Not exact matches
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 8
minutes / 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.
When you're ready to bake them you can set them out
for a
few minutes, do the
egg wash and then bake (you may need to add a
few minutes to the
cook time to ensure the filling is heated through).
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 stood watching him
for a
few minutes as he turned out
egg - battered cabbage on to the hot grill, formed the mixture into flattened cakes, and
cooked each side until golden.
Just
cook the mix - ins, combine them with the
eggs and dairy on the stovetop
for a
few minutes and then transfer to the oven to finish.
Egg wash your balls and use a
cook's blowtorch to brown the balls (or turn the grill to a moderate heat and place the cake underneath
for a
few minutes, until the marzipan is lightly browned).
Adjust heat and
cook for a
few minutes (until you see large breaking bubbles) to
cook the
egg yolks.
Add roasted vegetables to the skillet, then pour the
egg mixture over the vegetable mixture and
cook for a
few minutes until the
eggs start to set.
Cook for a
few minutes, until the
egg whites have settled.
My version of Turkish
eggs involves a bowl of Greek yogurt, whipped together with some fresh dill and garlic and
cooked over a double boiler
for a
few minutes until it is warmed through, creamy, and luscious.
Crumble goat cheese over your
eggs while they are setting and
cook for a
few minutes longer.
Pour into the pan and
cook for a
few minutes until the underside is golden and the
eggs are
cooked through.
Usually
for me this is a whisked
egg, which I rapidly stir into the porridge and
cook for a
few minutes until it's all blended in.
Place in oven, a
few inches from broiler,
for about 1 to 2
minutes, until
eggs have
cooked to the level you like them.
Ingredients 1 Cup / 150g Almonds 2 / 80g
Egg Whites 5g - 10g Stevia Powder
Cooking Instructions Put the almonds in a food processor and blend
for a
few minutes.
Once the sweet potatoes are
cooked, let them cool
for a
few minutes then top each slices with some avocado and an
egg.
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.