Sentences with phrase «beat the eggs for»

Beat the eggs for a minute or two until they lighten in color slightly.

To add lightness to a recipe (especially cakes and breads), try beating your eggs for 3 - 5 minutes before mixing with your other ingredients (see my Paleo «multigrain» bread for an example).

In a large bowl, beat the eggs for 10 seconds.

No beating eggs for 7 minutes or beating butter and sugar until...

In a bowl of stand mixer with whisk attachment beat eggs for several minutes and then start to add granulated sugar.

In a large bowl beat the eggs for 2 - 3 minutes.

In the bowl of a stand mixer beat eggs for about 4 minutes until thick.

In a large bowl, beat eggs for 2 - 3 minutes on medium speed until they turn a pale yellow.

Also beating the eggs for 2 minutes make the pancakes taste like rubber.

Bonus: Blenders are big enough to beat eggs for a small army in one quick go, and the measurements printed on the side will help you measure out even portions for every omelet in the batch.

600g good - quality sausagemeat 1 small onion, finely chopped 50g breadcrumbs 3tbsps chopped oregano 1tbsp chopped thyme, plus extra leaves for sprinkling Sea salt and black pepper Butter or oil for greasing Flour for dusting 500g all - butter puff pastry 150g semi-dried tomatoes, diced Beaten egg for glazing

Not exact matches

Beat the eggs, in another mixing bowl, for about a minute.

Pastry and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying

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

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

Most recipes for pan-fried or oven - fried chicken call for dipping chicken pieces in beaten egg and then in flour before frying.

The beaten egg whites, plus the crisp rice cereal (I'm pretty sure I got that idea from America's Test Kitchen) in the batter make for light, fluffy and crispy waffles.

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.

At low speed, add the eggs 1 at a time, beating for one minute.

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

Ingredients (for 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pasfor 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pasFor the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pastry

My pecan pie calls for 3 eggs well beaten.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

With a hand mixer, beat the egg yolks with the sugar for a few minutes, until fluffy and pale yellow.

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.

Add the egg yolks to the butter mixture one at a time, being sure to beat for 30 seconds for each egg yolk.

Add eggs, 1 at a time, beating for 1 1/2 minutes after each addition.

- Add in the sugar, cream of tarter and vanilla with the egg whites beating for 6 minutes of medium speed.

For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pFor the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pfor topping the unbaked pie)

Scrape down the sides of the bowl, and add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes.

Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.

Just wanted to confirm for the «coating one», if i use all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs will the batter puff up or do you think i should add yeast to this paste???

When used for Frying (as an coating of eggs and flour), you can use a mix of all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs.

ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

Seriously, one small bowl for melting butter and then beating the egg, and then one larger bowl for mixing everything up... easy as pie.

Add in the eggs and beat for 5 full minutes, until mixture is fluffy, shiny, and pale white — it shouldn't be gritty.

Add the eggs, one at a time, beating for one minute after each addition.

For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice

For the challenge, I covered macarons made with the French meringue method, in which sugar is gradually beaten into egg whites until stiff, and Rachael presented the Italian meringue method, which involves beating a hot sugar syrup into the egg whites.

Add the yest mixture and mix just a little, then add the egg and the rest of the milk, mix to combine, add in 3 additions the flour, if you have a hook for the mixer, use it and beat the dough for 8 minutes.

I used large eggs and beat the eggs into the mix as specified one at a time for a minute.

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.

For the filling: In a bowl with a hand mixer, beat together almond meal, 1/4 cup confectioners» sugar, egg white, and almond extract until it has formed a paste.

1 cup pumpkin puree 1 egg, lightly beaten 1 cup all - purpose flour 1/4 cup sugar 1 tsp baking powder 1 tsp cinnamon 1 tsp pumpkin spice 1 tsp salt 4 cups canola oil for frying confectionery sugar for topping

Scrape the sides of the bowl and add in the egg and kosher salt; beat for another 5 minutes (set a timer!)

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Add the beaten egg and the crushed pineapple reserve 2 tablespoons of the juice for the frosting, mix well

So many of the keto cake recipes I found called for up to 8 eggs, or for separated eggs (whites are beaten and folded in) so that wouldn't work for us.

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.