Sentences with phrase «bit of the egg mixture»

Carefully pour a little bit of the egg mixture onto the bread mixture in the ramekins.

I brush a bit of the egg mixture and sprinkled with sugar.

Not exact matches

Try diced zucchini and chopped tomatoes (seeds removed) and add a bit of Parmesan to the egg mixture before you cook it.

It takes a bit of mixing to get it to come together sometimes, and the mixture can vary quite a bit in consistency depending on the egg whites, so it could be that yours are particularly thick.

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

Drop one level of tablespoon of mixture at the time (spaced them out) onto the baking paper on a baking tray and brush a bit of battered egg on top of each ball.

I added water to my doughy mixture, as I thought it was a bit too sticky and dry (maybe because most of my eggs were medium not large size).

Whisk in a bit of the warmed milk into the egg mixture, whisking until smooth.

I always suggest trying a tiny bit of the mixture (but I obviously can't recommend you do that because it contains raw eggs...) and adding more if required.

Pour egg mixture evenly over layers in pie dish and sprinkle with a pinch of crushed red pepper flakes if your family likes a bit of spice.

Lightly brush the egg white mixture over the rounds and sprinkle with a bit of black pepper, sesame seeds, and the coarse salt.

Once the oil is hot enough, you can test it by tossing in a small bit of something and wait for a sizzle, dredge in the egg mixture, then the flour mixture; shake off excess and toss into the oil.

Mix leftover cooked quinoa with eggs, vegetables and a bit of cheese and fry the mixture in olive oil, and you've got quinoa fritters - an excellent gluten - free side dish your family will love.

Brush the rounds with egg / cream mixture and sprinkle with kosher salt, green onion, bacon and tiny bit of cheese.

Dip as many pieces of bread into the egg mixture as will fit and let them soak for a bit.

Adding a bit of flour to your egg mixture helps it create almost a batter that gives you thicker, fluffier french toast.

Working in a bit of an assembly line — take your bread and dip it (both sides) with tongs into your egg mixture.

i tried this recipe but i used 2 eggs and 1/4 milk and a bit of applesauce and cinnamon, baking soda, 1/4 of coconut flour from bob red mills after cooking it, i noticed it the mixture does nt stick together very well should i add more eggs?

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Some of my mother's specialties were cheese knishes (farmers cheese with onions and dill, mixed with a little egg to hold the mixture together) and raisin strudel (finely chopped raisins and nuts held together with a little strawberry or apricot jam, with the dough topped with a mixture of cinnamon and sugar), all of them tightly rolled in the same dough and cut into those perfect bite - sized pieces

Egg yolks (with one whole egg, to make the original batter a bit looser and easier to beat) are beaten with vanilla, then combined with a mixture of almond flour, sugar, salt and baking soEgg yolks (with one whole egg, to make the original batter a bit looser and easier to beat) are beaten with vanilla, then combined with a mixture of almond flour, sugar, salt and baking soegg, to make the original batter a bit looser and easier to beat) are beaten with vanilla, then combined with a mixture of almond flour, sugar, salt and baking soda.

Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Another variation is to add a bit of raw (filtered) honey to the egg mixture.

If you decided not to use chilled almond flour and chilled eggs, then place the mixture in the fridge for 20 minutes to allow the bits of butter to harden.

Real Simple magazine recommends 1) replacing a bit of the water with an acid such as lemon juice or vinegar to keep the crust tender and 2) brushing the pie crust with a mixture of beaten egg and cream to make a shiny golden top.

Add the dry ingredients gradually to the egg mixture and stir until evenly combined, scraping down the sides of the bowl with a rubber spatula to make sure there are no dry bits at the bottom.

Fold a little bit of the whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites.

Next, with a little coconut oil melted in the bottom of the skillet, I cracked open several eggs, added a bit of water (per Julie's suggestion), made sure the temperature was moderate so the eggs didn't cook too fast (another suggestion from my friends) and began to quickly stir the egg mixture with a fork (Suzie's great tip).

Scrape the bits from the bottom of the pan using an egg turner backwards and pour the spirits over the spinach mixture.