Sentences with phrase «egg in a pan»

I'll bet that you don't think that «God» transforms the eggs in your pan from raw to cooked, or that «God» causes water to come out of your shower each day.

Cook eggs in a pan and put on top of tomato.

Fry 4 eggs in the pan (one at a time - depending on pan size) for 2 minutes or until cooked to your liking (I like mine runny)

When the oil is hot, crack in egg in the pan, cover with a lid and cook until the top is set but the yolk is still runny.

~ Pour the egg mixture and keep whisking the eggs in the pan and slide the runny portion towards the sides so that all the mixture is evenly cooked.

These sound delicious, better than deviled eggs - I'm not so crazy about the white part so I like it better smushed up with the yolk When I boil eggs, I put the eggs in the pan and run hot tap water over them, then let them sit for awhile.

Put your eggs in a pan and fill it to halfway up the egg with boiling water.

I'm happy to whip up elaborate scrambles or even a quiche, but if I have to flip eggs in a pan it's just not going to end very prettily.

Tilt the pan to spread the uncooked eggs in the pan.

Crack the egg in the pan and immediately rotate so the whites are evenly distributed.

If you don't want to bother with frying up an egg in another pan, you can also crack the egg into the oatmeal when it is nearly done cooking.

Brush with butter and add one whisked egg, swirling to evenly distribute egg in pan.

Make hard boiled eggs (Place eggs in a pan and cover with enough water.

Drizzle 1/2 tablespoon of oil into each pan and pan fry 2 eggs in each pan.

Saffitz even knows some chefs who vigorously whisk eggs in the pan for a mousse - like texture.

Whilst keeping an eye on your toasting muffins poach the eggs in the pan of boiling water for about 3 minutes, (you want the yolks to still be slightly runny).

Put your eggs in a pan and cover with cold water (if you drop them straight into hot water, they tend to crack).

Put the egg in a pan, cover with cold water and bring to the boil.

Now you're ready to cook two eggs in another pan, keeping them over the heat for about four minutes so the yolks stay soft and runny.

I have not been able to cause it to smoke while making eggs in a pan.

Place the duck eggs in a pan with water to cover it by one inch.

Scramble eggs in a pan with 1 tsp Coconut Oil.

I cooked the egg in a pan and then just slid it on at the very last minute.

In one, a fried egg in a pan resembles the moon; another has a train flying into a compartment window with the mountains and blue sky in the background.

Not exact matches

Tell you what, try this experiment: Get all the ingredients for a simple cake (pan flour, eggs, sugar, butter oil, heat, etc.) Aimlessly toss the ingredients in the air until you get a perfect cake.

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minuteIn a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutein lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

The whipped egg whites and yolk centers are baked on a sheet pan in as little 6 - 7 minutes!

All you do is mix in oil, an egg and some water to the powdered mix, pour it into a pan, and bake.

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

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 hourin 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 hourIn 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 hourin 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 hourin 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.

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.

Remove pan from heat and stir in the spinach, grains, eggs, carrots, scallions, basil and 1/2 teaspoon salt.

Alternatively, whisk the egg in a bowl before adding it to the pan and make scrambled eggs instead.

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

In a small oiled pan pour in the eggIn a small oiled pan pour in the eggin the eggs.

You might have a few floaty bits in the pan that you might want to remove before the next egg, but I usually only remove the larger bits.

Also... before I always whisked the eggs in a bowl prior to pouring the mixture into the hot pan with melted butter... Are the results superior with the «whisk directly in the pan» technique... and why?

Ingredients: 1 box yellow cake mix ingredients needed to make cake; eggs, oil and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4 cups milk 1 tub Chocolate Frosting Directions: Make cake mix according to directions and bake in a well - greased 9x13 pan.

My omelettes had always been a bit of a slow cooked egg folded over stuff like a sandwich in a pan.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

Use the spoon to stir a whirlpool in the pan with lots of momentum, take the spoon out, crack the egg and with a swift and gentle movement empty its contents over the centre of the whirlpool do nt drop it in from a great height!

Make two gaps in the mixture and break two eggs into the pan, making sure they fill the gaps.

This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and bring to boil, then cool and add egg, then fold this (liquid) concoction to the dry ingredients.

Traditionally, french toast is made by soaking slices of bread in a mixture of sweetened eggs and milk, toasted in a frying pan and topped with syrup of your choice.

I'm sometimes running late in the morning and it's hard to make breakfast but with this pre-cooked sausage, all I have to do is heat it up real quick on the frying pan while I'm making my eggs and it's ready to go.

I toast it like for egg in the hole by browning it in a heavy frying pan.

The batter, laden with pumpkin puree and spices such as cloves, ginger and cinnamon, gets swirled in the pan with a cream cheese - egg yolk mixture.

-- Combine egg whites, sugar in the heatproof bowl, set over a pan of simmering water.