Sentences with phrase «cup egg mixture into»

Pour 3/4 cup egg mixture into each ramekin.

Not exact matches

Use a ladle or measuring cup to very slowly drizzle about a quarter of the hot liquid into the egg mixture, then pour all of the egg / half - and - half mixture back into the saucepan.

Stir the egg mixture and pour an even amount into each muffin cup, making sure to get a good egg - to - veggie ratio in each.

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

Pour a 1/3 cup of the hot mixture into the egg mixture, whisking constantly to not overcook the eggs.

Once the milk is simmering, slowly pour a cup of the warm milk into the egg mixture, whisking constantly as you pour (this will help slowly bring up the temperature of the eggs).

Pour egg mixture into each quiche cup, filling about 2/3 of the way full (the eggs and the puff pastry will rise as it bakes).

If you prefer to pour the pudding directly from the pot to custard cups then when you pour the hot milk and egg mixture back into the pot, pour it through the sieve at that time.

Using rubber spatula or a wooden spoon, fold in egg mixture and remaining cup blueberries into flour mixture until just moistened.

Pour 1 1/2 cups of the condensed milk mixture into the large bowl of whipped egg whites and use a rubber spatula to gently fold the mixture together.

Well, I don't know if my broccoli took up more room than her sausage and bacon or what, but once I mixed it up, there was no way I was fitting the potato / broccoli / cheese mixture into the cups and then cracking an egg on top.

Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended.

I put 1/8 cup cinnamon sugar into the egg yolk mixture and toss in about 1/2 cup raisins.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Next you need to temper the eggs, this is done by slowly drizzling about a cup of the hot milk mixture into the eggs, whisking vigorously while you do it.

Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.

Slowly whisk the cream mixture into the egg mixture, about 1/4 cup at a time, mixing well after each addition.

Pour egg mixture evenly into muffin cups, making sure it doesn't run over corners of bread.

Gradually whisk in about 1 cup of the hot milk into the egg mixture.

Pour about 1/4 cup of egg mixture into the center of each muffin hole.

Simultaneously whisk the egg yolk mixture and gradually add about 2 cups of the hot milk into it to temper.

Slowly pour 1 cup of the sugar mixture into the egg mixture while whisking.

Ladle egg mixture evenly into each muffin cup almost to the top.

Slowly pour a cup of the warm half and half into the egg mixture, whisking while you pour (this will slowly bring up the temperature of the eggs).

Spoon about a teaspoon of the egg mixture into each party cup.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Remove the pan from the heat and pour 1/4 cup of the hot liquid mixture into the bowl with the egg mixture.

Using a 1/4 - measuring cup, scoop egg - shrimp mixture, drop into oil and fry about 1 minute or until golden brown and puffy.

Slowly pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.

When the bacon is ready, push each piece up against the sides of the muffin cup as best you can (it will be slightly curled) and pour egg mixture into each cup until it's halfway full.

Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened.

Pour egg mixture into each cup, filling to about 2/3 full.

Preheat Oven to 175 degrees celsius Chop and then fry onions in olive oil until caramelised Blend eggs and almond milk until light and fluffy in a blender Place all ingredients together season and divide mixture into a six cup muffin pan Bake for 20 minutes Remove from muffin pan and let cool

You'll need about 1/4 cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.

Add about a cup of the scalded milk into the egg mixture and mix well.

Temper the egg yolks: slowly whisk 1/2 cup of the hot milk - cream mixture into the bowl with the egg yolks.

Very slowly (starting with just a couple drops at first) add 1 cup of the coconut milk mixture into the egg yolk mixture while whisking continuously (this will temper the egg yolks and help prevent them from curdling).

While whisking the egg and lemon mixture, ladle about 1/2 cup of the hot liquid into the eggs to temper them.

In the bowl of an electric mixer, beat egg with 1 1/2 cups sugar on low speed, add the cocoa into egg mixture.

Using a measuring jug, scoop out around 1/2 cup of the cream mixture and beat into the egg yolks to slacken them.

Evenly distribute the egg mixture into each muffin cup.

Pour the egg mixture into each of the muffin cups.

Pour an even amount of the egg mixture into each muffin cup.

Check for seasoning, add more if necessary, and then spoon, or pipe, the mixture into the center of the egg white cups.

Prepare a muffin tray with non-stick spray then add the egg white mixture into 6 of the muffin cups leaving about 1/2 inch space in each muffin.

Spoon approximately 1/4 cup of egg / sausage / veggie mixture into each muffin cup, sprinkle with cheese and cook between 15 to 20 minutes, until egg has set.