vanilla extract and eggs.

In the bowl of your stand - mixer fitted with the whisk attachment or with the aid of a hand - held mixer set on medium speed, beat the egg whites until soft peaks form.

In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

Beat bananas, sugar and eggs in your stand mixer, on medium speed, until light and fluffy, about 4 minutes.

Beat in the sour cream and egg replacer on low speed until well blended.

Beating continuously, drizzle the sugar syrup over the egg whites and whisk on high until mixture is perfectly creamy and comes to room temperature.