Sentences with phrase «cooked yolk mixture»

Fold the cooked yolk mixture into the whipped cream, then gently fold that mixture into the egg whites.

Not exact matches

Whisk in egg yolks and orange peel, and cook for about five minutes or until the mixture thickens slightly, stirring constantly; do not boil.

Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.

(I've made this and I just whisk them into the cream mixture without cooking them if I want to keep the yolks raw.)

Pour the yolks into the saucepan and cook until the mixture thickens enough to coat the back of a spoon.

Slowly whisk the water reserved from the pasta into the egg yolk and cheese mixture so that the eggs begin to cook.

Add the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.

Cook banana mixture for 5 minutes over medium heat, then temper the egg yolks and add them in.

Add small amount of hot mixture to beaten yolks, stir vigorously and return to double broiler and cook for 1 minute longer.

Next, slowly stream the hot mixture into the egg yolks, whisking vigorously and constantly so as not to cook the egg.

This basically means is that you have to add some of the hot milk mixture into the egg yolks, just a little at the time so that the eggs don't cook.

Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).

Return egg yolk mixture to pan; cook over medium - low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil).

Add egg yolk to a bowl or large glass and slowly drizzle in hot liquid mixture one tablespoon at a time to avoid cooking egg too quickly.

Blend until smooth then add to egg yolk mixture with lemon juice and whisk until incorporated, then return to double boiler and cook for a further 10 mins until thickened slightly.

Pour egg - yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes.

Bake the mixture for 10 to 12 minutes, depending on how you like your egg yolks cooked.

Mix in 3 egg yolks slightly beaten, cook the mixture for 15 minutes until it thickens, remove from heat and add 1/2 c. of butter.

Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium - low heat until a thermometer registers 160 ° F (about 2 minutes), stirring constantly.

Whisk in egg yolks and spices and about 1/3 of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.

When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth.

Stir in the egg yolk mixture and cook for 1 minute while constantly stirring.

Add the egg yolks and 3/4 cup of the sugar and whisk until thick and yellow (whisk the mixture immediately to prevent the sugar from «cooking» the eggs).

When thoroughly blended, whisk in the egg yolks and continue stirring until the egg yolks are totally incorporated; let steep for 5 minutes, stirring every few minutes so the mixture cooks evenly.