Pour about 1/4
cup of egg mixture into the center of each muffin hole.
Pour in 1
cup of the egg mixture and mix on low speed until combined, then increase the speed to medium - high and beat for 1 minute.
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.
Not exact matches
Add 1
cup of hot milk to the
egg mixture, whisk well, and then add everything back to your saucepan.
Slowly temper the
eggs by adding 1/3
cup of the warm milk
mixture to the
eggs and constantly whisking.
2» - thick slice
of whole grain peasant - style bread 1/3
cup sliced strawberries (or your favorite fruit) 1/2 banana (mashed) Cinnamon - seasoned
egg and milk
mixture 1 tsp butter
Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call for 2
cups of chicken stock but then never tell us where to add it (I assumed with the milk /
egg mixture?)
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.
3 large ripe - to - over-ripe bananas 1 large
egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat flour (or flour
mixture of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add
egg & milk
mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Place the
egg yolks in a medium bowl, and while whisking constantly, slowly add one
cup of the hot milk
mixture to the yolks.
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.
Temper the
eggs by whisking in 1/4
cup of the hot milk
mixture until incorporated.
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).
In a large mixing bowl, combine milk
mixture with yeast,
egg, and 2
cups of the flour and the salt; beat well.
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).
While whisking
egg mixture constantly, slowly add 1
cup of the heated milk to the
egg mixture while whisking constantly.
Transfer the milk
mixture to a mixing bowl, and add the
eggs, yeast, 4
cups of the flour, and the potato flour and mix to form a shaggy dough.
With a stand mixer: In the bowl
of a stand
mixture, whisk together yeast
mixture, oil, remaining honey (1/3
cup),
eggs and yolk.
Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4
cups of orange juice
mixture in place
of the water and add 1 1/2 teaspoons orange peel along with
egg whites.
Place ~ 1/4
cup mixture in the center
of one
egg roll wrapper.
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.
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.
I put 2
eggs and added 3/4
cup od rice flour, 1/2
cup od chesnut flour and 1/4
of coconut flour, the
mixture was not so runny because
of coconut flour that absorb it but it turned good after baking.
Whisk the
egg yolks in a separate bowl and then whisk in about 1
cup of the hot pumpkin
mixture, stirring constantly.
When the entire 1/4
cup of hot milk
mixture has been added to the
eggs, slowly pour the
egg mixture to the milk
mixture in the saucepan, whisking constantly.
Since the
cups are tiny, as the
egg mixture expands it will pour out
of the
cups slightly.
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.
Pour
egg mixture evenly into muffin
cups, making sure it doesn't run over corners
of bread.
In the bowl
of a standing mixer, use the paddle attachment to combine the butter,
eggs, 1/4
cup of sugar, vanilla, orange zest and 1
cup of flour with the yeast
mixture until smooth and combined.
Gradually whisk in about 1
cup of the hot milk into the
egg mixture.
Add 1/2
cup of egg white
mixture to melted chocolate; beat just until blended.
Note — so you don't have an
egg - splosion, it is less than 1 / 4c
of the
egg mixture per
cup.
I added a half
cup of finely ground chicken breast to the
mixture and 1 extra
egg white, added 1/2 teaspoon dried dill weed, 1/2 teaspoon dried chives, a dash
of white pepper, and pinch
of ground ginger to your Master recipe.
Add 1 more
cup of powdered sugar, cocoa powder, cornstarch and salt to the
egg mixture and mix on low speed until incorporated.
Add the crab, the
egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4
cup of the bread crumbs to the vegetable
mixture.
Simultaneously whisk the
egg yolk
mixture and gradually add about 2
cups of the hot milk into it to temper.
Grind 1/4 pound
of bacon and 1/2
cup pitted prunes in a food processor, then add to onion
mixture along with 1 1/2 pounds ground beef chuck, 3/4 pounds ground pork, 2
eggs and 1/3
cup chopped parsley Mix it together, gently, with your hands.
Put 1/2
cup of the
egg and chorizo
mixture in each tortilla and top with 1 tablespoon
of the pico de gallo.
I used I
cup Vegan butter instead
of coconut oil and added flax
egg mixture (2tbls flax; 6tbls water).
Slowly pour 1
cup of the sugar
mixture into the
egg mixture while whisking.
Meanwhile, mix regular sugar, 1/4
cup flour juice and zest
of lemon or lime, baking powder, and
eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this
mixture over the cooled crust.
Slowly add a
cup of the warm liquid to the
eggs and whisk, then add this
mixture back to the bowl with the rest
of the liquid and mix well.
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).
Slowly pour in about a
cup of the soup broth to warm the
egg mixture, whisking constantly.
FODMAP FRIENDLY WAFFLES: — 2
cups rice milk — 2
cups gluten free flour — 1 tsp baking powder — 1
egg — dash
of stevia Mix all ingredients together by hand or in blender, adding water if
mixture is too think.
Place
egg yolks in a small bowl and gradually whisk in 1/2
cup of hot sugar
mixture.
I followed the advice
of the other reviewers and only added 1/2
cup water to the flour / lemon /
egg mixture.