Sentences with phrase «doing egg scrambles»

If I don't have any toast, I'll just do the egg scramble with sliced avocado.

Not exact matches

While she said she doesn't count calories, her diet often consists of a chia bowl and coffee for breakfast, scrambled eggs on bread for lunch, something like turkey chili for dinner, and Greek yogurt for dessert.

Each morning I try, each morning I fail, and know that always I will be a creature who, looking at Father Paul and the altar, and uttering prayers, will be distracted by scrambled eggs, horses, the weather, and memories and daydreams that have nothing to do with the sacrament I am about to receive.

At first, it was sort of charming to start our marriage in a hole - in - the - wall apartment, dreaming about all we would do when we were free from debt as we sat on the floor eating scrambled eggs for dinner.

In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly so they don't scramble.

So if you eat a lot of eggs like I do, it's best to balance scrambled eggs with poached and sunny side up versions where the yolk is exposed to less heat.

If you don't care for poached eggs, you could serve this along side scrambled eggs or you could put fried eggs on top.

I've been doing my own baked eggs / frittata / scramble type thing recently - I found adding fajita seasoning to be a real game changer!

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

The chef would profess to many years of highly specialized knife - skills training and would do those tricks where the knives get thrown up in the air and a piece of scrambled egg (for the fried rice) gets thrown into a child's mouth.

Remove the pasta from the heat and pour the egg / cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce.

Then add the egg yolks to the warm milk in the pan in a steady stream, whisking constantly so the eggs do not scramble.

I don't have this reaction when I eat raw eggs or scrambled eggs.

Beat the eggs and add some hot soup to the eggs to make sure you do not get scrambled eggs.

When you list «scrambled eggs» do you mean raw and mixed or already cooked?

I add just a couple tablespoons first, whisk that and then add the rest of the cream, very slowly so that I don't get scrambled eggs.

I like these because they don't taste like scrambled eggs or bananas.

While the veggies are cooking, prep a smaller pan with non stick spray and cook the eggs as a scramble (they don't need to be pretty!).

gently start to stir for a couple seconds... you'll get the hang of it... stir again in 30 to 45 seconds, and as the eggs start to actually get done (think moist scrambled eggs), pour in your salsa or condiment of choice....

Keep in mind that carbonara can be tricky because you are cooking with eggs and if you don't want scrambled eggs mixed with greens and pasta (I have done it — tastes fine but the texture is undesirable).

You want to keep whisking so the eggs don't scramble.

If you don't stir fast enough, the eggs will scramble and ruin your life.

If you've ever done any experimenting with your waffle maker, you know that it can produce some pretty good scrambled eggs, brownies, cinnamon rolls, and much more.

By all means, do not discard the grainy butter; Keep it in a separate jar and use it as a garnish for pancakes, muffins, scrambled eggs, salads... let your imagination run wild!

But in order to do all that while avoiding the rut of scrambled eggs / kale salad / smoothies, I needed some great vegetarian paleo recipes to inspire me.

I always feel like tofu scrambles are so much work (compared to their egg counterparts) but this I can do!

To make the curd, place the sugar, lemon juice, butter and eggs into a saucepan and heat on a low temperature stirring constantly, don't stop stirring or you'll get scrambled eggs.

Continue to cook, scrambling gently, until the eggs are almost done.

i make an lunch several times a week quite similar to this, i do a whole egg though, rather than scrambled (the yolk is a nice surprise) and add cheddar, yogurt, salsa and cilantro.

While I do still eat eggs (from the free range, organic small family farm down the street), when those hens aren't layin, I'm doing tofu scrambles.

The thing that really got my attention, was the sentence that contained: «I don't want coconut flavor invading my scrambled eggs.».

I had a phase when I missed eggs (I loved them but they didn't love me back) and have started experimenting with tofu scrambles and this is by far my fave and super quick recipe.

It does take on a pretty close resemblance to scrambled eggs.

Spoon it over eggs scrambled with tortillas and cheese and have migas for breakfast < — did that yesterday.

And if I don't, I'm eating scrambled eggs.

I do a range of permutations to satisfy both — e.g., whole grain toast with nut or seed butter, smoothies with some rolled oats or quinoa thrown in to the mix, and scrambled eggs rolled up in a whole wheat tortilla.

«Typical dehydrated eggs don't work very well for making scrambled eggs, but do work for industrial uses such as making pasta.

When the roes are half - done, in another skillet melt the butter, add the eggs and scramble with a fork.

«People don't want to pull out the pan, cook the eggs and then clean and put the pan away most days, so scrambled eggs is something people tend to eat on weekends.»

If you answer yes, does that mean the chef will mix a cup of scrambled eggs with your shredded beef?

Melt chocolate and coconut oil, cool down a little and than slowly pour on the batter (we don't want eggs to scramble: — RRB -.

I don't eat eggs, but the frittata looks delicious I do a lot of tofu scrambles, and I use similar ingredients to what you mention.

A fritatta or scrambled egg omelette makes a frequent appearance in the rotation as does roasted chicken with sweet potatoes and your fabulous celery / goat cheese / cranberry salad on top.

Instead of fried egg, I added scrambled tofu, which gave the dish that yellow colour that cooked eggs do.

This is to temper your eggs, so they don't get scrambled by the hot liquid.

I don't see a lot of point to choosing a recipe that would never have gluten in it anyway, like scrambled eggs, but a gluten - free pancake recipe, now that could be useful in my opinion.

Slowly add spoonfuls of the hot milk mixture to the egg yolks, whisking constantly so you don't make scrambled eggs.

Just don't try to scramble it or make an egg white meringue - it's fantastic but it's not magic!

Scrambled, sunny side up, poached... So many ways to cook them up but all savory so there comes a point where I'm just done with eggs.

The first thing I did was add it to some eggs I was scrambling in the center of some fried rice, and it was excellent.