Sentences with phrase «cook the egg center»

The remainder heat will cook the egg center, with out over cooking the edges.

Not exact matches

To hard boil the eggs, I use Chef John's method — your eggs will come out perfect: no green around the edges, a solid but not rubbery white, and a creamy and cooked center.

The flattened bread is rolled up with a cooked sausage link in the center and then dunked in egg mixed with milk and seasoned with french toast essentials — cinnamon and vanilla.

Cook over medium - low heat until the eggs are set around the edges but the center is still wet, 3 to 4 minutes.

They have a crispy outside with a perfectly cooked egg in the center.

Carefully crack the eggs, cooking 2 at a time, into the center of the skillet and cook until the whites have set, but the yolk is still runny (If you prefer a cooked yolk continue to cook or flip the eggs over).

Temperature differential: The white of an egg dropped into boiling water cooks much faster than the yolk at the center, and that's trouble.

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

Scramble egg by pushing in sides towards the center until cooked through, then break apart with a spatula.

The Appetizer is a choice between shared Crispy Brussel Sprouts topped with soft cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with greens and Falkner Riesling lavender vinaigrette served with walnuts, gorgonzola cheese, and fresh apple; entrée options for each diner will be either a Charbroiled Center Cut Sirloin Steak served with roasted red potatoes, grilled zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach, roasted red bell peppers, asparagus and a Boursin cheese cream sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop of vanilla ice cream.

Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface.

Gently pour the egg from the bowl into the vortex and let cook, undisturbed until it has reached desired doneness, about 4 minutes for a soft center.

Add 2 large beaten eggs to the center of the pan and cook, stirring occasionally, until eggs are almost set.

You want to make sure you don't mix the egg in the center of the rice too much; wait until a film of egg is cooked to start stirring.

Clear a pocket in the center of the pan, and pour 3 beaten eggs into the space, stirring occasionally, and cook until they are almost set.

* TIP: to check if done, cut a small slit in the center of the frittata - if the eggs are still runny / raw, keep cooking.

As parents implement the SCD, they cook meals for their children and family that are centered around meat, fish, eggs, nuts and seeds, certain beans, all non-starchy vegetables, and fruit.

Crack the egg into the center and season it with salt and pepper or whatever seasonings you like (highly recommend those everything but the bagel seasonings that are all the rage right now), and cook until your egg reaches your desired doneness.

They have a crispy outside with a perfectly cooked egg in the center.

Make a hole in the center of the noodles to scramble eggs, then add sauce, cooking for another couple minutes before adding back chicken and vegetables and stirring to combine.

Each of the nine chapters is centered on a dish or an ingredient (e.g. fritters, eggs, soups) and teaches one or more of the key tenets of cooking.